Originated in the Netherlands in the seventeenth century as a medicine based on juniper berries, Gin quickly gained popularity in England, where it evolved in different variants. His boom came during the period known as the “Gin Craze” In London, when he became a daily drink for working classes. The Gin was refining over time, and today is synonymous with sophistication and versatility. From the classic Gin Tonic to modern author creations, this distilled drink lives a global rebirth that combines tradition, botany and creativity.
In Argentina, both consumption and Gin elaboration grew a lot in recent years, and there is a great diversity of brands that have their correlation in the versatility of distillate in the bars. For a few years, and from the initiative of two English bartenders, the World Gin Day Every second Saturday of June; The date seeks to celebrate the GIN with special events, original creations and activities that bring this drink and its history to an increasingly broad audience. While preparing to celebrate on Saturday, June 14, Bartenders of some of the best bars in the city recommend their most special cocktails prepared with Gin:
Kōnā – Castañeda 1899, CABA
In Belgrano, Kōnā Corner proposes a completely different experience, relaxed and at the same time very sophisticated. Inés de los Santos And his team interprets the Japanese cocktails, unique in the world, to create cocktails that stand out for subtlety, the use of few ingredients, the shortage of garnishes and ice management. And while some bottles hide wonders imported from the Asian country, Japan is present in the letter, above all, from the conceptual and the very fine work of the bar team. The cocktail bar is completed with the impressive gastronomy of the project, in charge of Narda Lepes.
Recommended cocktail: Gin Sonic. Gin Tanqueray, Sake Junmai, Tonic Agua, Flower Tinture and Hibiscus Air to Complete. It is served in a long drink, with a carved, transparent carved ice bar. The Gin Sonic is inspired by the family of classic cocktails in Japan, called Mizuwariword that translates as “cut with water” and describes a traditional way of drinking cocktails in Japan. It is a light, fresh and adequate cocktail for any occasion.
Apothecary – Honduras 5207, CABA
Boticario is inspired by the history of Salvador Cortezan Argentine apothecary who owned the premises when it was still working as a pharmacy, around 1930. The bar is currently in charge of White FlorentinaBartender with more than ten years of experience in the field. Each letter is raised as a research capsule. A thematic axis is chosen and, from there, ten structures of classic cocktails that are reinterpreted are selected using station inputs and various techniques such as fermentations, macerated, infusions, clarified, Fat Wash And more, all artisanal production.
Recommended cocktail: Bee’s Knees. Gin Salvador, Limón and Honey. The cocktail is prepared with Gin Salvador, the Old Tom style that a apothecary develops from 10 medicinal and native botanists: juniper, coriandro, chamomile, burrito, cardamom, calendula, dill, carqueja, fennel and incayuyo. The development of the distillate took approximately ten months between flavor and color tests; The green was as the main since it is the color that identifies pharmacies. The bad cocktail with Gin is the Bee’s Knees. It is decorated with a rosemary lace to enhance the herbaceous part of the cocktail. What cure ailment? It serves for cough, bronchitis and digestion; It contains antioxidants and enzymes that strengthen the immune system.
Cochinchina – Armenia 1540, CABA
Since its opening in 2021, Cochinchina is the bar and restaurant of Inés de los Santos, it was established in a very short time as one of the most important and representative bars of the scene of the modern cocktail bar in Buenos Aires, and this was recognized by international rankings such as that of 50 World’s Best Barswhich in its last edition placed the bar in position 22. The Expertise In Inés cocktails, it is present in original and classic reversal creations.
Recommended cocktail: It’s mui japo. Gin Tanqueray, Doburoku Sakecordial of MirinWasabi’s crispy. One of the most unique cocktails of the letter, with different flavors and texture. A type of without filter is used, which gives some creaminess to the drink, added to the sweet taste contributed by the Mirin. The GIN works as an alcoholic companion, complementing its flavors very well with those of the other ingredients. It is accompanied by a homemade Wasabi crispy to counteract the sweetness. It seeks to use the Wasabi’s own taste and not the characteristic spicy; The idea is to accompany each of the sips with a bite of the crispy.
Gordo Chanta – Juan Ramírez de Velasco 1200, CABA
In a corner of Villa Crespo is Gordo Chanta a great meeting point in the neighborhood where you can enjoy incredible station pizzas, wines and some other pecks. The pizzeria subsoil is the home zone home, a small bar with large Cocktails in limited items. Currently production area is the only bar in the country that uses a Rotavapor actively for daily production.
Recommended cocktail: gimlet. Gin, lime juice and syrup. The Gin is a London Dry prepared by the bar in Rotavapor With Santa Rita petals that give it a pink, Huacatay color, fig leaves, melisa and quinoto leaves. It is a classic and simple cocktail that respects the classical structure, but what differentiates it is the GIN. About the process in the Rotavapor: The gin is distilled for the gimlet applying empty, controlled temperature and rotation. The advantage when it comes to the distiller in these conditions is that flavors can be extracted more intense and vividly, since distillation occurs around 30 ° C. They also manage to separate certain compounds, as in the case of the bitter of the green leaves.
Costa 7070 – Av. Costanera Rafael Forced 7070, CABA
Costa 7070 is the space that Inés de los Santos He opened along with Pedro Bargero In 2024, revitalizing the night of the northern waterfront of Buenos Aires. A large bar works as the great neuralgic center of the first level, and there a team of expert bartenders who draws a cocktail Behind another while the kitchen dishes arrive. Above there is a second bar that, from the side of the space, encourages the circulation of the level thought as bowling, a more relaxed and danceable space. The cocktail bar was carefully designed both to reflect the spirit of coast and to harmonize perfectly with the Mediterranean Cooking Charter developed by Pedro Bargero. Recently, Costa was recognized by the magazine Time As one of the 100 exceptional destinations to visit in the world in 2025, according to its list World’s Greatest Places.
Recommended cocktail: From Cachi to the Mediterranean. Gin Fat Wash With paprika oil, calvados, Vermouth Cantieri Navalli desert; crystalline. Inés and his team use many local products to give strength to the letter. In this cocktail they chose to use Cachi paprika, a town of Salta known for the production of this great quality ingredient. Of the saints incorporates botanists of Argentina with great frequency; In fact, its vermouth, which is also used in this cocktail, has a very herbal personality, in addition to being inspired by the desert and Argentine Patagonia.
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