Taking “bean-to-bar” quite literally.
Taking “bean-to-bar” quite literally, Asia Today’s new cocktail menu revolves entirely around Thai cocoa sourced from Chantaburi.
Using Sharbar (www.instagram.com/shabarchocolate) small batch Thai chocolate, the Cocoa Gin Tonic mixes London dry gin with local cocoa, lime, tonic and tiger’s ear mint, while the Cocoa 75 sees local cocoa wine mixed with Issan rum, Rumbar silver rm, lime and sugar.
For something more dessert-like, try the Creamy Cocoa, with Jameson Irish whiskey, cocoa, black sesame and coffee cream, or for a strawberry-chocolate hit, the Yummy Nibbles mixes cocoa nibs with tequila, strawberry, lemon and milk (all B340, or B1,260 for a flight of four).
35 Soi Maitri Chit, 097-134-4704
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