Pairing isn’t just a wine thing, even though most people default to thinking about it that way. At a rooftop like Etro, where signature cocktails carry as much weight as the kitchen, thinking of your order as a full pairing changes the whole experience. This guide focuses on the logic behind those combinations: what flavor principles make a cocktail and a dish reinforce each other instead of competing.
The four basic pairing principles at Etro
Before getting into specific combinations, it’s worth understanding the logic the bar uses when thinking about the house’s creative mixology:
- Acid with acid: a citrusy cocktail works best with a dish that also has an acidic component, like a ceviche, because both flavors reinforce each other instead of canceling one another out.
- Smoke with fat: mezcal-based cocktails, like the Niebla, pair better with fatty preparations like pork, since the smoke cuts through the richness without losing intensity.
- Sweet with spicy: a cocktail with sweet notes, like the Revelación Rubí, balances well against a dish with a spicy edge, like the chipotle aioli on the Corn Tentacles.
- Bitter with rich: Campari or Aperol-based cocktails act as a contrast against rich, fatty dishes, cleansing the palate between bites.
Pairing to start: small plates
Etro’s small plates are built to open the appetite, and the ideal pairing follows that same logic: fresh cocktails, light on perceived alcohol, that don’t overwhelm the palate before what’s coming.
- Tuna Tartar ($45,000 COP) with Silencio ($38,000 COP): the coconut and thyme vodka in the Silencio matches the sweetness of the mango and coconut in the tartar without competing for attention.
- Fish Ceviche ($65,000 COP) with Sabroso ($45,000 COP): the acidity of the ceviche in leche de tigre finds, in the Sabroso’s red wine reduction and berries, a fruity contrast that works better than expected.
- Sweet Potato and Pork Rib Croquettes ($49,000 COP) with an Aperol Spritz ($48,000 COP): Aperol’s citrusy bitterness cuts through the fried croquette’s richness without dulling the uchuva pepper sauce.
Pairing for the center of the table: medium plates
This is where mezcal starts to play a bigger role, especially if the order includes pork or fuller-bodied meats.
- Pork Belly Bao ($55,000 COP) with Niebla ($60,000 COP): this is probably the most recommended pairing on the entire menu. The bao’s dark beer and coffee glaze finds a natural partner in the Niebla’s smoky mezcal.
- Beef Tostada ($68,000 COP) with Old Fashioned ($50,000 COP): the beef tartar and smoked bell pepper emulsion in the tostada call for a full-bodied cocktail, and the Old Fashioned’s bourbon delivers without overpowering the dish.
- Crab Rice ($95,000 COP) with Boulevardier ($56,000 COP): the coconut and annatto creaminess in this rice balances against the Campari’s bitterness in the Boulevardier.
Pairing for large plates: when wine enters the picture
For heartier dishes, wine can be just as valid an option as a cocktail, especially if dinner runs long.
- Grilled Rib Eye ($275,000 COP) with a full-bodied red like the Marqués de Riscal Reserva ($538,000 COP) or, among cocktails, a Boulevardier: both have the structure needed to accompany a premium cut without disappearing next to it.
- Catch of the Day ($112,900 COP) with a white like the Martín Codax ($402,000 COP), a Spanish Albariño that lifts up the fresh fish from Bahía Solano without overwhelming it.
- Pork Ribs ($95,000 COP) with a Niebla, or, if wine is preferred, a young red like the Doña Dominga Carmenere ($180,000 COP).
Pairing for vegetarian options
Vegetarian pairing often gets treated as an afterthought, but at Etro it has its own logic. You can check the full breakdown in the menu’s vegetarian options, and here’s the main recommendation:
- Roasted Cauliflower ($43,000 COP) with Silencio ($38,000 COP): the brown butter and citrus touch of the squash purée find, in this light cocktail, a companion that doesn’t compete with the dish’s herbal notes.
- If you prefer wine, a fresh white like the Doña Dominga Chardonnay ($180,000 COP) does the same job, highlighting the vegetable notes without imposing itself.
How to build a full pairing sequence
For a two or three hour dinner, the recommended sequence follows a logical order: start with something citrusy and light (Silencio or Aperol Spritz) alongside an acidic small plate like the ceviche, move toward something smokier or fuller-bodied (Niebla or Old Fashioned) with the medium plates, and close with wine or a more intense cocktail alongside the large plate. Desserts, priced around $35,000 COP, pair well with a digestif like Licor 43 or Amaretto Disaronno, which add sweetness without competing with the dessert itself.
Common mistakes when pairing at a rooftop
The most frequent mistake is ordering the strongest cocktail on the menu (like the Niebla) alongside a very acidic or citrusy dish, like the ceviche, where the mezcal’s smoke ends up muting the dish’s freshness instead of complementing it. Another common mistake is saving wine for the end of dinner, when it actually works better introduced from the medium plates onward, especially if the group plans to share a large plate later.
Pairing for large groups: coordinating different tastes
When the table has six people or more, it’s rare for everyone to want the same thing, and that’s fine: Etro’s sharing-plates format is built precisely so different pairings can coexist at the same table. A strategy that works well is ordering two or three different cocktails that cover different profiles (one citrusy, one smoky, one fruity) and letting each person rotate between them depending on which dish they’re trying at the moment, rather than everyone sticking to one drink all night.
Frequently asked questions
Should I commit to a full pairing, or can I mix cocktails and wine in the same dinner?
You can combine both without any issue. In fact, alternating between cocktail and wine depending on the dish usually gives better results than sticking to one drink the whole night.
Which cocktail do you recommend if I don’t know where to start?
The Silencio is the most versatile option, since it pairs well with most small plates and doesn’t compete with more intense flavors.
Does the pairing change if the group orders several dishes at once?
Yes. When several sharing plates are ordered at once, the most practical approach is choosing a mid-range cocktail, like the Sabroso or the Boulevardier, that holds up reasonably well against different flavors on the table.
Do you have pairing recommendations for people who don’t drink alcohol?
Yes, the bar can prepare alcohol-free versions of several cocktails, adjusting the pairing to the dish in the same way.
Thinking of your order as a pairing, rather than a list of dishes and drinks picked separately, is what turns a good dinner into a genuinely memorable one on the 16th floor.
Book your table at Etro Rooftop and build your own pairing sequence for the night.
