Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
Rum and Coke Libre. Some modern recipes inspired by older ones include additional ingredients such as bitters. Some call for other colas such as Mexican Coke (which uses cane sugar instead of high-fructose corn syrup) or Moxie. More elaborate variants with additional ingredients include the Cinema Highball, which uses rum infused with buttered popcorn and mixed with cola. Another is the Mandeville Cocktail, which includes light and dark rum, cola, and citrus juice along with Pernod absynthe and grenadine. Rum and Coke Rum and Coke, or the Cuba Libre (; , "Free Cuba"), is a highball cocktail consisting of cola, rum, and in