Lucila Calichio is the Bar Manager of Tres Monos in Buenos Aires. She makes us two cocktails, one with Vodka and Green Tea infusion and the second with Mezcal and Black Ancho Reyes.
Lucila introduce yourself
My name is Lucila Calichio, and I’ve been working in the industry for six years, since I was eighteen. I’m from a neighbourhood that’s two hours away from the centre of Buenos Aires. At the beginning I used to work there for an events company as a waitress and sometimes as a “bartender”, as you can imagine, I wasn’t creating mind blowing cocktails and using super cool technics, but I always liked service and hospitality, so I found out that bartending was a way of combine all the things I love. I took some courses for a while and started working at a professional bar in the city a few months later. Then I met some nice colleagues who led my way into the industry, where I kept looking for a space to grow and improve as a professional. That’s where I got to Tres Monos, where I stayed and learned lots of things, met and worked with people that I admire and had the chance of building my career. I always liked knowing a bit of everything. I didn’t just learn how to make drinks; I’ve been through all the roles of the operation of the bar, so I never got bored!
The classic you want to show us
Apple Martini
15ml of Tres Monos Gin
15ml of Cocchi Americano Vermouth
20ml of Jerez Crotta Liqueur
30ml of Carpano Bianco Vermouth
7.5ml of Green Apple Juice
7.5ml of Cordial de Suico and Mate
The bar you dream of
If I have to think about the bar I dream of, I would say that it would be a place with a great, nice and trained team, where hospitality’s first. But I dream more about a space that might or might not be a bar, but it helps the community. Being creative and giving tools to everyone interested in this industry. The people would be the first asset. That’s how you make a difference, with the people you work with or share any type of knowledge or experience.
What do you do in your time off
When I have some time off, I use it to be at home with my cats, cleaning up, and watching movies. Sometimes I go visit my family or I go out with friends. Normally, I don’t have much time off, but I enjoy putting time into my job.
The spirit you like the most
I like whisky to work with in cocktails. It gives a strong, different flavour wherever you use it, and you can play with its different variations, also classic whisky cocktails are fucking delicious.
What makes a good cocktail
I think a cocktail is ok when it’s balanced and when the recommendation is right for what you like. The rest is about the experience you get in the bar. You can have a perfect Negroni at a perfect bar, but if you’re not having a good time or they’re rude to you, it can be the worst drink ever, and most importantly, you won’t come back.
What ingredient do you enjoy using in a cocktail
All these years we’ve been using Argentine and Latin American ingredients like herbs, fruits and spices, so there’s always more to experiment with. The funniest part is to find the best technique to use for each botanical.
The signature cocktail you want to show us
Chimi Hendrix
30ml of Tres Monos Whisky
5ml of Blended Peated Malt
17ml of Organic Honey
17gr of Pineapple
5.5ml od Chimichurri
5.5ml of Filtered Water
0.2gr of Tartaric Acid
03gr of Agar Agar
0.3ml of Citric Solution
75ml of Britvic Ginger
Where do you think we need to go to interview another bartender
First in Buenos Aires, go to visit Juan Cruz Oviedo at 878 Bar. Or Pablo Piñata from Mixtape Listening Bar. In Mexico City, go to see Cinthia Mina from Kaito del Valle. In Medellin, Arley Oviedo in Kombini