Tres Monos in Buenos Aires has earned international acclaim for its cocktail creations. Co-owner Charly Aguinsky explains the bar operates not just as a drinking establishment, but also as a hospitality school and consultancy. They recently faced a challenge collaborating with New York's Papa San, a restaurant far away, to develop a cocktail menu inspired by Japanese izakayas and Peruvian cuisine. The partnership introduced the New York team to lesser-known Latin ingredients and provided extensive hospitality training, showcasing a fusion of cultures and expertise in mixology.
We've been involved since the beginning, from the planning and the timing to the collection of the spirits, the cocktails and the training.
It may come as a surprise that Papa San would outsource the drink development from so far away. But the partnership put the New York team on to Latin ingredients that are lesser-known stateside.
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