There’s a moment in Medellín’s cocktail scene that marks a turning point: when bartenders stopped importing identity and started distilling it from the territory itself. The gin and tonic with cucumber and the mojito with mint didn’t disappear — they simply stopped being the only conversation. Today, at the city’s best rooftops, a cocktail can tell the story of a Pacific coast river, an herb growing in the Antioqueño mountains, or a fruit with no English translation. And that changes everything.
What defines “local ingredients” in cocktails
It’s not simply using a product found in Colombia. It’s using it with intention, with knowledge of its origin, with respect for its history, and with the technique to transform it into something that can only exist in this context.
A cocktail with lulo isn’t automatically “local.” A cocktail where the lulo was selected for its specific acid profile, combined with a Colombian artisanal spirit, and balanced with a technique that maximizes its aroma before the first sip — that’s cocktail-making with local ingredients.
The difference lies in the level of research behind the glass. Medellín’s best bartenders don’t just know the ingredients — they know the producers, the seasons, the variations between one harvest and the next. It’s the same rigor a chef applies to their kitchen, transferred to the bar.
Etro Rooftop: liquid narrative
At Etro, craft mixology is described as a reinterpretation of cultural narratives through combinations, aromas, and textures. That’s not a slogan — it’s the principle guiding every cocktail on the menu.
The idea of “liquid narrative” means each drink tells something. A cocktail isn’t just a combination of ingredients — it’s a story about a place, a tradition, a flavor connecting to something larger than the glass itself. When the bartender explains what’s behind the preparation, they’re not selling — they’re sharing a chapter of Colombian identity.
This approach transforms the experience of ordering a drink. Instead of choosing by name or base spirit, the guest chooses by curiosity: what story do I want to taste tonight? It’s cocktail-making as exploration, not consumption.
The ingredients that define the menu
Within Binn Hotel’s ecosystem, the cocktail program works with native ingredients cited as part of its liquid identity:
Local basil. Not the Genovese basil from supermarkets — the Colombian variety, with a more intense and earthy aromatic profile. In the right hands, it turns a simple cocktail into a multisensory experience where aroma arrives before flavor.
Viche Canao. An artisanal spirit from Colombia’s Pacific coast, produced by Afro-descendant communities using ancestral techniques. It’s far more than a liquor — it’s cultural heritage in liquid form. Its herbal, slightly smoky profile adds a depth no industrial spirit can replicate.
Poleo. An aromatic herb from Colombian mountains with a menthol profile that delivers freshness without resorting to conventional mint. In cocktails, it works as an accent that transforms perception: from something familiar to something genuinely new.
These ingredients aren’t placed to impress tourists. They’re there because they’re part of the same conversation that La Makha’s gastronomy holds with Colombian produce: that of a country with more to offer than most of the world knows.
The sensory experience: beyond flavor
What distinguishes sensory mixology from conventional cocktail-making is that it involves more senses than taste. A craft cocktail at Etro is experienced in layers:
- Sight. Presentation matters — not as decoration but as anticipation. The liquid’s color, the foam’s texture, the visible botanical element communicate before the mouth confirms.
- Smell. Aromas are the gateway. A cocktail with poleo is smelled before it’s tasted, and that first aromatic impression configures the entire subsequent experience.
- Touch. Temperature, liquid texture, the feel of the glass in your hand — every tactile detail contributes to an experience that’s physical, not just gustatory.
Context. And then there’s what surrounds the glass: the nighttime view of the Aburrá Valley through floor-to-ceiling windows, the curated music, the conversation. Context isn’t accessory — it’s the frame that gives the sip its meaning.
Reservations
For those wanting to experience local-ingredient cocktails as a complete experience — not just ordering a drink but understanding what’s behind it — the recommendation is to sit at or near the bar. Interaction with the mixologist is part of the value.
Reservations are managed through the official channels of Binn Hotel and Etro Rooftop. When booking, you can check the updated menu, ask about pairings with the gastronomic proposition, and request bar-adjacent seating. For a full night combining local ingredients with curated DJ sessions, Fridays and Saturdays are the ideal nights.
Frequently asked questions
Does Etro use local ingredients in its cocktails?
Yes. The cocktail program works with native Colombian ingredients like Viche Canao, poleo, and local basil, integrated into craft propositions with a sensory focus.
Is there a premium spirits menu?
The bar features a curated selection including Colombian artisanal spirits and international references. Check through official channels for specifics.
Can cocktails be paired with food?
Yes. The cocktail program is designed to complement the gastronomic proposition. The team can recommend pairings during your visit or at booking.
Book your mixology experience through the official channels of Binn Hotel / Etro Rooftop.
