In El Poblado, Medellín, there is a precise point where the city meets the sky: La Makha. From its panoramic view—embracing mountains, lights, and the urban heartbeat—to its warm and elegant atmosphere, this rooftop has turned the ritual of drinking into an experience that transcends the simple act of raising a glass. Here, every sip tells a story.
La Makha’s craft beverage menu is not just another list: it is a manifesto of creativity, technique, and respect for Colombian ingredients.
Its liquid proposal emerges with a clear ambition: positioning La Makha as the best rooftop in El Poblado through harmony between view, ambiance, and gastronomy. For that, the bar works with the same meticulousness as the kitchen: seasonal research, mindful selection of suppliers, contemporary techniques, and an aesthetic approach that turns every glass into a small stage.
The result is a collection of cocktails, alcohol-free beverages, specialty coffee, and botanical infusions that converse with the landscape and the palate—inviting you to stay a little longer as Medellín lights up.
The philosophy behind the bar: origin, technique, and emotion
La Makha conceives mixology as a bridge between territory and memory. That’s why base spirits coexist with native fruit macerations, handcrafted bitters, soft fermentations (like tepache or citrus lacto-ferments), and house-made syrups prepared with panela, cacao honey, or Andean flowers.
Technique is never empty exhibition: it serves the flavor and the story of each drink. Juices are clarified for silkiness; spirits are fat-washed to add a velvety texture; elements are smoked to evoke sunset; acidity is cared for as the axis that organizes the whole.
But technique only matters if it moves you. Each recipe begins with a desired emotion: lightness for golden hour, spiced depth for the night, fruity freshness for warm afternoons, toasted notes for intimate conversations.
Service completes the narrative with chosen glassware, crystal-cut ice, and a sober presentation where the view of Medellín plays the main backdrop.
Ingredients that tell Where we come from
The menu celebrates Colombia’s biodiversity. Highlands herbs, edible flowers, Pacific fruits, and Latin American spirits coexist without hierarchy. Mandarin and lulo bring brilliance; corozo and borojó, character; single-origin coffee and cacao, aromatic depth; cardamom and copoazú, identity.
Seasonality guides the variations and allows the bar to breathe at the rhythm of the market, ensuring freshness and traceability.
This local focus is not a trend—it is a commitment. Choosing nearby producers reduces footprint and enriches recipes with nuances impossible to replicate. When a cocktail includes a spirit infused with guava leaves or a passion fruit–panela shrub, it is not just a flavor victory: it is a way of saying “this is Medellín, this is Colombia.”
House signatures: cocktails designed for the view
For sunset hour, when the city bathes in gold, Cielo de Poblado emerges: a highball with botanical spirit, mandarin-lime cordial, jasmine soda, and a touch of cacao-bean salt. Light, fragrant, flawless with the terrace breeze.
Deeper and with a Pacific nod comes Pacífico Sour: agricole rum base, roasted pineapple reduction, cacao bitters, and pasteurized egg white; brilliant acidity rounded with drops of clarified coconut oil.
For herbal lovers, Botánica Andina blends gin infused with local garden herbs (lemon balm, purple basil), white vermouth, and an elderflower-uchuva syrup. Seductive, dry, and photo-ready with the skyline behind.
Night demands intensity, and Oro Negro delivers: butter-washed coffee bourbon, cacao liqueur, cardamom tincture, and a double Antioqueño espresso. A liquid dessert—without excess sugar—perfect after dinner.
When the weather is warm, Brisa Tropical refreshes with tequila, lulo-cilantro cordial, artisanal triple sec, and a soda top; a citrus-green twist that pairs beautifully with the catch of the day and crunchy starters.
Each signature complements the kitchen: citruses that enhance ceviches, toasted notes that embrace aged meats, floral bitters that cleanse the palate between spiced bites.
La Makha understands the experience as a woven fabric: view, music, service, food, and cocktails intertwine with ease.
Alcohol-free, full of character
Sophistication does not depend on alcohol content. The author mocktail section champions complexity through soft fermentations, cold brew teas, non-alcoholic bitters, wooden barrels for macerations, and clarifications using plant protein.
Bahía Sin Marea combines pineapple tepache with corozo shrub, mint infusion, and a natural kombucha top: acidic, fragrant, absolutely summery.
Atardecer Cero balances cacao-husk cold brew, blood-orange cordial, and a spray of flamed rosemary essence. Deep, dry, elegant.
For shared tables, pitchers of Andean Lemonade with clarified lulo, cucumber, and elderflower; or Light Corn Chicha reinterpreted with soft spices and gentle carbonation.
No childish drinks: adult flavors, defined textures, and presentation worthy of a skyline photo.
Coffee, tea & Infusions that extend the night
The specialty coffee program adds another dimension. Single-origin espressos, filtered methods, and coffee-based cocktails build a bridge between the dining table and the after.
A Coffee Old Fashioned with spiced panela syrup and cacao bitters is as clean as it is persistent; Coffee & Lime Tonic refreshes without overwhelming, ideal while the sky fills with lights.
Botanical infusions—lemon balm, lemongrass, rose petals, lavender—invite you to slow down without losing sensory pleasure. Prepared with precise time and temperature, they arrive in warm ceramics, with aromas that accompany conversation.
Ice, glassware & service: details that build excellence
The ice does not dilute—it converses. Crystal-clear blocks cut to measure, solid rocks, and dry crushed ice depending on the drink.
Fine glassware magnifies aromas and directs the liquid where it must flow.
The bar team masters technique, but also hospitality: recommending without imposing, listening to the guest’s craving, and tailoring profiles.
That sensitivity—together with the view and a musical rhythm that surrounds rather than invades—makes La Makha a place to return to.
Liquid sustainability: coherence from start to finish
Environmental commitment becomes concrete actions: repurposing peels into cordials, full-citrus usage, composting organic surplus, reducing single-use straws, water control, and prioritizing local botanicals.
More than a statement— a practice that can be tasted in the clean flavors and in the peace of drinking responsibly.
Three moments, one same rooftop
Golden Hour: vibrant cocktails, subtle bubbles, inevitable photos with Medellín at your feet.
Dinner: mid-structure pairings, floral bitters, toasted notes that converse with seasonal dishes.
After: light digestifs, cocktail-espressos, complex mocktails to savor the night without excess.
In each time frame, La Makha offers a different reading of the same landscape: the city changes—beautifully; the bar’s level does not.
Why La Makha leads mixology in El Poblado
Because it understands that the best rooftop is built in layers: a view that moves you, an ambiance that cares for you, gastronomy that surprises you, and drinks that elevate you.
Because its liquid menu translates Colombian biodiversity into contemporary experiences—with technique, beauty, and hospitality.
And because, in the end, every sip leaves a precise memory: Medellín, from up here, tastes better.
Reserve your table at La Makha and toast with the city at your feet.
Golden hour, dinner, or after—choose your moment and discover why every sip tastes like the sky.
Book now.
