Signature cocktails in Bogotá: local flavors, unique ingredients, and memorable experiences at three unique venues.

“Cocktails, spirits, and liqueurs began as a human need to cure their own illnesses ,” says Manuel Barbosa, one of Colombia's most renowned bartenders and partner of chef Jaime Torregrosa.

Since 2021, Humo Negro has managed to win over its diners with a fusion of flavors between food and signature cocktails. Torregrosa and Barbosa are the masterminds behind the flavors of this place and now also the recently opened Lobo Negro, a more "patched" but equally powerful offering with its own identity, located in the La Macarena neighborhood.

Both have extensive experience in the industry. Torregrosa, for example, worked at El Chato as head chef, where he admits he became a true leader. Barbosa, for his part, has traveled the world learning and sharing his knowledge of the liquid universe.

His journey began in 2004, when he started working in various positions in restaurants. “I started to fall in love with bottles. I was intrigued by what each one had inside,” he says. He moved to Cartagena, where he worked with chef Juan Felipe Camacho, who had just opened 818. There, he prepared classic cocktails like mojitos and margaritas. It was at a bar called Scooter Pub where he met Torregrosa, who was from London.

They then separated for a few years. During that time, Barbosa embarked on an overland journey through South America, working in countries such as Ecuador, Peru, Brazil, Uruguay, Argentina, and Chile. As he recalls, at that time, cocktail making was just beginning to gain traction in the region.

In several of those experiences, he discovered innovative blends. In Peru, for example, piscos were infused with spices, fruits, and herbs. While there, he learned everything about this spirit and then embarked on a journey through the Amazon to Brazil, specifically São Paulo. “There, I worked with Dagoberto Torres at a place called Suri. The cocktail making was on another level. We served 700 people, and it was the place where I learned the most about technique, speed, and professionalism.”

Barbosa continued his journey through Uruguay, Argentina, and Chile. Almost 10 years later, he returned to Colombia in 2016. He began working at events like the Estéreo Picnic Festival and at restaurants like Amen Ramen. By then, Torregrosa had already started Humo Negro, and they soon began working together on that project.

The idea for Lobo Negro was born seven months ago, and it opened its doors just two weeks ago in Bogotá.

When creating signature cocktails, they always consider current trends: What are Colombians drinking? What flavors are they drawn to? According to Barbosa, since 2018, the favorites have been mezcal, tequila, whiskey, and the Negroni.

Humo Negro was born as a commitment to fine dining , a demanding format that involves long and detailed processes. But with Lobo Negro, they decided to open something more casual in La Macarena.

“We did a market analysis of what was happening in the area. It's a place that, although it looks spacious, is full of intimate spaces ,” explains Barbosa. Despite the change in format, the essence remains the same: reviving local ingredients, many of which have already been researched and worked with in their first restaurant.

At Lobo Negro, they began to play with classic cocktails without neglecting new trends. The atmosphere of the place also changed: by day it's a warm, white space, but by night it's filled with reddish tones, in line with the bar's concept: a punk wolf among the diners.

“We are a pack, we are nocturnal. Jaime and I will never be sheep. Nor are we the black sheep: we are black wolves. But wolves don't just represent the bad, they also represent the good: they protect their family, their territory, and try to balance everything ,” says Barbosa. Torregrosa complements this by describing the wolf as a mischievous, night-loving, humble, friendly, and generous character.

To start, Barbosa designed a menu with seven classic cocktails, tailored to all tastes —with strong, dry, and sweet flavors—accompanied by seven signature cocktails and seven versions of the Negroni, all under the same philosophy: to be refreshing and easy to drink.

One of the cocktails is called Perse , in honor of both a world-famous restaurant and Bogotá's Plaza de la Perseverancia , known for its aromatic herbs. The mix includes aguardiente, mandarin lemon, soda water, and a viche aroma.

Another standout cocktail is the Santa María , a Negroni refajo with Colombian soda . There's also the La Flor del Silencio, which features a purple clitoria flower (known as a little bell) that comes straight from the Montes de María.

“The Montes de María were a land that remained silent for a long time due to our armed conflict. But today this flower has gained relevance in cocktails. That's why the cocktail is called 'the flower of silence ,'” Barbosa concludes.

The story of Barbosa and Torregrosa is just one example of how signature cocktails have found their place in Bogotá, combining technique, creativity, and a strong connection with local ingredients. They are not alone. In different corners of the city, other bars are also committed to elevating the art of cocktails and creating unique experiences with every glass.

Punto Baja, a restaurant part of the Takami group, was born from the hand of executive chef Roberto Ruíz. Inspired by Mexican cuisine, it combines flavors from the land and sea with a cocktail menu that seeks to create balanced pairings.

Here, tequila and mezcal are the main protagonists. The cocktail bar is led by Erin Rose, who leads the development of the drinks menus at the group's bars. To develop the cocktails featured on the menu, monthly tastings are held to select the best preparations.

“At Punto Baja, we try not to change the cocktails too much because we also have Colombian influences in our recipes, like with the viche. The cocktails we offer are a twist on classic cocktails ,” explains Camilo Martínez, the restaurant's manager.

One of the most notable cocktails is La Apasionada , made with mezcal, passion fruit instead of lemon, and ancho chile liqueur. This reinterprets international classics from a local and tropical perspective. Among the Colombian flavors featured on the menu are tamarind, açaí, and, of course, viche.

This cocktail is inspired by the concept of milk punch , a mix popularized by Benjamin Franklin at his social events, where herbs, citrus fruits, and some distilled spirits predominated.

Another must-try on the menu is the Negroni of the Dead , prepared with Tiger's Eye, Luxardo Bitter White, Lillet Blanc and an elegant marigold ice, which adds aroma and color.

Inspired by the Colombian Pacific coast, this bar belonging to the Infarto group, located in Chapinero and with a new location on 93rd Street, places viche at the center of its cocktail offering. Some creations may seem daring, others more popular, but they all share an essence that encapsulates the flavors and cultural richness of the southwestern regions of Colombia.

This corner of the city, abandoned for years, was restored through an architectural project that blends brutalism with maritime elements. The result: a space reminiscent of a dock in the middle of the urban environment, offering a unique sensorial experience.

One of the most iconic cocktails is the Zheng Shi , made with viche, avocado, and lemon. An unexpected combination that surprises with its balance. In addition to preparations with this traditional Pacific liquor, the menu includes other options with whiskey, rum, and mezcal. One example is the Cañonera , which includes green mezcal, lulo, lemon, and a touch of tajín.

Sebastián Soto, the restaurant's bartender, emphasizes that his goal is to showcase the fish-loving families behind the products. The inspiration for the cocktails comes precisely from Colombian flavors and their harmonization with the restaurant's culinary and cocktail scene.

Like these three spaces, Bogotá offers a signature cocktail scene so diverse and full of flavors that it's worth exploring sip by sip. Other highlights include Decadente, a bunker with a brutalist aesthetic that impresses with both its design and its mixes ; Jardín, Tragos y Pasteles, where the pairing of cocktails and desserts is the house's signature; and bars like 8 y Cuarto and Bar Enano, each with distinct but equally creative offerings, which continue to position Bogotá as a true gastronomic and cocktail capital in the region.

ANGIE RODRÍGUEZ - TRENDS EDITORIAL - @ANGS0614