Here are the cocktails that you have to try at least once in your lifetime. The selection is the vanguard of flavour, an innovative experiment that honours the humble beginnings of the cocktail culture born in New Orleans.
The Buccaneer's Negroni
In the year 1919 in Florence, Italy Count Camillo Negroni sips on his Americano; a most popular drink of its time. He asks his bartender, Fosco Scarselli, to make it stronger. Sodawater gives its place to gin and this is the birth of Negroni!
100 years later we make a twist on the classic:
We keep Campari, the bitter-sweet Italian aperitif with vanilla, citrus and herbal notes, we keep sweet vermouth, and we switch gin with the soft Pacific rum from Guatemala called Botran- 18 years old solera system- with summer fruit notes, dry nuts and soft spices like vanilla. Grated tonka bean on the top and a zest of lime and here is a complex rum negroni!
Baba au Rum cocktail
In 2009 we brought rum cocktails to the streets of downtown Athens. Baba Au Rum approached cocktail culture with a totally different twist. Our signature cocktail is a complex yet balanced umami daiquiri with vanilla, sweet serry, oak, lime, basil and many more botanical notes. Made with Barcelo Imperial rum from Dominican Republic.
When best voted bar in the U.S., Dead Rabbit bartenders visited Baba Au Rum, an unexpected multicultural concoction between Irish whiskey, Jamaican Rum, Portuguese porto wine, raspberries, lime and nutmeg was created!
Love of Zero
Bergamot matched with tomato water, lemon and orange flower aromas, makes the charmingly freshest drink of the year! This is an ode to the 1921 film Love of Zero by conceptual artist, R, Florey.
Fluxus Milk Punch
With a Do-It-Yourself attitude of simple complexity (or complex simplicity), Spanish brandy and Jamaican aged rum weave into exotic spices, cherries, vanilla and a low fat but rich in taste soya milk.
Vintage turns exotic with a fresh conceptual concoction of lemons, elderflower, a dash of Campari and our newly re-discovered homemade Fassionola- a classic syrup of passion fruit, cherries and orange. This one is dedicated to pioneer of international bartending, Ben Reed.
Les Fleurs Du Mal
Throwing caution to the wind, matching herbal, mango and pine spirits, a twist of celery, lemon and tonic. We create a surrealistic long drink that would make Charles Baudelaire a Baba Au Rum’s regular.
Red or Dread
It’s Saturday night. Shake it up with sweet red British berries, black cherries and citrus.
Treat your mouth to 15 minutes of fame. Definitely one of Baba Au Rum’s most presentable and beautiful cocktails, this fresh anise based drink with lemon, grapefruit and peppermint is our very own cut of London’s Hoxton infamous “Happiness Forgets” cocktail bar.
Pineapple, tarragon and chilli infused in a reposado aged 100% agave spirit. For your mouth only, notes of bergamot drizzled with honey and a delightfully spicy finish. We then stir to -4 degrees served straight up in a martini glass.
“Compounded of the shaving’s of cherub’s wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters” said Rudyard Kipling in his 1889 epic From Sea to Sea… Need we say more? Perhaps this: made from Peruvian brandy, lime, Arabic gum and pineapple.
A revamp on the classics. We have remixed this old favourite from the bars in the 19th century: dry juniper/gin notes, freshness, lemon and orange, herbs and peppermint. This one holds a place in the Baba Au Rum charts that proves this drink is not a one hit wonder.
Sazerac Coffee House owner Leon Lamothe whilst in New Orleans invented this wondrous drink with French cognac, sugar and Peychaud’s bitters. We bring our own twist with cardamom and anise, aged cognac and rye American whiskey. Enchanting!
A highball cocktail for the sophisticated. This intelligent concoction of American earthy, burnt vanilla and oak spirits with a kick of ginger, the freshness of carrot and basil, the exotism of agave and the depth of aromatic and orange bitters could inspire the complexity of a philosopher like Guy Debord.
Four Seasons Gathering
This drink harvests the taste of the Mediterranean good life all year round. The Greeks knew how to enjoy the seasons accompanied by native minty fresh Mastiha. We continue their legacy by adding lavender flowers, grapefruit, vanilla and a dash of vermouth.
A modern worldwide mixology trend and a smoked agave version of the traditional Mexican spirit, Mezcal. We add to this, fresh avocado, organic agave nectar, barbeque paprika and lime for balance. Black smoked salt and chili powder adorn the rim of the glass. Taking you on a trip to the Mezcalistas of Central America!
Black aged agave spirits with earthy notes and smoked tea, fresh grapefruit soda, a hint of rose, burlesque bitters, hibiscus and a peppery finish. Long and cool for the young at heart.
Fresh tomato and celery juice blended with basil, lemon, chilly and vanilla infused vodka, mexican mezcal, 2 dashes of porto wine, the best smoked salt of the world and a sprinkle of spice, making it a savoury bloody cocktail and a Baba Au Rum’s bloody classic.
Bohemian Like You
A boho-radical journey into American vanilla oak barrel spirits with sweet mahlab and chamomile. Almond, lemon and the pure sparkling aromas of Greek pilsner makes this drink cheeky and crisp.