THIRD FLOOR
FROM THE Farm To THE Bar
In 2020, during the lockdown, part of the Alquímico team moved to the Coffee Region with the #FromTheBarToTheFarm project, connecting with the land and learning from it. That experience gave rise to this concept, which gives life to a menu made with organic ingredients from our farm and which today continues to support reforestation and the preservation of local life.
All cocktails are priced at
$45,000 COP
Lemon Balm
Tanqueray London Dry Gin, lemon verbena, grapefruit, lemon balm, Eureka lemon
- Citric
- Refreshing
- Low abv
Eureka
La Hechicera Rum, vermouth bianco, Eureka lemon limoncello, peach, mint
- Fruity
- Light
- Refreshing
Calendula
The Glenlivet Caribbean whisky, ripe banana, marigold, tangerine
- Botanical
- Fruity
- Spiced
tangerine
Altos Plata Tequila, orange and tangerine oil, celery
- Citric
- Herbal
- Refreshing
coca
Gin, passion fruit, toasted coca leaf soda
- Herbal
- Citric
- Dry
Lemon Verbena
Viche, lemon verbena, panela, fruit amaro
- Spiced
- Fruity
- Complex
Fennel
Grey Goose Vodka, vermouth rosso, blackberry, fennel
- Aniseed
- Fruity
- Refreshing
Hibiscus
Bacardí Reserva 8 year old Rum, ginger, hibiscus flower, red bitter, falernum
- Spiced
- Floral
- Spicy
In 2020, during the COVID-19 isolation, part of the Alquímico team moved to our farm in the Coffee Axis with the #FromTheBarToTheFarm project.
There, we connected with the land, learned to work it, and nourished ourselves with its fruits, while the farm became our temporary home.
That transformative experience shaped our vision and essence, and gave life to the #FarmToBar concept, which inspires this menu made with organic ingredients grown on the farm. That process also gave rise to projects that reaffirm our love and respect for the countryside, its people, and nature.
Today, this menu renews its purpose by supporting the reforestation of native trees and the creation of a seedbed that preserves and multiplies the life that surrounds us.