From January 14 to 28, Coqtail – for fine drinkers moves through a selection of the best-known bars in Latin America, with a route that spans Central and South America. Each stop doubles as a presentation of Issue 7 of the print magazine and a dedicated cocktail program created for the occasion, conceived as a direct encounter with local bar communities.
A January Run Across Five Countries
Coqtail – for fine drinkers opens 2026 with an ambitious new chapter of its world tour. Over two weeks, it travels across Panama, Costa Rica, Peru, Chile and Brazil, meeting bartenders and hospitality professionals behind a series of distinctive counters. It is also a way to bring the magazine to places where it is already available through newsstands and specialist bookstores, anchoring the print launch in real rooms, real service, real conversations.
Each night is built with the hosting teams, pairing cocktails by Cesar Araujo—Bar Manager at Bob the Other Side in Milan—with drinks developed together with the resident bars. The point is exchange: a practical, day-to-day dialogue on how bars operate, how menus take shape and how ideas translate into service.
At the centre of the tour sits Issue 7, devoted to the theme of “NO”—a word treated as discipline and choice, a tool for defining identity through what is left out. The tour follows the same logic: rather than a single standalone event, Coqtail creates five occasions designed for tangible, in-person conversation with venues where forward-looking mixology is part of their core identity.
Panama City: Umi Restaurante Bar Izakaya
The first stop lands in Panama City. On January 14, from 8:00 pm, Umi Restaurante Bar Izakaya hosts the presentation of Issue 7, with Cesar Araujo behind the bar together with the house team. Umi is located in Obarrio, the financial district, inside Plaza 54 on Avenida Samuel Lewis, and appears in the Latin America’s 50 Best Restaurants 2025 list at No. 72. The venue is a contemporary izakaya, pairing chef Kamel Abi Hassan’s Japanese kitchen with cocktails by bar manager Mauricio Pardo, in a setting that balances relaxed ease with refinement—an alignment that fits naturally with Coqtail’s narrative.
Coqtail World Tour in San José: Otro Bar
The second stop brings the magazine to San José, Costa Rica. On January 16, from 8:00 pm, the event takes place in Barrio Aranjuez at Otro Bar. Created by Manuel and Fernando Crespo together with Lissa Barquero, the venue occupies the second floor of Buenos Aires Bar and works through a format that ties cocktails to a curated music selection. For the night, classics and signatures—served at the bar led by Barquero—move in tandem with the guest shift featuring the bar manager from Bob the Other Side. Chef Jose Cordero from Isolina, part of the Otro Bar group, serves a pairing developed specifically for the evening.
Lima: Sastrería Martínez
In Lima, Coqtail steps into one of the most recognisable addresses on the Latin American circuit. On January 21, from 8:00 pm, Sastrería Martínez—ranked No. 33 in The World’s 50 Best Bars 2025—opens its secret bar in Miraflores for the third event of the tour. The host is Diego Macedo, Partner and Bar Manager, welcoming the “Milanese” guests into a space hidden behind a working tailor shop. Behind the counter, the focus sits on twists on classics driven by Peruvian ingredients—pisco foremost—alongside spices, local fruits and infusion techniques.
Santiago: El Sindicato
For the fourth date, the tour moves to Santiago, in the Providencia area, at El Sindicato, located at Mallinkrodt 170 near Barrio Bellavista. After a period of travelling formats, the bar has returned to a stable home with a renewed group of partners: founder Camilo Solano alongside Paula Troncoso and Valentín Fuentes. On January 26, from 8:00 pm, they host Coqtail – for fine drinkers and the drinks developed for the night by Cesar Araujo.
São Paulo: Tan Tan, the Last Stop of the World Tour
The tour closes in São Paulo. On January 28, from 8:00 pm, the Issue 7 presentation arrives in Pinheiros at Tan Tan, ranked No. 24 in The World’s 50 Best Bars 2025. The night unfolds inside a project that merges cocktail bar and restaurant, shaped by a strong Asian influence interpreted through a Brazilian lens. Cocktails made by head bartender Caio Carvalhaes together with Cesar Araujo pair the launch of the new issue—one last toast, and the end of this Central and South American run.
