Recommendations for the weekend: the best places to have cocktails with pisco

Address: Maipú 907, basement of the Hotel Pulitzer, Retiro.

NEKO RESTAURANT

In Belgrano, Neko Restaurant invites you to try Peruvian-Japanese fusion dishes and well-made sushi pieces. Its cocktails follow the same Nikkei line, combining tropical, citrus and subtly spicy flavours. This is the case of the Humantay, a reversal of the classic Pisco Sour, with a fresh and citrus profile, which is prepared in a cocktail shaker and contains Pisco Acholado, grapefruit, ginger and lime.

It is served in an elegant flute glass and is ideal to enjoy alongside two highlights from their new menu such as the trout ceviche, prawns and scallops with creamy tiger milk and rocoto or the Thai Gunkan nigiri with scallops, Thai butter and spicy passion fruit. The place is modern and at the same time cozy, ideal for a date.

Address: La Pampa 1391, Belgrano.

SAVVY

Savvy is a new restaurant in the heart of Recoletawhich offers a high-quality experience in an intimate and sophisticated atmosphere. With a wide variety of signature cocktails, an exclusive gastronomic offer and a remarkable selection of wines, it is positioned as the ideal destination for a special outing.

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The Amor de Verano cocktail stands out on the bar, a drink created by bartender Cauac Mascioli, with citrus and floral notes, a smooth texture and a dry finish that makes it the ideal accompaniment to his seafood dishes. It contains Peruvian pisco, violet and sweet orange liqueur, lemon juice, sugar and egg white that creates a creamy foam on the surface. It is served in a glass coupedecorated with roses and hearts made with bitter.

Address: Pacheco de Melo 2814, Recoleta

THE FISH SHOP

In The fish shophe Peruvian chef Charly Diaz complements its seafood cuisine with an interesting cocktail menu with Latin American flavors. The highlight is the ¡Qué Julepe!, which is a remake of the classic Argentine Cynar Julep. With bitter and herbal notes, the pisco provides a fruity flavor, while the touch of freshness and acidity is provided by the huacatay and grapefruit juice.

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For its preparation they use Peruvian Pisco 1615 acholado and it is served in a glass. With a menu where fish and seafood are the protagonists, their pieces of Nikkei sushi and grilled fish are two ideal options to enjoy in this space in the Núñez neighborhood.

Address: Crisologo Larralde 1716, Nunez.

BAGA

BAGA Buenos Aires recreates the bon vivant spirit of the south of France in its setting, menu and drinks list. Its imposing white marble bar invites you to sample signature and classic cocktails, made with top-of-the-line spirits, natural juices and artisanal liqueurs.

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This is the case of Maoui, a version of the Pisco Sour with Quebranta piscoblackberry cordial, lime, triple sec, egg white and elderberry liqueur. It has a fresh, fruity and acidic profile, served in a Martini-style glass and decorated with an orange peel. It is ideal to start the evening and accompany with starters with an Argentine and French influence, such as grilled provoleta with ossobuco ragout.

Address: Libertador Avenue 4101, Palermo.

ZERO PIZZA

The emblematic restaurant Zero Pizza has a extensive cocktail menu designed by the house’s head bartenders: Mauro & Anita. Among others, the Crepúsculo stands out, which contains pisco, lime, strawberries, cranberry and orange juice and fresh basil. It is made using the shake technique and is served with crushed ice in a large stemless goblet.

It is a low alcohol option, with sweet and citrus notes that make it fresh and balanced. An excellent companion to their shrimp in filo dough with tartar sauce and teriyaki. This spot with 40 years of history, currently located in Recoleta, dazzles with its crystal chandeliers and warm lights, an imposing black grand piano and an iron cellar that houses renowned wines.

Address: Libertador 1800, Recoleta.

THE SEA

The sea is the prestigious cevichería of renowned chef Gastón Acurio. This place invites you to try authentic Peruvian cuisine along with an outstanding cocktail offering created by the head bartender of the place, the talented Brenda Asís. Its menu features a section called The Pisco Route honors the typical Peruvian drink.

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There are options such as the traditional Pisco Sour (pisco, syrup, lemon juice and egg white), the Chilcano (pisco, lemon juice and ginger ale), the Chilcano de Maracuyá (which adds passion fruit juice) and the Choloni (inspired by the Negroni, with pisco, vermouth rosso and Campari), among others. There are also signature alternatives such as the Inti, which combines pisco in fatwash of melted Roquefort cheese, orange juice and pear & honey compote, garnished with a crystal of potato starch and walnut.

Address: Arévalo 2024, Palermo.

SO MUCH

So much is another of Acurio’s gastronomic gems, where Peruvian Creole recipes are offered combined with flavors from around the world. To accompany it, they present a wide variety of signature cocktails based on pisco. Hugo de la Silva, head bartender at the place, offers options such as Pisco Punch distinguished by its fruity notes and a spicy finish.

First, they make a reduction of pears, apples and sugar with Torrontés wine. The resulting liquid is used to sweeten the cocktail and the solid part is processed and sifted together with ají limo. Both preparations are put into a cocktail shaker, adding pisco, orange juice and a little more Torrontés wine. It is served in a long drink glass, with a garnish of dehydrated lime.

Address: Esmeralda 938, Retiro.

CHALACA BAR

In Chalaca Bar, Gastón Acurio’s latest opening in the country, offers traditional street food dishes, with generous portions and affordable prices. The menu includes typical drinks from this culture and a highly recommended option is the Matapena, a “powerful” version of the Curatodo cocktail that combines Quebranta pisco, passion fruit pulp, chamomile flower, lime, lemongrass infusion and sparkling water. It is served in a short glass with plenty of ice.

Address: Arevalo 1392, Palermo.

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Chalaca Bar in Palermo.

ASU MARE

Chef Dangelo de la Cruz is the one who commands the bar Ceviche maker Asu Marewhere the are replicated Flavors of Peru’s popular markets. To pair, the menu looks cocktails typical of those lands and signature creations such as La Pituca: a floral and citrus-based drink made with pisco, Aperol, passion fruit, grapefruit, lime and lavender syrup, which is vigorously shaken with ice and served in a tall glass.

The suggestion is to try it with its variety of ceviches, such as the Mixto, which is made up of the catch of the day and seafood in classic tiger’s milk, accompanied by sweet potato, lettuce and cancha corn.

Addresses: Av. Pueyrredón 679, Once; Thames 1514, Palermo; Corrientes 1660, Paseo La Plaza.