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 that inspires this menu made with organic ingredients from our farm and that 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
Johnnie Walker Black Label Whisky, ripe plantain, calendula, tangerine
- Botanical
- Fruity
- Spiced
tangerine
Altos Plata Tequila, orange and tangerine oil, celery
- Citric
- Herbal
- Refreshing
coca
Gin, passion fruit, toasted coca leaf soda
- Dry
- Citric
- Herbal
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
- Spicy
- Floral
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.