A bar named Cacao naturally sets a high standard for its chocolate-infused drinks.
While the rich bitterness of cacao remains a cornerstone at Cacao Mixology and Chocolate, it is now expanding its selection with a refreshed cocktail menu.
Previously focused almost exclusively on cacao-inspired cocktails, the team has expanded its repertoire to showcase a wider array of local fruits.
The new menu features four distinct chapters – Blossom, Harvest, The Temper and Ember – showcasing the different facets of cacao from the tree to tabletop desserts.
“We wanted to create a selection of cocktails that can cater to absolutely everyone,” said Park Hyatt Kuala Lumpur food and beverage director Maximiliano Ezequiel Elias.
“The cocktails on the previous menu were inspired by cacao as the main ingredient, but the team has expanded it by using Malaysian fruits such as bananas, pomelos, pineapples and even Musang King durian.”
Breaking down the chapters, bar mixologist Aaron Lee said Blossom cocktails are refreshing, easy-drinking options, while Harvest ones offer sweeter and more tart profiles, with a combination of fruit, spices and different types of botanicals.
“The Temper showcases the transformation of cacao into chocolate through roasting and fermentation.
“Cocktails here are more chocolate-forward, silky and full-bodied,” he said.
“The last chapter, Ember, focuses on bold, spirit-forward cocktails suitable as nightcaps.”
The latest menu features 19 cocktails including signatures, low-ABV and zero-proof options.
The journey begins with Blossom, named after the flowers of the cacao tree.
Among the options is Jambu and Boi, reminiscent of the nostalgic, savoury-and-sour guava snack eaten with asam boi powder.
This cocktail mixes Solisca Tequila Blanco, pink guava and asam boi shrub, cacao husk bitters and soda, finished nicely with cacao.
From the Harvest chapter, House Penicillin is a Malaysian take on the classic that blends Michter’s Cacao House Blend, Tualang honey, Bentong ginger wine, Pahang Semai 70% Bitters and lemon.
The highlight of the drink is the cacao caviar, which delivers a chocolatey pop that harmonises perfectly with the natural sweetness of the honey and depth of the ginger.
Moving to a more chocolate-centric drink, the Semai Horchata showcases a brilliant pairing of cacao and Sarawak pepper.
Mixed with Ron Zacapa XO, Pahang Semai 70% Cacao and coconut foam, this velvety cocktail shines with a bold interplay of dark chocolate, rich rum and a warm Sarawak pepper finish.
It is a dessert-like drink for chocolate lovers.
Ideal for a nightcap, Ember’s Marie in Borneo challenges the traditional boundaries of brunch cocktails by swapping classic vodka for the gentle depth of local rice wine.
This local interpretation of the Bloody Mary marries rice wine, savoury tomato and spices into a complex, spirit-forward libation.
Mixed with Iichiko Shinwa Shochu, tuak, agave and Tabasco, the cocktail is topped with a lemon slice dipped in worm salt.
Instead of the crisp edge of vodka, the shochu lends a mellow, aromatic and savoury note.
Other signatures include the Pomelo combining Farmer’s Gin, pomelo oleo saccharum, pomelo salad oil and soda; and Cacao Club, a blend of Johnnie Walker Black Label, Chemor 65% Cacao, Ratafia Rossi, raspberry, Musang King liqueur and lemon.
The Popcorn Coffee Martini is made with Ron Zacapa 23 Dark Rum, Los Siete Misterios Mezcal, local coffee, Holger Deh 71% Chocolate, Holzer Beyond Coffee and salted popcorn foam.
Cacao Mixology and Chocolate has also launched a new food menu.
The Kelantan 70% Dark Chocolate Ganache is a must-try, served over vanilla olive oil, sprinkled with sea salt and accompanied by lavosh.
The velvety sweetness of the ganache is enhanced by the sea salt to deliver a balanced finish, making it a perfect dip for the crisp lavosh.
For something savoury, the Duck Prosciutto Toast comes topped with brie cream cheese, roasted grapes and cacao nibs.
The salty, umami profile of the duck is hearty, balanced by the burst of juicy roasted grapes.
The Grilled Butcher’s Cut Beef prepared with a cacao rub offers a more substantial option served alongside kale chimichurri and grilled lemon.
Those looking for casual bites can try the Dirty Fries, topped with a cacao spice mix and Parmigiano-Reggiano, served with a side of lime aioli – a favourite retained from the old menu.
There is also a Chocolate Table where guests can order chocolate dragees, pralines, brittles, truffles and chocolate chippings shaved from a chocolate block.
CACAO MIXOLOGY & CHOCOLATE, Park Hyatt Kuala Lumpur, Menara Merdeka Maybank, Level 75, Kuala Lumpur. (Tel: 019-235 1234) Business hours: 5pm to midnight.
This is the writer’s personal observation and is not an endorsement by StarMetro.
