Marble restaurant recently launched a series of bespoke “smoke themed” cocktails at the restaurant to complement the fire and smoke theme that runs throughout this well-regarded establishment.
The cocktails are generally simple classics, with a neat twist, where presentation is as important as the flavour. The “Cold Smoke” for example comes served on a small tea tray, it’s cup settled on a bed of twigs and smoking with dry ice, while the cocktail itself is served in a cast iron teapot.
“The bar at Marble has always been an integral part of the Marble experience, and it really is where our guests’ journey starts,” explains Marble’s Chef David Higgs. “We have an exquisite space; a beautiful view and an incredible bar team led by our head bartender George Hunter.”
The six cocktails use classic ingredients to create something new and unlike many of the newer establishments, these concoctions still pack the expected cocktail punch.
The “Hot Smoke” is made up of Bacardí Ocho, Coconut Cream, Peanut Butter, Pineapple Juice, Citrus, Sugar Syrup, while the dark and fruity “Smoke Embodied” is a careful blend of Aultmore 12yr, Drambuie, Guava Syrup, Citrus, Smoked Pineapple and Activated Charcoal.
Perfect for watching the sunset from the restaurant’s balcony the “Smoke from above” comprises Patrón Reposado, Honey, Citrus, Grapefruit Soda and Smoked Vanilla Air that causes an attractive bubbling appearance at the top of the glass, and the popular “Smoke from below” is made using Monkey 47, Antica Formula, and Coconut Infused Campari.
Traditionalists can happily lean toward the “Cold Smoke”, which is made of Grey Goose, Amaretto, Angostura Aromatic, Chamomile, Honey and Citrus, and the
“Smoke Within” that gets much of its character from the mix of Dewars 15yr and Dewars 12yr, which are blended with Martini Rosso and Yellow Chartreuse.
“Although essentially simple and classic, the new cocktails have been designed to elevate the bar program at Marble,” cocktail designer George Hunter explains. “This will be a separate menu to our normal cocktail and wine list. The combinations and flavours are more intense – but it’s also not just about what’s in the glass, rather it’s about how it’s served, and how it creates a different experience for our bar customers.”
The smoke-inspired cocktails are a first in a series of limited-edition cocktail menus. Each of the bespoke menus will change seasonally every three to six months and are available in the bar only. All the drinks are priced at R165 each.