[image]
[title]Inés de los Santos has not only carved out a space for herself in a male-dominated industry but also paved the way for countless women interested in pursuing a career in mixology. With talent, tenacity, and boundless passion, Inés has reached the pinnacle of the local cocktail scene. Her influence is evident at Cochinchina—ranked 22nd in The World's 50 Best Bars—Kōnā Corner, a Michelin-recommended cocktail omakase restaurant co-created with Narda Lepes, and Costa7070, the trendy new spot led by chef Pedro Bargero.
As if that weren’t enough, she recently launched her own vermouth and expanded her creativity beyond Argentina with a restaurant opening in São Paulo, Brazil. We spoke with "the boss" of Argentine mixology about her beginnings, her present, and what’s next in her career.
You started bartending when it wasn’t a cool or popular job, especially not for women. Why did you choose this profession, Inés?
Initially, I wanted to be a chef and began studying culinary arts. It was a very tough environment; kitchens were not what they are today, and the profession wasn’t cool either. It was quite militaristic, and I realized that the kitchen wasn’t my place. So, I started working in the dining room and studying service and protocol. One of the courses was mixology, taught by Julio Celso Rey, a bartender from Argentina’s golden era. He introduced me to mixology, and I was fascinated. From that point on, I knew I wanted to pursue this profession.
"Julio Celso Rey taught me mixology, and I was captivated by that world"
Did you feel you had to prove yourself more because you’re a woman?
Yes, absolutely. I have countless stories and bad experiences: working ten times harder than men for the same pay, convincing clients that I could make a good caipirinha, or being treated as the bartenders' secretary because clients didn’t want me making their drinks. My male colleagues also questioned why they should work with a woman if I wasn’t going to stock the fridge.
"I always understood that men dominated the world, and I had to carve out my space."
You’ve just launched a vermouth. How was that experience?
It's called Cantieri Navali, developed with Casa Pirque. I’ve always wanted to create a vermouth, particularly in the classic Italian Torino style, perfect for cocktails. There’s a trend of wine-forward vermouths that taste more like flavored wines, but I prefer something more traditional. The experience was fantastic. Felipe Menéndez from Casa Pirque and I gathered in Valle Azul with a suitcase full of vermouths from around the world. After a blind tasting, we decided to create two styles: one inspired by the Patagonian steppe, with desert ingredients like jarilla, thyme, lemon, and apple; the other inspired by the mountainous region of Bariloche, featuring cranberry, juniper, and raspberry leaves.
You may also be interested in: Where to drink vermouth in Buenos Aires
How do you design the cocktail menu for each bar?
Everything revolves around a concept. Each bar needs a distinct essence, a unique voice, colors, and cuisine. All these elements shape the profile of the drinks we create, always keeping in mind what people want to drink.
What’s the signature of Inés de los Santos in mixology?
I aim to create cocktails with distinct character, color, and flavor, allowing people to choose based on their mood. There’s no “perfect cocktail”; it depends on the time, the occasion, and who you're with.
"I strive to make cocktails with a defined character, color, and flavor"
What's next for you? Any new openings or launches?
We recently opened KOTCHI in São Paulo in collaboration with Makoto. It’s a cocktail bar with Japanese cuisine, located in Jardim Paulista—super fun!
You may also be interested in: The best bars in Buenos Aires
What’s the next big trend in mixology?
It’s all about context and mood. Personally, I enjoy classic cocktails like Dry Martinis, Negronis, Old Fashioneds, and Manhattans.
What’s your go-to "BBB" cocktail—good, beautiful, and affordable?
Gin and tonic!