Bengaluru’s MURO Unveils a Cocktail Menu Unlike Anything You’ve Tasted

One sip, zero rules - experience the rebellion of Muro Musings 2.0.

Sometimes, a drink is just a drink. But at Muro Insi, it’s an experience. Their latest menu, Muro Musings 2.0, is a wild ride of unexpected flavors - tequila meets Doritos, highballs get the crispest carbonation, and even zero-ABV drinks are anything but boring. Think bold, savory, and a little rebellious. The best part? Every sip is designed to surprise you.

Bengaluru's beloved Pan-Asian cocktail bar, MURO, may mean 'wall,' but they're in the business of breaking barriers. Just when things start feeling predictable, their bartenders rip up the rulebook and light it on fire. Enter Muro Musings 2.0 -their boldest, most unhinged cocktail menu yet. It's a heady mix of ingenuity and irreverence, where weird becomes wild and downright delicious. (Yes, that's Doritos in your drink.)

"As a bar, we thrive on experimentation. The brainstorming process was simple - sticky notes covering a whiteboard, capturing every little spark of an idea even if it sounded ridiculous, and a clear mission: prioritise drinks that are tasty above everything else." - SAHIL ESSANI, BAR MANAGER AT MURO

From an all-new highball menu and a pioneering zero-ABV selection to a fearless embrace of savory cocktails and reimagined garnishes, MURO is shaking things up - literally. They're also introducing India's first highball carbonation station, ensuring the crispest, most consistent pours every time.

Take Shades of Green, for instance - Bombay Sapphire, prosecco, wild coriander, elderflower, and a whisper of Laphraig mist. It looks fresh and delicate, but its smoky complexity is anything but innocent. Then there's the umami-packed Dirty Ceviche, blending Tanqueray No. TEN with shrimp eau de vie and michelada for a cocktail that drinks like an ocean breeze laced with a hint of rebellion.

And let's talk about El Mariachi - tequila meets Doritos and fresh salsa for an unexpected, addictive sip. If heat's your thing, Salida Del Sol delivers a fiery fusion of mezcal, cashew butter, and guajillo. Meanwhile, Miami Vice reinvents the tropical classic with chamoy, coconut butter, and strawberry, evolving sip by sip. And for dessert lovers, Mango Sticky Rice transforms a beloved dish into a cocktail that plays with temperatures and textures in a way only MURO can.

Highballs make a triumphant return, elevated by MURO's cutting-edge carbonation system. The station operates at a frosty -21°C, with highballs carbonated three times over and rested overnight for an ultra-smooth, long-lasting fizz. Standouts include Coffee Pandan Rum, Burst The Bubble, and Melon Cream Soda - each an exercise in balance and refreshment.

And forget everything you know about mocktails. MURO's zero-ABV menu is crafted with the same ingenuity as their cocktails, delivering layered, complex drinks that stand on their own. Take the Garibaldi, made with a zero-ABV aperitif and fresh orange juice that's nitro-charged for a Guinness-like silkiness.

"The menu reflects a shift in cocktail culture - more savory, more experimental, and more inclusive of non-alcoholic experiences." -NIHARIKA RAVAL, CO-FOUNDER OF MURO

Originally published by The Starlet India.