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High-altitude Cocktails

Macarena García

The bar at Tierra Atacama takes the best of these indigenous herbs and turns them into delicious cocktails for their guests.  The creation of these drinks was no easy task.  The bar team submerged themselves into studying these native plants, consulting with a local herb specialist and researching through books and other publications to learn about the properties of each herb.

After a lot of work investigating and experimenting, they chose these three plants to highlight in their creative cocktails, which not only innovated the bar menu, but also reflect the identity of the Atacama Desert and its people.

Rica-rica, which grows in abundance in the ravines of the desert, has a minty, refreshing flavor, which pairs well with seasonal fruits and crushed ice, ideal as an aperitif or to accompany an afternoon snack by the pool.

Another preparation features pingo-pingo – an herb which grows between 3100 and 4400 meters above sea level – where its dried stems are used to make a simple syrup.  Mixed with rum, lemon and bitters, this cocktail balances sweetness and acidity, making it the perfect pre-dinner aperitif.

The menu at Tierra Atacama also offers a cocktail using copa-copa, a bush that grows in the high altiplanic plains.  In addition to its medicinal properties, this plant is known among the indigenous communities for stimulating dream-like experiences.  At the bar, it is prepared with tequila, absinthe, and orange juice, ideal for enjoying after a meal and right before going to bed.