El Pato

Gin, dry vermouth, sweet vermouth, Campari, Cointreau and a dash of Kirsch, shaken and served over ice in a small barrel glass, with an orange wheel garnish.

This is known as Pichín’s signature cocktail and is named after the Argentine national sport.

Clarito

Tanqueray 10 Gin and dry vermouth stirred and served straight up in a sugar-rimmed coupe with a lemon twist.

Pichín made this drink for a guest that asked for ‘a man’s drink that is slightly sweet’. Originally created as a one-off, the Clarito is now celebrated around the world every September.

Antesala del Infierno

Gin, Kirsch, dry vermouth, Grand Marnier and maraschino liqueur are stirred with ice then strained into a small martini glass. A dash of Campari is added before a rum-soaked flaming twist of lemon is floated on the drink, creating the ‘last chamber of hell’.

The drink’s theatrical name originated from the Pichín Bar, which was located at the corner of Maipú and Corrientes, in the theatre district of Buenos Aires.

Galante

Rum blanco, dry vermouth, cherry brandy and Kirsch, shaken and served straight up in a coupe. Named after Pichín who was known as ‘El Barman Galante’.