PHOTO: Laura Brehaut; Nicholas Baldassarre's Barbabuca cocktail combines beet-infused vodka, Carpano Classico, apricot, raspberry, lemon and olive oil.
Laura Brehaut/Postmedia News
Originally published on April 17, 2014;
Nicholas Baldassarre, Bar Manager at Toronto’s Bar Buca, arrived at the Barbabuca cocktail somewhat accidentally. He found himself with an abundance of product – beets, apricot purée, raspberries – and started experimenting. The result is a vegetable cocktail that would suit anyone with a taste for a Caesar or Bloody Mary. 
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