EASTERN Mediterranean flavours are at the heart of the new summer cocktail list at Edinburgh bar and restaurant BABA.
The venue, based within the Principal Edinburgh Charlotte Square hotel, was opened in November by the team behind Glasgow restaurant Ox and Finch.
The new list features a range of serves that incorporate eastern Mediterranean twists on established classics.
These include the Olive Oil Negroni, which mixes Sacred Juniper gin and Absenteroux vermouth with Rosehip Cup liqueur, Campari and extra virgin olive oil; the Almond Blossom, a blend of Saffron Gin, lemon, almond, rose and egg white; and the Sesamartini, a mix of sesame gin, dry vermouth and orange and mandarin bitters and served with Halkidiki olives.
“Cocktail bars should be a place to escape, explore and experience,” said manager Ellen Stott.
“We take all elements into consideration with each cocktail we create to ensure every new taste experienced at BABA takes our guests on a journey.
“As well as the chemistry and the artistry of presentation, there’s also geography under consideration – inspirational ingredients and where they come from is very much at the heart of everything we do and serve at BABA, from the food, to the cocktails, to the wines.”
Other Mediterranean-inspired serves include whisky cocktail the Barberry Sour, which contains 12 year old Glenkinchie single malt, date and barberry syrup, Cointreau, lemon and aquafaba, and the venue’s interpretation of a Bloody Mary, the Bloody Mariam.
In addition to the summer list, however, the bar will continue to offer customers bespoke cocktails if they are looking for something not on the menu.
“We have created an incredible menu of Levant-inspired cocktails but always make the time to work with customers on a unique, refreshing drink to their liking if that’s what they are looking for to get into the spirit of summer,” said bar manager Kelsey Wood.