The Gaucho restaurant group, now in its third decade, has introduced a cocktail selection that stands shoulder to shoulder with its renowned wine selection. This is no small feat, considering the list features around 60 expressions of Malbec, including the storied Catena Zapata Argentino from Argentina, whose terrifying label depicts Madame Phylloxera (a deathly personification of the plague that destroyed much of the grape’s root stock in France, but not Argentina), as well as selections from Chile, the USA and its French homeland.

These cocktails are designed to encapsulate the soul of Argentina – a country where the sizzling asado is more than just a meal; it’s a way of life. From cowboy-like gauchos to the sultry rhythms of the tango, this spirit flows through each meticulously crafted drink. The masterminds behind this collection, Mark Sansom – former content director of The World’s 50 Best Bars and Restaurants and now Gaucho’s marketing head – and bar operations expert Theo Konstantopoulos, spent nine months perfecting a flavour map that guides guests through each drink’s intensity and savouriness. To bring their vision to life, they equipped Gaucho’s 12 London locations with state-of-the-art tools, including hospital-grade centrifuges, dehydrators and homogenisers.

On a sun-soaked Friday afternoon, Brummell joined Konstantopoulos in the cool, cowhide-clad retreat of Gaucho, Sloane Avenue, to discover the stars of the show. The “wagyu martini”, a celebration of the harmony between bartender and chef, combines vodka infused with wagyu fat for a velvety, smoky depth with Renais – a grape-based gin created by Emma Watson and her brother, Alex. Enhanced with brightening bitters and finished with three fragrant drops of toasted lemon oil, this crystal-clear yet powerful aperitif is nothing short of a revelation.

Next, the “yerba maté jasmine fizz” takes centre stage. Served in a champagne flute rather than the traditional gourd, this cocktail spotlights Argentina’s beloved national tea, maté, alongside sparkling wine from the Andes, gin and a jasmine liqueur crafted by Monica Berg of Tayer + Elementary fame. It took Konstantopoulos months to balance the natural bitterness of the maté, but the result is a refined, uplifting sip that’s well worth the effort.

Finally, “the alfajores” cocktail dares to reimagine Argentina’s traditional dulce de leche-filled confections – a bold move, given the iconic status of these cakes among aficionados. Konstantopoulos artfully blends vibrant young cognac and lightly peated Scotch with a clarified milk punch infused with shortbread, cocoa nibs, triple-cooked coconut and a fragrant dessert wine from Mendoza. The result is a decadent creation that is more than worthy of replacing dessert.

Sansom is unwavering in his confidence in the new lineup. ‘After sampling the world’s top cocktails at 50 Best Bars, I’m convinced these are the finest any restaurant group in the UK has to offer.’

gauchorestaurants.com