The effervescence of pubs does not stop in Latin America . And each of these proposals that we will unravel below are a mere reflection of the most intrinsic creativity that attacks the essentials of the region.
LIMANTOUR LIQUOR STORE
In Rome, one of the most picturesque neighborhoods in Mexico City , it becomes difficult to resist the charms of Limantour Liquor Store . He who has risen like the best bar in mexico in 2020 after being ranked number 17 in The World's 50 Bars , and, last year, having climbed to sixth place in the renowned award ceremony, captivates with its welcoming proposal, quite elegant, and its Margaret to the Shepherd , of course.
Limantour liquor store in Mexico City.
Since 2011, the local led by Benjamin Padron and the bar manager, José Luis León, combines hospitality, innovation and creativity in the industry, in an ideal environment to experiment and be dazzled by the cocktail bar mexican . what to order in Limantour Liquor Store ? Habanero, Margarita al Pastor and Mr. Pink are just some of the alternatives that will not go unnoticed.
CARNIVAL
Carnival , one of the pubs most distinguished of Lime , perfectly sums up the career of Aaron Díaz, chef, bartender, administrator, current cocktail chef and General Manager of Carnival . His vast travels and years of incessant work in places like Africa and France, plus his alliance with Diego Muñoz and Gastón Acurio, led to the creation of a project "where he wanted to tell his experiences and adventures, a space full of knowledge, a lot of magic and passion”, expresses Aaron Díaz to Condé Nast Traveler in an interview.
The team that currently makes up Carnival has received training from Aaron Díaz since 2009, who has been getting to know them on his journey through this fascinating universe.
Carnival in Lima, Peru.
His philosophy of concept cocktail bar comes to life thanks to an identity that is strengthened from the mixture of flavors, aromas and experiences, without omitting the knowledge of the products, the culture and the history behind each ingredient. “ In Carnival we work as if it were a kitchen , with a lot of passion and pressure behind each process, without losing the fun, since we are in a bar. Most of our staff are bartenders , which occupy several areas, rooms, detail production, ice production and the cocktail bar”.
The new menu that they have introduced this year, "Nothing is what it seems", is a trip to its origin, the classic cocktail , where the creation of experiences through the senses, modern techniques and the surprise factor becomes relevant.
What cocktails are unmissable in Carnival? Carnival Tonic (Pisco Viñas de Oro Italia, mango chili, mezcal alipus, britvic tonic and passion fruit), French Connection (Cognac Hennessy VS, mango, Amaretto Disaronno, fine, Tío Pepe and ardbeg 10), and bijou (Hendrick's Gin, Yellow Chartreuse, cucumber, vermouth, bianco and Green Chartreuse).
HUERTA ARTISAN COCKTAILS
We say goodbye to Lima to move to the heart of Bogota , and more precisely to Orchard Artisanal Cocktails , one of the Latin American bars who is willing to value the cocktail bar and its sustainable side.
under the motto “Changing the world one cocktail at a time” , a group of childhood friends strengthened ties seven years ago to open, in the first Bio hotel in Bogotá, their experiential philosophy bar , natural, enigmatic and trendy, "a space for research, friends and experience based on local products and the sustainability of its raw materials and resources", they underlined in an interview with Condé Nast Traveler.
One of the benchmarks on the local scene boasts of having been awarded the title of Best New Bar in Colombia in 2016, Best Signature Cocktail Bar in Colombia in 2018 and Best Bar in Bogota in 2019. Until a year later, and with the uncertainty of the pandemic, they decide to ally with Element Group in order to move to the emblematic T Zone of Bogota , with the same concept of craft cocktails , but with the added value of a conscious kitchen and a renovated garden.
From the design of the place, through its construction, to the food and the details of each cocktail , aspire to the minimum environmental impact, being careful in the production processes, avoiding plastics, recycling and reusing materials, generating less organic waste and composting, in addition to buying locally from small farmers.
Orchard Craft Cocktail Bar in Bogotá.
In Orchard Artisanal Cocktails you'll find cocktails for all tastes , with premium distillates and local and innovative ingredients, which are responsible for rescuing techniques of classic cocktail and new trends, always focused on natural raw materials.
For those who prefer tropical and fun cocktails, apiotic is the answer, based on Selva Gin, fresh celery, agave syrup and mandarin lemon. Something drier maybe? Juanky Panky stands out as the favorite thanks to Diplomático Mantuano Rum, coffee, Frangelico, Martini Rosso, and Fernet Branca. For the curious souls, north rock , made up of Talisker Single Malt in nori seaweed, Amaro Lucano, Fernet Branca and Furikake.
PREMIUM BAR
What about Santiago de Chile ? Seated within the effervescence of Providence, Premium Bar constitutes the creation of Kurt Schmidt R. , who turned his kitchen knowledge to the bar in order to create a dialogue of innovation, craft production and an old-fashioned laboratory aesthetic.
“Our philosophy is to try to do everything at home. From charcuterie, cheeses, fermented drinks, pickles, ice and some preparations with alcohol, such as house spirits and the vermouth . Everything is made by hand at the bar and with products from small farmers and vintners,” he tells Condé Nast Traveler.
Premium Bar in Chile.
Its culinary virtue is cooking in a charcoal oven, giving that special smoky touch to all preparations. The star choices are the house charcuterie board, a Prima Bar-style "chorillana", the tomahawk matured for 20 days and the rice dishes finished on the grill.
The letter is separated into two proposals. The first with classic cocktails and the second with author's preparations , which rotate each season. Their inspiration, meanwhile, oscillates between raw materials, the new concoctions they conceive in the laboratory and seasonal products, specifically, the most primary or essential.
The recommendations of its founder? mary jane , composed of vodka, pressed celery juice, strawberry and fermented homemade lemon drink. Kombu Fritz , built from Irish Whiskey, elderflower liqueur and raw kombucha, in addition to Premium Sour , a signature cocktail of bar that changes every week, and that is characterized by a base of Chilean pisco, lemon and some of the 100 house macerates.
COCHINCHINA
Since it opened its doors in 2021 in the neighborhood of palermo , in Buenos Aires, CoChinChina it is a demonstration of how to succumb to the idyllic emotion of travel again. Conceived by the businesswoman and renowned Argentine bartender, Agnes of the Saints , this concept site Franco-Vietnamese It is everything you expect from a bar and much more.
CôChinChina in Palermo, Buenos Aires.
Within a few seconds of being captivated by your place - and long before giving free rein to your bar philosophy — its creator understood that a journey was what had to happen between its walls. Where would she travel to at this instant? she wondered, and while the instant answer was France, for the trip to provide a distinctive spirit, she decided to delve into the depths of Asia. “I started researching the French colonies in Asia, and which ones had been highly influenced by French culture in gastronomy. I was fascinated by the history of Vietnam, and I said, you have to do a Franco-Vietnamese concept, and what I liked the most is that there are not a lot of Franco-Vietnamese bars in the world. When I googled, it came up CoChinChina ", bill Agnes of the Saints in an interview with Condé Nast Traveler.
Little by little, and with the art director, Emme Carranza , and the chef, Maximo Lopez May (who was part of the project until August last year), became the architect of a bar that embraces the culture of eating on the street (thanks to its casual nature sidewalk), draws the imaginary of nostalgic, intimate and group enjoyment spaces inside due to its multiple styles of tables, as well as serving as a stage for a display of impeccable service.
CôChinChina stands out for its Franco-Vietnamese proposal.
Going into this bar means forgetting the classic conjunction of starter, main course and dessert, to get carried away by the vast selection of dishes. The essentials in CoChinChina? Campaign Terrine , and in particular the delicious cha gio , which seduces the palate in the form of crispy rolls with mushrooms, herbs, sprouts and a sauce that will not leave you indifferent.
The cocktail menu , meanwhile, was a joint effort of Agnes of the Saints with the staff of CoChinChina led by Lucas Rothschild. It has managed to concentrate creativity on the classics of the bartender, the cocktails of CoChinChina that accompany the history of the dishes and those prepared without alcohol. Highly recommended to feel a breeze from the French prairie? Airs of Annesy , made up of Brandy, Lillet, cucumber and elderberry water, and a queen taco.
BARD
In Buenos Aires , the traveling concept allowed Bard energize the local scene since 2017. This is how, under the watchful eye of Agnes of the Saints and her team, a new menu was inspired every forty days to accompany, for one or two days, the good culinary taste of classic restaurants with a consolidated identity.
Don Julio, Tegui, Chila and Cucina Paradiso were just some of those who made use of that concept that was conceived during Inés' various trips to the most relevant capitals in terms of pubs , seeking to demonstrate with this conceptual pairing project —distancing itself from the organoleptic pairing—, that the cocktail bar it can also be everything that is gastronomy. “This last one has another DNA, another history, it has culture, idiosyncrasy, concept, and in the cocktail bar you can also work ”, he expresses Agnes of the Saints to Conde Nast Traveler.
After those years of conceiving 38 events, in 2022 Bard has established its first permanent headquarters in bowl , the walk established by the Argentine chef and businesswoman, Narda Lepes. So in the Palermo Argentine Polo Field a story is raised that through its aesthetics transports us to the hotels and restaurants of South Beach in the fifties, between a halo of decoration art deco of a pretentious character and with gold as the protagonist.
House drinks like Hemingway Daikiri (Bacardi White Rum, Grapefruit and Lime Cordial, Maraschino and Lemon) and Americanissimo (Pimm's, Campari, Cordial de Naranja and soda) offer a memorable experience, in addition to ride drinks which are a suggestive alternative for those visitors who choose to taste sushi from Haiku, a creation from Togni's Pizza or food from plant-based cuisine in the new proposal of the city.
GREENHOUSE
At the foot of the iconic National Library, in Buenos Aires, Greenhouse has built the framework of an urban oasis. the restaurant and gin and tonic bar shot stars in a palpable serenity in the city, inviting you to enjoy its distinctive cocktails and tapas in a masterful corner of the metropolis.
Greenhouse in Buenos Aires.
Perfectly synthesizing the idiosyncrasies of the National Library —the building designed by architects Clorindo Testa, Francisco Bullrich and Alicia Cazzaniga in 1961—, Greenhouse raises a culinary proposal that extends from brunch, to a coffee, and then a few gin and tonics.
Its flagship drink, made with its own handmade tonic and stored in barrels, is served through taps in goblets with ice and a variety of toppings of herbs, fruits and flower petals. Paying homage to the Library, the cocktails They bear literary names, such as Taken house (with rose petals and cucumber), Ocampo (with passion fruit and burnt star anise), The South (with yerba mate and eucalyptus) and The Raven (with ginger and burnt rosemary). In addition to gin, the bar offers classic drinks such as Old fashioned and the Mojito.
The gastronomic proposal traces its route from tapas such as Spanish croquettes, prawns in crispy panko, salmon and shrimp ceviche, sweetbreads with pico de gallo sauce and white fish tiraditos with wasabi and mandarin ponzu. delicacies and cocktails for all palates.