More and more restaurants are offering whiskey as a drink to accompany, even, meals. And this is because this magnificent drink is gaining more and more followers. On World Scotch Whiskey Day we offer you seven dining options that have a wide and varied bar of this wonderful Scottish distillate
In the Hierro restaurant (Costa Rica 5602, Palermo and Boulevard del Mirador 220, Nordelta) you can taste matured meats and tasty preparations based on organic seasonal vegetables. The perfect pairing comes from the bar commanded by mixologist Santiago Lambardi, who offers at least 15 varieties of Scotch whiskey from prominent distilleries such as Johnnie Walker, Buchanan’s Deluxe, Chivas Regal, Cardhu, Glenmorangie, Singleton and Talisker. All the options are around 10 and 18 years old. But that’s not all, for cocktail lovers, they recommend El Chanta, prepared with whiskey, green apple, burnt jalapeño syrup, lime, Angostura and apple chip.
The flavors of Peru reach their maximum expression in La Mar (Arévalo 2024, Palermo), the prestigious restaurant of chef Gastón Acurio, whose journey through his famous ceviches can begin or end with more than 25 whiskey labels. Ballentines, Royal Salute, Monkey Shoulders, Glenlivet, Caol, Macallan and Highland Park are just some of the proposals available to taste by measure or bottle. In addition, the experience is completed with cocktails by the talented Brenda Asís, such as the classic Penicilin in a Japanese-style smoked version; the Walker Julep that has whiskey, mint, grapefruit, lemon and pineapple honey; or the Sweet Jhonny that combines scotch, Antica Formula, Lillet White and orange cordial.
On a walk along the Costanera you can visit Enero (Av. Rafael Obligado 7180, Costanera) an imposing jungle-style restaurant facing the Buenos Aires estuary. Its menu showcases international cuisine with signature touches, while the bar offers traditional cocktails and others inspired by the great cities of the world. The bartender Emilio Torres uses top-of-the-line distillates to give life to cocktails such as In da Pear, based on Scotch whiskey, fine Tío Pepe, pear soda and vanilla perfume; the Rob Roy, a reversal of the classic Manhattan but prepared with Scotch whiskey, rosso vermouth, Angostura bitters and orange peel; and the Rusty Nail, a classic based on scotch, Drambuie, lemon peel and cloves.
Although the proposal from Aldo’s Restorán (Arévalo 2032, Palermo) stands out for its incredible selection of wines curated by renowned sommelier Aldo Graziani, its Italian-American menu can also be paired with an exclusive variety of cocktails and spirits. Whiskey lovers have 30 alternatives, including noble Macallan, Glenlivet or Singleton single malts and Johnnie Walker blended scotch in all its varieties. The service is done directly at the table, starting with a standard measure of 60 ml.
In the middle of a natural and rural environment, the Granero restaurant (Olivares 190, Tigre) tempts with dishes from the garden, grilled meats, preparations in the clay oven and pasta fatta in casa. To start or end the meal, cocktails by the great Fede Cuco are proposed, such as the refreshing Mammy Taylor, with Scotch whisky, ginger juice, syrup, lemon and ginger ale; and the tasty New York Sour, with whiskey, lemon, syrup and red wine. They also offer 12 varieties of whiskey, single malt or blended, with at least 12 years of aging.
To discover a new look at authentic Argentine cuisine, you can visit Rufino (Av. Pdte. Quintana 465, Recoleta), a kind of speakeasy that surprises palates with its grilled meats and exotic garnishes. The experience is completed with an elegant bar from which they serve cocktails, wines and spirits, with more than ten rotating varieties of Scotch whisky. There’s Suntory, Glen Moray, Glenlivet, Glenmorangie, Johnnie Walker, Chivas Regal and more that also shine in historic cocktails.
The innovative plant-based cuisine at Mudrá (Av. Córdoba 3942, Villa Crespo and Av. de Los Lagos 7010, Nordelta) is accompanied by a cocktail offer under the same imprint. Like his street-food and comfort-food recipes, his bar does not go unnoticed with the creations of the Sicilian mixologist Alejandro Caia, who delights with classic and signature cocktail options. Some suggestions are the fresh Penicillin (with lemon, cane syrup, and ginger), the Boulevardier (with vermouth and Campari), and the Old Fashioned (with Angostura bitters, simple syrup, and orange peel).
