In Santiago, the contemporary bar scene has chosen to move as a chorus rather than a collection of soloists. “We need real support to show the world what is happening in this city,” says Camilo Solano, one of the driving forces behind Safari Cocktail through his bar El Sindicato.
What began with seven venues has grown to ten, an effort to give shape to an already vibrant momentum: building alliances, sharing expertise and crafting a shared narrative for the Chilean capital’s bar community. Owners, bartenders and regulars alike are now part of a network designed to solidify the sector’s maturity and lay the groundwork for expansion beyond the city.
Artemisa and Professional Training
Within that framework stands Artemisa, the natural evolution of Bar Academy, founded in 2002 as the first institution in Chile devoted exclusively to professional bartender training. Under the direction of Nadin Elias and Ricardo Guerrero, the concept weaves together coffee and cocktails from morning into late evening, allowing the kitchen, the coffee program and the bar to speak the same language. An Espresso Martini tracked by a wall-mounted counter encapsulates a technical philosophy rooted in precision and consistency — values that mirror the collective ethos behind Safari Cocktail.
Safari Cocktail and Chilean Pisco from Bar La Providencia
If Artemisa is defined by structure, Bar La Providencia is anchored in identity. Paula Nazal and Daniel Hernández have built a temple to Chilean pisco, placing the national spirit at the center of their author-driven mixology. More than eighty labels, organized by valley, aging and style, form a sensory cartography of the country. Pisco becomes the narrative thread of the menu, from a Pichuncho accented with local bitters to reworked international standards. A nostalgic aesthetic and the playful inclusion of tiny dinosaurs in the drinks add a generational wink, blending memory with a contemporary point of view.
Rum Culture at La Ronería
That same commitment to category-driven storytelling shapes La Ronería, co- founded by Francisco Moore. The first bar in Santiago dedicated to rum, it opened against a tide of skepticism in a market where the spirit had long been overlooked. Leather seating, wood finishes and backlit bottles create an intimate setting, where Moore’s presence on the floor strengthens the bond with guests. Nearly one hundred expressions and a menu that shifts every six months have helped guide drinkers toward a more informed appreciation of rum. Here again, the collective’s mission comes into focus: elevating standards and fostering knowledge.
Safari Cocktail and Enigma’s Drinks Inspired by Chilean Myths
Narrative takes a different form at Enigma. Miguel Ferrada has conceived a steampunk- tinged speakeasy where mystery and scholarship drive the experience. Each cocktail draws on Chilean and international myths — including Colo Colo, the Mapuche creature said to be half serpent, half rooster. In a city where the hidden-bar model is still evolving, Enigma demonstrates how folklore and local produce can coexist in a single glass.
511 The Hemingway Room Between Cocktails, Caribbean Atmosphere and Safari Cocktail
Literature provides the guiding thread at 511 The Hemingway Room, the project of Alejandro Rojas and Mauricio Hormázabal. The name references the room at the Hotel Ambos Mundos in Havana where Ernest Hemingway stayed during the 1930s. Photographs, objects and subtle Caribbean accents shape a welcoming interior, while an extensive selection of cocktails and beers is complemented by a menu designed for sharing. The underlying premise — that to understand a city one must spend time in its bars — aligns seamlessly with the writer’s oft-cited credo and with the broader cultural ambitions of Safari Cocktail.
The Spirit of Safari Cocktail at Club Siete
If some members of the collective look to heritage and others to storytelling, Club Siete shifts the focus to nocturnal energy. Located on the fourth floor of the W Santiago, in the former Whisky Blue space, the venue is led by Rodrigo Otaiza and takes its name from a number he associates with the pursuit of perfection. Drinks such as Lucky 7, So Filthy, Green Light and Pomelo Spritz reflect a style of mixology designed to accompany music and celebration, set against neon light, velvet textures and gilded accents.
Siam Thai and the Fusion of Asian and Chilean Flavors
In Barrio Italia, Siam Thai offers yet another register. Carla Martínez and Beatriz Solari have transformed what began as a modest Thai kitchen into a multifaceted destination housed in a former theater. The fusion of Asian flavors with Chilean ingredients finds a parallel in a cocktail program that balances technique with experimentation. Here, as elsewhere within Safari Cocktail, food and drink operate in dialogue. It is through this plurality of voices that Santiago continues to define — with increasing clarity — its own liquid identity.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Emanuel Florentin x Coqtail – all rights reserved, courtesy Safari Cocktail
