If you thought you’d seen it all in the world of cocktails, MURO Bengaluru is here to prove you wrong. The city's favorite experimental bar has unleashed Muro Musing 2.0, a boundary-pushing cocktail menu featuring shrimp-infused drinks, Doritos in tequila, and India's first-ever highball carbonation station.

A Cocktail Menu Unlike Any Other

MURO’s latest menu is a playground of flavors and textures, blending unexpected ingredients into highly crafted, ultra-innovative drinks. Shades of Green surprises with a mix of Bombay Sapphire, prosecco, wild coriander, elderflower, and Laphroaig mist, while Dirty Ceviche takes umami to the next level with Tanqueray No. TEN, shrimp eau de vie, and michelada.

If you're feeling bold, El Mariachi infuses tequila with Doritos and fresh salsa, while Salida Del Sol turns up the heat with mezcal, cashew butter, and guajillo. And for those craving something sweet, Mango Sticky Rice transforms a beloved dessert into a cocktail, playing with contrasts in temperature and texture.

"Our creative process was simple—stick a hundred wild ideas on a whiteboard and see what works. But above all, our mission was to make drinks that are simply delicious," shares Sahil Essani, Bar Manager at MURO.

The Art of Highballs—Perfected

Highballs make a triumphant return at MURO with drinks like Coffee Pandan Rum, Burst The Bubble, and Melon Cream Soda. Using India’s first highball carbonation system, operating at -21°C, these drinks are carbonated thrice over and rested overnight, ensuring the perfect long-lasting fizz with every sip.

Zero-ABV, Full Flavor

Mocktails are a thing of the past. MURO’s zero-ABV menu brings the same creativity as its cocktails, offering layered, complex, alcohol-free drinks. A standout is The Garibaldi, featuring zero-ABV aperitif and fresh orange juice, nitro-charged for a Guinness-like silky mouthfeel.

"Cocktail culture is shifting—people want bold, savory flavors and non-alcoholic options that are just as exciting. This menu is about offering the unexpected," says Niharika Rawal, Co-Founder of MURO.

Drink Enhancers—Beyond Just Garnishes

At MURO, garnishes aren’t just for looks—they elevate the entire drinking experience. Take Sweet Chin Music, topped with lavash and creamy coconut namelaka, balancing boozy and creamy textures for a multi-dimensional sip.

This isn’t just a menu—it’s a sensory experience. Whether you're here for the mixology madness or the impeccable hospitality, MURO promises a night like no other.

 Location: MURO, Museum Road
 Weekend Only | 12 PM - 12 AM (New Menu Upstairs from 7 PM Onwards)

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