memento mori

Cacao fruit flesh is called cacao pulp. A cocktail made abundantly with Ecuadorian pulp that has flavors reminiscent of lychee and mangosteen. This drink clearly shows that cacao is a fruit. It is served in a real cacao pod. Non-alcoholic cocktail options are also available.

A drink that allows you to savor the characteristics of cacao beans. You can enjoy the distinct flavors of both tonic and highball. You can choose the origin of the cacao from the options below, each with its own unique characteristics. Please enjoy comparing the different flavors of cacao. A. Tumaco... Cacao from Tumaco, Colombia. B. Piura... Cacao from Piura Blanca, Peru. 90% is Nacional variety. C. Vietnam... Cacao from Ben Tre Province, Vietnam. D. Monthly Special... A spirit made from this month's recommended cacao nibs.

A drink that allows you to savor the characteristics of cacao beans. Both tonic and highball enhance the flavors well. You can choose the origin of the cacao from the options below, each with its own unique characteristics. Please enjoy comparing the different flavors of cacao. A. Tumaco… Cacao from Tumaco, Colombia. B. Piura… Cacao from Piura Blanca, Peru. 90% is Nacional variety. C. Vietnam… Cacao from Ben Tre Province, Vietnam. D. Monthly Special… A spirit made from this month's recommended cacao nibs.

A cacao martini named after the scientific name of cacao, 'Theobroma cacao'. The flavor is rich and luxurious, like liquid chocolate.

An espresso martini made with dark roast Costa Rican coffee beans and melted chocolate ganache from Colombia's Sierra Nevada, in a cocoa version arrangement.

A layered American cocktail with a bourbon base, complexly blended with cocoa, bitter liqueur, and strawberries. It is popular among those who enjoy a rich and complex flavor.

A complex and rich Negroni made with three types of cocoa. The bitter orange flavor of Campari overlaps, and the taste is just like an orangette.

A cup that recreates the rose chocolate drink that Marie Antoinette would have likely enjoyed. Please savor the taste that was once enjoyed in the Palace of Versailles, feeling like nobility.

Made with homemade blue cheese and cognac mixed with Colombian cocoa. This is a cocktail that you will want to drink again and again after the first sip.

The oldest drink made from cacao is Xocoatl. Xoco means bitter, and Atl means water. Cacao was once a bitter water. We have recreated this as a modern version, rich in flavor, as a cocktail. Drinking it while imagining that this is what was consumed in the Aztec Empire feels like a journey through time.

This is a rich flavor experience that combines cacao pulp syrup with cacao cognac, without using cacao liqueur, allowing you to feel the richness of cacao flesh and flavor like never before.

An oriental and fruity flavor combining the acidity of cacao pulp with the vibrant aroma and deep, mellow taste of Hibiki Johnny's harmony, enhanced by a hint of cherry blossom. Recommended as a refreshing first drink.

A cocktail made abundantly with Mexican ingredients such as prickly pear fruit. It has an exotic taste with a unique fermentation sensation derived from cacao husks.

It has a flavor similar to a cafe mocha fizz, with a smooth and creamy texture, yet it is refreshing and very easy to drink.

The flavor of fermented cacao is most prominent, and its aroma has been extracted with vodka to create a sour cocktail. This is the cocktail with the strongest elements of cacao fermentation.

A drier cacao martini made from Theobroma. A drink blended to match the botanical flavors of gin.

A dessert cocktail inspired by a caramel mango mousse cake. It has a strong resemblance. You can taste caramel, mango, and cocoa, and the crushed pecans on top provide a nice accent.

True to the Memento Mori style, it is made without cacao liqueur. Compared to a regular grasshopper, it has a sharper sweetness and a silky flavor.

Chocolate and porcini pair well and can also be made into bonbon chocolates. It is a rich chocolate cocktail with a long finish and luxurious taste.

A cacao version of the bitter cocktail called Aroma Garganella, which is one of the signatures of Mixology. Generally liked by those who enjoy a Manhattan, Negroni, or Old Fashioned.

A cocktail that recreates the scent of a bouquet of roses, made with 280g of edible rose petals from 8 varieties, created by the spirit of a rose bouquet. A drink that can be presented as a bouquet.

A cocktail made with a fruit called cupuaçu, which is a relative of cacao from Brazil, and a herb called wakatayi from Peru. Cupuaçu has a flavor similar to cacao pulp but with a stronger acidity and a savory taste reminiscent of seaweed.

A cocktail inspired by the Negroni born in the Bologna region of Italy. The savory flavor of Bolognese creates a perfect harmony with the bitterness of Campari.

This is a margarita twist with a salsa taste. It is well blended with tequila, chili, and coriander, offering a refreshing flavor. Enjoy it while eating chili tacos.

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