The Best Bars in Buenos Aires

This is hardcore cocktail making, pure and simple. "All we do is drinks with good spirits, not all gins go well with all cocktails," Guillermo Blumenkamp told us, who, to be able to work with this freedom, is not tied to any sponsor.

"When nobody was serving aperitifs yet, we were. Vermouth wasn't being used. Spritz didn't exist in Buenos Aires. Gin wasn't consumed like it is now," he reflected. The cocktail is guaranteed, and that's what you'll get at Doppel: "You're a pilgrim who arrives and we welcome you, from the coat to everything else. When you come, you'll feel like something brushed against you. You'll have a good time. The night begins and no one knows where it ends." They don't have waiters (they're all bartenders) or a playlist. "We're in the 50 Best Discovery. We don't participate in the contest because we don't want those obligations; we're here for something else. To serve both the bourgeois and the worker that we all have inside."

Fun fact: They make the world's best old fashioned. That's what cocktail critic R. Simonson of The New York Times wrote, who has the job of traveling and trying hundreds of versions.

Where:  Juan de Garay 500.

Tuesday, Wednesday, and Thursday until 2 am. Friday and Saturday until 4 am.

A creation of Lucas López Dávalos, who after 20 years of experience treated himself (and treats us) to creating his own bar, after having designed Casa Cavia's bar, among others. The cocktail menu is conceived as a journey of sensations. A curry negroni?

The song "Estallando" plays, from Sumo's ocean. Vinyl records contribute their vibe, and hi-fi sound amplifies it. Opaline lamps in colors and carpets complete the ambiance. They were recently selected by 50 Best Discovery as one of the most important bars in Argentina, a must-stop in Buenos Aires nightlife.

"We don't do gastronomy, we do hospitality. And that doesn't start when you arrive, but from when we choose the product, the drinks, how we work our ingredients, and think about every detail so that you have one of the best moments of your life," Lucas tells us. It's time to try the "Estás Verde": The Profeta gin, celery, pineapple, cucumber, and lemon.

"Our bar has the workstation at the same level, it's the first with this design in Argentina. The benefit for the bartender is operational, for the guest, it's being able to see how they work on your cocktail. Also, you're closer to the floor, so everything is much more comfortable. The bar is a meter away, the stool instead of being 72 centimeters, is 67," Lucas explains.

The differentiator: They don't use garnish; they replace decorations with perfumes developed to enhance the sensory experience.

Fun fact: If you're up for starting the week strong, they're open on Sundays and Mondays until 1 am.

Where: Castillo 590.

It could be said that it's the best bar in Palermo. Why? Because it ranks 11th in The World's 50 Best Bars, because it received an award for its relaxed service (it's the first South American bar to win the Michter's Art of Hospitality Award), because its cocktail making is supreme. And also inclusive: they have a bartending school in Barrio Mugica -formerly Villa 31- for training and job placement, since the "graduates" then come to work at Tres Monos.

The only complaint people had was that there wasn't enough space... That's why, a year ago, they inaugurated the garage, so that everyone fits. The expansion added a bar with a non-traditional layout, the first of its kind in Argentina, so that the public can see the bartender without losing sight of each other. The sidewalk, with its large deck, also calls. As soon as you arrive, wherever you sit, they'll offer you water and a welcome punch. Yes, they'll hydrate you all night long. In addition to their cocktails, you can try their in-house drinks, from cider to Pet Nat and the whisky they produce in Exaltación de la Cruz. With the mission of exalting Argentine grains -we are one of the largest producers of cereals in the world!-, without the expectation of resembling Scotch.

"One of the bases of our bar is the search and development of new products to create a different and highly valuable experience, like working with Argentine inputs and producers to create drinks with their own identity that you'll only taste when you come to visit us," says Sebastián Atienza, one of the 3 monkey creators of this hit.

Although at first glance, the punk aesthetic might make you think otherwise, they're as sweet as dulce de leche, they'll listen to you and take care of you so that you have the experience you're looking for that night.

Fun fact: They open every day from 4 pm, so if you're eager, you know you can start early at this corner.

Where: Guatemala 4899.

Every corner tells a story through over 100 works of art from different cultures, both Rioplatense and South American, and African, in a combination of murals, wood carvings, bronze objects, embossed copper, collages. In the courtyard, old carpentry work tables are arranged as bars; on the terrace, zodiacal statues.

The cocktail menu also invites you to travel to other worlds. Inspired by the Chinese horoscope, it has two faces that seduce mixology and symbolism enthusiasts: Yin represents soft and refreshing drinks; Yang represents strong drinks, with high alcohol content and calories. The Seven Wonders of the World also feed their mixology: The Colossus of Rhodes transports us to Greece, with gin macerated in lavender, cardamom, lime peel, and pear cordial with mint and star anise. If you're into astrology and tarot, this is your bar: high-end signature cocktails, in an intriguing and somewhat esoteric space.

Where: Gorriti 5176. 

It emerged in the heart of the new Chinatown, on the first floor of Haiku, Quique Yafuso's legendary sushi joint. With the mixology of Pablo Piñata -who comes from Mundo Bizarro and has the gin joint in Pasaje Echeverría- and the omakase bar by master Shimada.

Piñata's latest bar is the first of its kind in Buenos Aires: a "listening bar." Acoustically treated, set up with all the technique, and soundtracked by Bobby Flores. "The listening bar is an oriental gastronomic proposal, which comes from the Kissa Bar, which were tea houses, where not only tea was drunk. It appeals to other senses: at Mixtape, the atmosphere is very important, music is fundamental, as are the drinks and food," Bobby told us.

Just as the itamae doesn't follow a menu and serves the fish from the market, Bobby puts on something like the music of the day, what needs to be played at that moment, to take you to places where the algorithm doesn't reach. To create a memorable experience, which is not only delicious for the mouth but also enriching for the ear. The service is meticulous: Piñata himself, with his characteristic mustache, tells you and guides you so that you have a great night, accompanied by the snacks that Martín Lukesch designed for the cocktail bar.

What to drink: start with an Apple Martini. Vodka, Granny Smith apple cordial, and elderflower. Then, an old acquaintance, to match the retro vibe of the place. A daiquiri or a Gimlet?

Where: Roosevelt 1806.

It's a tribute to Luis Federico Leloir, the Argentine Nobel Prize-winning biochemist and pharmacist: what they do, in his name, is reactive mixology. "We invite you to reflect on reactions, those that occur in a chemical process, but also on the others," announces Sebastián García, its creator. Mixology generates an immediate reaction in our senses. The bartender, as we call Seba -who is one of the 100 most influential people in the world of mixology-, is the creative director of this bar, which he comes to after leading the bars of Frank's and Nicky Harrison, among others. Of course, Nobel has its laboratory, a private space with an exclusive rooftop, for friends. The premise is always to dazzle those who venture up to the third floor of the Leloir Complex.

It opened its doors in the West Zone, as it is the birthplace of its founder. To be in tune, ask for a tropical Castelar: it has Sernova vodka, passion fruit, and pomelo. "We're happy to create a project full of energy, eager to make history in the West of Greater Buenos Aires."

What to drink: Seba is in love with the Negroni, if you are too, go for the house version: Bulldog Gin, Campari with grapefruit & berries, Carpano Dry with Dill and pink grapefruit peel.

Where: Av. Martín Fierro 3290, Ituzaingó.

Come to the back, no reservation required. After you find them, in the back of Piedra Pasillo, a restaurant that's making waves in Núñez. A staircase in its patio connects to the warehouse that is now a bar, Al Fondo, founded by Tomás Couriel.

"I like what is created in bars, I like to create concepts that people seek as meeting points. That was my main charm with gastronomy, understanding that through a dish, a glass of wine, or a cocktail, many things happen, good and bad. Feelings, moments, everything," Tomás told us.

At Al Fondo, the fuel that feeds these situations is very well-made mixology, with the best possible product. "We have a beautiful, super-transparent search, hand in hand with our head Bartender, Santiago Migliano, who is eager to innovate, without losing simplicity and product care," he said.

The menu is very flashy: Green bamboo (pisco, cilantro, cucumber, tonic), María desnuda (tequila, tomato, spices, CO2), Trigo en el trigal (absolut, wheat, and turmeric), Flor de tuna (gin Entre perro y lobo, prickly pear liqueur, honey, verjus).

"I think at Al Fondo we found a beautiful way to close a complete experience of Piedra Pasillo. Being a sort of speakeasy was a nice challenge. Núñez is a quiet neighborhood that is growing a lot, we bring a bit of movement to the night. We seek to give the diner what they want, accompanying and advising them with experts," he summed up. Free to those who want to play hide and seek, in this hideaway.

Where: Campos Salles 2145.

We're already on duty, to cure all ills: that's what the pharmacy in Palermo announces, which dispenses treatments based on good herbs and good flavors.

There are no limits to genius and allegory. Its latest menu was inspired by the seven deadly sins, to heal them with much technique, ingredients, and aesthetics.

For every human fault, repeated or habitual, which darkens consciousness and distorts acts, there is a restorative cocktail. Thus, there's one for pride. Another recipe for lust: with dopamine generators that give space to our deepest desires. Sweet and citrusy in profile, the formula is made with vodka, wine, strawberry, chocolate, and nuts. For gluttony, that insatiable appetite, a cocktail of sweet, spicy, and creamy profile is awarded, based on rum, passion fruit, orange, vanilla cookie.

Where: Honduras 5207.

Tell me you're in paradise without telling me you're in paradise. Do it with a tiki cocktail!

The culture of beach enjoyment returned through this pioneering bar in Villa Crespo, which opened in 2019 to bring Hawaiian airs to the city. Spiced mixology (with Caribbean rum as the main spirit) in fun presentations. This is the ID of a tiki drink, which in its updated version can also include elements beyond palms and bamboo, like whisky and a more austere serving.

With its Oh'no! Lulu, Ludovico De Biaggi marked the resurgence of the tiki bar in Buenos Aires, recovering its sophistication and dreaminess. "In the United States, the tiki movement starts in California, after World War II, with the marines bringing concepts from Polynesia and Hawaii, distant places, very exotic at that time. When they were born, tiki bars weren't relaxed, they were restaurants with Hollywood setups, where people went to seek a unique experience. They were accustomed to more European consumption forms, Southeast Asia caught their attention," the bartender explained.

What to drink: Mai Tai or the patriarch of the tiki cocktail family: Bacardi carta blanca, cointreau, orgeat, and lime. We love the Daiquiri Brulée, with Bacardi carta blanca, lime, and burnt mango.

Where: Aráoz 1019.

Since we're by the Pacific, let's go to Vietnam, with this bar in Palermo that integrates flavors and ambiance into an enticing proposal. Inés De Los Santos's tempting mixology joins Juan Carlino's indulgent dishes, inspired by Franco-Vietnamese culture. The space designed by Eme Carranza offers textures, oriental landscapes, murals, and kitsch details.

It ranks 26th in The World's 50 Best Bars and we don't doubt it, after trying Floreado, with Pisco Quebranta 1615, Hesperidina, lime cordial, chamomile infusion, and flower perfume. We feel on the Orient Express with Jazmín Shanghai: Chivas Mizunara whiskey, Umeshu, and jasmine tea. And we're not far off: the wooden deck at the entrance evokes a train station, from ancient Indochina. For the brave, Dijon Bloody Mary: Ketel One vodka, tomato juice, mustard, and bloody mix. A bar way up in every sense, packed every night.

Where: Armenia 1540.

Wednesday to Saturday until 3 am, Sundays and Tuesdays until 2 am.

There's already a bible written about Tato Giovannoni's bar in Retiro, a universe in a basement that became the great reference of Argentine mixology, which now has its own festival to share its learnings with colleagues.

You step through the looking glass through a hidden door in a florist on the elegant Arroyo street. Down there is another world or many worlds, because the gastropub also proposes to travel sip by sip. This time, the destination is pre-Columbian culture. A regression to the indigenous peoples, a tribute to the indigenous and rural communities of Argentina, after an encyclopedic work carried out by Tato and historian Felipe Pigna. The bar's approach is sustainable: its team works hand in hand with farmers to grow native ingredients. The menu is very original: Huarpes brings Calavera pisco, Mendoza river water, quinoa, pumpkin, totora root, duck and river fish bones, yellow corn. Temáukel is made with whiskey, calafate cordial, cold mushroom water, red fruit vinegar, and maqui perfume. Florería has what it takes and has been participating in the world's best ranking since 2016, where it managed to climb to 18th place (to stay at 30th in 2023).

The tip: if you notice that the bar is shaped like a ship, you'll realize that you're actually at the bottom of the sea.

Where: Arroyo 872.

A whisky club that pioneered in Chacarita and in communicating that drinks have no gender. Nor age (as long as you're over 18, of course) or caste. And with this premise, they changed the label of whisky in Buenos Aires, where it was considered for older, elite males. In this way, a new generation of whisky lovers found their headquarters, or their whisky central. Where it's not only possible to go for cocktails with the spirit, or a measure on the rocks, but you can also become a regular: you keep your bottle in your locker and enjoy it on your visits. So, the key here is for you to come back, to join the movement of the whisky specialized bar.

What to order: in a refreshing code, Jameson + Cynar lime cordial and soda. Or the Ginger whisky, with Grants, ginger ale, and soda. A bit more daring is the peanut old fashioned, with Jim Bean White, Jameson, peanuts, and Angostura.

Where: Guevara 421.

From Monday to Saturday starting at 8 pm.

Let's talk about all the plaques that Presidente can display. The one on its facade, in a petit hotel that is a national architectural heritage and, they say, was part of the paternal house of writer Adolfo Bioy Casares. The one about being one of the most exclusive places in Buenos Aires, on one of the most distinguished streets in the city. And the fact that for three years it has remained among the top 50 bars in the world: in 2021 it ranked 21st and was the bar that climbed the most positions within the British contest.

In its splendid bar, or in the library armchair, we meet again with Sebastian García. The bartender is the mastermind behind (and in front) of this success in Recoleta. A very high-end cocktail menu that is even more embellished with a belle époque decoration. Crystal lamps, sumptuous furniture, intellectual winks, and a private lounge behind a secret door. The cocktail presentations are outstanding: Buenos Aires Zombie comes in an obelisk, with Bacardí Rum blend, tropical fruits, citrus, absinthe, Amargo Obrero, and Hesperidina. If you go to the new Presidente Bar San Isidro, you have to order a Derby, which in tune with the Hippodrome comes in a horse-shaped mug, with Sernova vodka, DV Catena Malbec, and cucumber cordial.

What's next: after the opening in the Northern Zone, an international landing is approaching: Miami. They arrive in Wynwood, the artistic neighborhood that has become the avant-garde of Florida.

Where: Av. Presidente Manuel Quintana 188.

New headquarters: Av. Marquez y Av. Fleming, San Isidro.

Those who prefer minimalism will be happy at Verne Cocktail Club. Here the concept is to strip away everything that does not contribute to highlighting the essence of the drink. Purity, precision, and conscious reduction are the values that guide this cocktail bar. Thus, the drinks have no more than three ingredients, so that the flavors are well distinguished and do not overlap.

The autumn menu lights up with Banahattan: hazelnut bourbon, banana clarified with ponzu, and cocoa oil. Pear Uh Mami is Patagonian pear brandy, clarified coconut, and fruit ice cream.

Its liquid minimalism is combined with a fanciful menu that emulates the books of Jules Verne. As in this bar everything is a metaphor, Opium fashioned (bourbon, black tea syrup, Angostura, and eucalyptus and cinnamon smoke) summons the opium smokers of Hong Kong. An "extraordinary" journey to the origins of mixology through literature. It's the creation of a literature professor, Germán Lacanna, and a bartender with a predilection for turn-of-the-century cocktails, Federico Cuco. And the management of Florencia Ocampo.

The result is a space worthy of science fiction, where the retro-futuristic imagination of the novelist is behind everything, even the chester leather armchairs that evoke the English bar where "Around the World in 80 Days" begins. "Without becoming Disneyland, the rusted sheet wall with porthole and the curved interior simulate the Nautilus," Germán told us.

The differentiator: there are no added sugars in any of the cocktails anymore. “We got tired of the syrups, which are a super easy resource, the challenge is to balance without using them. It's something to highlight from our new menu, something we're very proud of,” he told us.

The tip: if you want to feel like you're in a movie, ask for The Kiss of the Green Fairy, which is a traditional absinthe service. They have a variety of French bottles that they dispatch in the old-fashioned way.

Where: Medrano 1475.

Bartenders' bar. That's how they define themselves and how they stand out. A concept born in Norway - where the original flagship bar was located - and exported to Palermo by the hands and shakers of two Argentine bartenders: Adriano Marcellino and Juan Pablo Reales.

High-end cocktails in a relaxed atmosphere, with signature drinks presented in some crazy glasses. Oscar comes directly with the statuette, Gordon’s gin, passion fruit, and sweet sparkling wine. Médico brujo in a skull with a mix of rums, Cynar, Cinzano Rosso, and pineapple juice. Barrilito comes in a mini barrel with Johnnie Walker Red Label, Sky apricot, orange juice, and lemon. “We are a bartenders' bar because gastronomes choose us. Also because those of us who do it are bartenders, and that shows in the service you have at the table, it's like having the bartender right there, serving you,” Adriano told us. Mixology is the heart, and the spirit is that of a pub: “It's a warm and friendly place, many are recurring customers who know each other, it's a place to make friends, as well as come with your own,” he added.

The differentiator: those who know, know. They open every day until 4:30 am.

Where: Fray Justo Sta. María de Oro 1801.

Within the top-notch Four Seasons Hotel, this bar offers exceptional mixology. Original cocktails, both in presentation and content, with the development of homemade ingredients. Homemade ingredients mark the glasses, and names with a nod to local culture round out the proposal with indigenous personality. There’s a stick, an ice cream bonbon: tequila + rose hip + ice cream + grapefruit. Mine is Cuyo: gin + grapes + jasmine. Criollita: vodka + cucumbers + peppers + salt. We leave with a Negroni vigilante, yes, with quince paste and cheese. To love our folklore and enjoy premium Buenos Aires, in an international atmosphere.

The tip: there's a happy hour with a live DJ set.

Where: Posadas 1086.

Opens Monday to Friday from 11 am, Saturdays and Sundays from 5 pm.

Ahead of everything. In colonizing the Villa Crespo neighborhood, in being a hidden bar (now known to all), and in discarding the snobbery of mixology. Bar 878 celebrates its 20th birthday, and everything remains intact: the desire to make good drinks and the audience that chooses them. High ceilings, a wooden door, exposed brick, armchairs, and everything arranged to feel at home, but socializing with other customers and with the bartenders, who if not busy will pass on their drink secrets.

They rescue traditions of Italian and Spanish immigrants, so many of their recipes include Cynar, Pineral, Hesperidina, and fernet. The menu has national identity, drinks with history, and names that speak of us, like Fileteado porteño, Cortado Martini, Little San Telmo, and even Anti-inflation!: vodka with eucalyptus, white vermouth, passionfruit-lime cordial, soda and the commitment not to raise the price for a while. The metal sculpture Floralis Genérica is on Av. Figueroa Alcorta and also on the tables of 878: it brings Margen Sur 878 gin, jasmine, rose, hibiscus, Santa Rita and Jacarandá perfume. Beautiful!

Where: Thames 878.

With an everlasting magic, Gran Bar Danzón has been offering a sophisticated drinking experience for 27 years. A proposal inspired by the nightlife of New York, which from its opening attracts discerning foodies, an audience that wants everything to go well. The duo behind the narrow staircase - which camouflages in the frenzy of Barrio Norte to transport you to a first floor that is a micro-world - is composed of Patricia Scheuer and Luis Morandi. He came from Soul Café in Las Cañitas and in addition to the funky cantina, he had the idea of doing something gastronomic. Patricia joined the project, and they recovered an eighties bar downtown and opened one that seems to have eternal life. A careful selection of Argentine wines and a menu of classic cocktails, with others with different touches, such as the Pineapple Margarita with agave honey or the Vermucito Julep.

Where: Libertad 1161.

Watching the city lights come on, until the postcard of Puerto Madero at dusk is complete, with a skyline that looks even more imposing from the 32nd floor. If you add high-end cocktails to that, you have the perfect Buenos Aires sunset, which you can also accompany with the sushi bar. Everything happens within the Alvear Icon Hotel. If you're on team bubbles, there's champagne by the glass or bottles of good labels, from a Moët Chandon Rosé to a Dom Perignon or a Krug. Ideal for those who want to extend the after-office: it's open until 1:30 am.

Where: Aimé Painé 1130.

Open Tuesday to Saturday from 6 pm.

As it is located in a passage, it's a bubble that protects you from the Palermo rhythm. One block from Santa Fe and Güemes, but with a very different energy. The mansion, with its architecture and stained glass, is a gem, has been restored and expresses the best of itself: a cozy space, with European airs, that transport us to another time and place. In the updated return of Anasagasti, mixology still has great prominence and takes over the first floor of the 1927 property, with names that speak of the iconic sites of Buenos Aires: Mercado de Abasto (pisco with orange and pear infusion, mango and pineapple juice), El Rosedal (gin and raspberry-lavender cordial). The craft cocktails menu displays all its expertise. The copper bar and the fireplace surrounded by tables with black leather armchairs complete the best setting for your Buenos Aires night.

Where: Anasagasti 2067.

Open Tuesday to Sunday, from 7 pm.

Mona Gallosi made a long journey from her native Río Negro - which she left at 25 - to become one of the leading bartenders in Argentine mixology and open her new bar in Chacarita. In addition to being the first sound lounge bar in Buenos Aires, it has become a coveted meeting point to drink well and relax in the Buenos Aires night.

The cocktail menu features original creations and timeless classics that are brewed in an 8-meter bar. The largest bar in the Audiovisual Circuit is located in a completely renovated warehouse that has a very good vibe: “My motto is to make mixology accessible to everyone, so they can approach this language of flavors, textures, and aromas. That's how I started my permanent participation in different television and radio spaces,” Mona told us.

The tip: if you're a vinyl lover, you'll have a great time with their DJ lineup.

Where: Fraga 93.

What started with the humble idea of setting up a small bar to meet with friends, in a workshop-like space where collector Gabriel del Campo could have his vintage cars, is now one of the trendiest bars in an area that also makes a splash: Avenida Caseros, just meters from Parque Lezama. A bar-antique shop of 2,000 square meters set up in the old carriage sheds of an aristocratic family, in a recovered space that also filled up with memories. To have a classic, surrounded by classics.

The tip: it also operates during the day, open every day from 8:30 am to 1 am.

Where: Avenida Caseros 449.

The first Argentine 'draught' bar. The one that brought to Buenos Aires the idea of serving draft cocktails. Its bar is a pioneer in South America in having this technology. The tap system was invented in London, to maintain the perfect balance of the ingredients that make up a cocktail, incorporating speed and novelty into the service.

In addition to Aperol Spritz and Gin Tonic, they have a bar with 20 types of gin. They also offer their premium handcrafted cocktails (Boulevardier, Moscow Mule, Negroni, Whisky Sour). Among the signature drinks, La Feliz comes in a lighthouse.

The industrial aesthetic comes to life with an imposing stage, which provides the music to complete the hedonistic circle, with shows and DJs. "Cocktails and funny music" is the motto.

Where: Niceto Vega 5924.

Only Fridays and Saturdays.

A place for intimate gatherings or for a drink with friends, in an elegant living room, clad in French oak, with carved panels dating from the year 1600 and coming from a castle in Normandy. They are now preserved in another palace, in the luxury hotel bar that is Park Hyatt Buenos Aires.

Like its legendary DNA, the Oak Bar menu is a tribute to the past, and a celebration of the present with classic and signature cocktails, by the duo composed of Santiago Elkin and Sarco Contreras. Oak Bar is also a cigar bar where guests and clients can enjoy their cigars and habanos.

The tip: the whiskey selection is amazing.

Where: Avenida Alvear 1661.

Here we meet again with Mona Gallosi, who designed the cocktail proposal for this new attraction in Recoleta. Inside the Sofitel, the bar offers cocktails with a lot of personality, which are also easygoing, like the space. We start with Franca with Johnnie Walker Black Label, dry vermouth, raspberry, lime, and ginger ale. As we like spicy, from the signature drinks, we go for Dichosa (which contains merken) and we say goodbye with a classic that gives us a lot of "Felicia" to find: our beloved Bloody Mary. Only for discerning palates and expert hands! You have the guarantee that in an international hotel they will do it very well.

Where: Posadas 1232.

Every day from 6 pm.

Something is happening, and it's behind a refrigerator. That's the key to access Palermo's new hidden cocktail bar. Sesh Bar is nestled inside a brewery, which, after six years of success with its craft beer, has now expanded into mixology with the same passion and attention to detail they put into brewing their beers.

Diego Zelaya was called upon to design the menu, an explosion of flavors and textures. The house specialty is the Gibson Echalote (Heraclito 40 botanicals Gin, pickled shallots, dry vermouth perfume). You can also opt for a Bomba de Gimlet (Bombay Gin, pomegranate cordial, lime juice), one of the many options of national vermouth, or the beers that have made them famous. It's a promise we believe in.

Where: Honduras 5916.

From the newest, we move to a legend: Oscar Chabrés, the mythical bartender of the Claridge hotel, who represents much of the history of Argentine mixology and an entire generation of bar professionals.

He was a caddy, a mailman, a waiter, and today he has his own bar specializing in international classic cocktails, along with some drinks dedicated to his family members. The house cocktail is the Crimax: it took four months to create! It contains aged rum, Cointreau, Angostura, and bianco vermouth.

Chabrés himself welcomes you behind the bar of this small English-style venue, next to Plaza San Martín. So, entrust yourself to his will, without even bothering to open the menu (finally something more genuine than scanning those annoying QR codes) and let him ask and recommend what to drink. A space so authentic it's almost unbelievable.

Where: Marcelo Torcuato de Alvear 554.

Another myth of Buenos Aires. Everyone has been here. Celebrities (many actors and filmmakers) and unknowns, everyone ends up at Mamita at some point.

Live shows and lots of rock are the highlights of this enduring success. A corner in Colegiales that never sleeps. For a casual and musical night out with friends, this bohemian haven revives the 80s scene in a festive atmosphere that speaks to those who grew up listening to Charly or Virus. To have a drink, to dance a bit, to socialize with people who just want to have a good time. There's no VIP here.

Where: Av. Alvarez Thomas 487.

With its successful Brewhouse in the Palermo Hippodrome and now conquering the North Zone: they opened their sixth bar, located in Nordelta. Everything is huge: a massive space, a very modern and high-quality venue to welcome everyone who wants to come. Craft beer fans will be delighted to find 26 taps with a wide variety of styles.

Where: Avenida de los Lagos 7008, Nordelta.There are also several branches in CABA, find the one closest to you on their website.

Open every day.

One of the first vermuterías, leading the modern vermouth boom in Buenos Aires. It was born in 2018 with that purpose: to be a bar to discover vermouth. From a corner in Chacarita, the proposal was to educate about the culture of vermutear, and today it has many faithful followers. In a house from 1933, with large windows, a bar with stools, mirrors on the walls, a mural with mosaics about mythology, featuring characters that illustrate the bottles of vermouth made with grapes from Mendoza, botanicals, and wild herbs from different parts of the country. Since they opened their doors, they've been serving cocktails with vermouth. Classics like the Negroni or the Ferroviario, and others that have been thought of over the years. To drink it as God intended (naked, with ice and soda) or to innovate in mixes and new ways of drinking it. You choose.

Where: Av. Dorrego 1409.

Behind a rotisserie, this spot of Buenos Aires nightlife is hidden. To go out for a drink in nightclub code, as its name suggests: things really get going here. They just turned three and they're going all out, throwing a party every time there are guest artists.

If you're in the mood to tear up the dance floor, go for a Lemon Champeta: Sernova Vodka, lemon verbena, palo santo, lemon ice cream, extra brut Chandon, and a skewer of gummies. Since you're in a club, you can also go for a Sex on the Beach or a reimagined Smurf Sperm.

Then don't say we didn't warn you: on the other side of the curtain is one of the coolest bars in Buenos Aires.

Tip: You can reserve a table on the terrace.

Where: Thames 1627.

We're ending with a glorious comeback. Whoever said everything comes back was right. Even this emblematic bar in Retiro, founded by an Irishman in love with Argentina. The man in question is Jason Murphy, who brought the vibe of Dublin pubs to his adoptive city. He had to close due to the pandemic, but he just reopened and we're celebrating because he's back with a bang. A very active lineup and electronic music in the basement.

Where: Rodríguez Peña 1220.