There is a point in life where cheap beer and drinking in the streets no longer satisfies you, and you find much more comfort in a chilled atmosphere with a nice cocktail. Or even better, an impeccable cocktail. A refreshing gin and tonic or exotic mojito can make a difference in a night of drinking, and of course, in times of crisis we don’t want to break the bank. Behind the Gran Vía what you find you find is a place where things happen, and people make drinks as God intended: Santamaría, the cocktail bar next door. The cocktail is something that is taken very seriously and if you scrimp on the products you use, or leave them out completely, that can land you in troubled waters. According to them the ice is 70% of a cocktail, so they use a special machine that produces Hoshizaki ice at -20 degrees C.
Meet Adam Varga, a Hungarian bartender whose resume is supported by his experience as a Bacardi ambassador. Go to Santamaria and watch him seamlessly whip up classic and contemporary cocktails like Gimlett, Gin fizz, Dry Martini or Cosmopolitan, or fresh fruit delights such as the Hemingway Daiquiri or Apple Martini, Mojitos or gin and cucumber. Usually, the food tends to lack in cocktail bars and it is all too common to see the typical image of dishes with peanuts and nuts trying to fill a hungry stomach. Here they are die-hard fans of the kitchen and they have realized that drinking leads to eating. And vice versa. Having partnered with Mui bar on the same street, they satisfy the cravings of customers with dishes like Torreznos with egg, breaded eggplant, Gildas, Squid or the Premium Burger Mui whose meat comes from the same supplier Berasategui. Musically they also set the bar high. Thursday to Saturday they feature DJs Nacho Larache and Bela Nuit on the wheels of steel playing retro soul and down tempo house exclusively on vinyl. Nightlife in places like Santamaría is and can be economical, delicious and elegant. Nothing is better than when drinking with class and taste.
Santamaría, La Coctelería De Al Lado.
Hours: Wednesday to Saturday from 19:00 to 3:30
Price: 8-10 USD.
Text: Paula Cell
Photos: Marcos Ortiz
Translation: Brett Piron