What do you get when you combine Latin and Indian influences? Sexy modern izakaya, Barood. Founded by the same folks behind Revolver and Michelin-starred Hamamoto, you can expect Barood’s offerings to be nothing short of innovative and meticulously well-thought-out.
The alluring, dimly-lit den was also inspired by the Moorish influences of Paris in the 60s, as seen in the plush leather booth seats, maroon and dark tones, and the black and white photographs adorning the walls.
Innovative Tipples at Barood
Café con Leche ($28)
Inspired by the classic Espresso martini, Barood’s take has hints of hazelnut and coconut, which are slightly sweet although not overpowering. The best part? Each layer has a different temperature, so you first sip the warm thick, foamy upper layer, followed by the icy cold coffee-coconut-vodka mixture. It’s like drinking an alcoholic coffee ice cream and very, very satisfying.
Made with Tried & True Vodka, coffee liqueur and coconut cold brew.
Sweet Assassin ($25)
Meet Barood’s twist on the Rusty Nail – with hints of honey, fruit and citrus aromas, and made with Altos Reposado and homemade Kesar Kastur. It’s a light, mildly sweet cocktail with a floral-herbal nose. It actually reminded us of a brewed Chrysanthemum tea.
P.s. We hear the homemade Kesar Kastur was made by blending and distilling ingredients such as whey caramel, Monkey Shoulder whiskey, honey, saffron and chaat masala with clarified butter.
Dark Knight ($28)
Rich, umami and earthy are the perfect words to describe this cocktail. Barood describes this as a tipple perfect for sugarcane-spirit lovers. Made with Plantation Original Dark, Plantation 3-stars, dry curacao, lime and Orgeat Halwa.
Although Orgeat is a syrup made of almonds, Barood made theirs with Halwa, or Indian carrot pudding, and roasted cashews.
Ready for Love ($25)
Don’t leave without trying Head Bartender Rodolfo Rodriguez’s personal fave, Ready for Love.
This sweet-sour cocktail is on the tart side, with a twist of Pisco Sour. Made with Waqar Pisco, green mango, lime juice and egg white. The creamy consistency was similar to a whisky sour and balanced out the tart flavours well. Not forgetting it’s ‘gram worthy!
Elevated Tapas at Barood
No doubt we were looking forward to Barood’s elevated tapas selection as well, and it didn’t disappoint indeed. Led by Saurabh Udinia, the menu features an array of exotically spiced bites.
Some of our favourites of the night include the Otoro Tostadas ($26), which were flavourful, tart, and spicy, and the Hot Chicken Balls ($22) were tender, juicy and tangy.
The Masala Lobster Sliders ($26) were a lovely combination of Latin-Indian-inspired flavours, which went very well with the lobster and bun. Although, the Bombay Uni Toast ($28) could have used a little less spice, such that the flavours and umami of the uni wouldn’t be overpowered. Still delicious, though!
So gather your friends and head to Barood for a night of tantric beats, gastronomic tapas, inventive, original tipples, and infectious revelry.
Address: 56A Tras Street. Singapore 078977
Opening Hours: Tues – Sun (5pm to 12am), Mon (Closed)
Nearest MRT Station: Tanjong Pagar MRT / Maxwell MRT
Reservations: reservations@barood.com.sg
Disclaimer: We were guests of Barood, but all opinions remain our own.
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