Cocktail stories: Negroni del Fin del Mundo
Tres Monos in Buenos Aires offers a particularly Argentine take on the classic Negroni serve.
*This feature was originally published in the April 2026 issue of The Spirits Business magazine.
South America is quickly becoming the world’s most exciting cocktail region, and a lot of that is down to bars like Buenos Aires’ Tres Monos. A part of the buzzy city since 2019, the bar has become known for its thoughtful twists on classic cocktails with unmistakably Argentine inflections.
The bar’s most recent menu is inspired by the nation’s most popular cocktails, but looked at through the Tres Monos lens.
The Negroni del Fin del Mundo takes inspiration from a global favourite, as well as a lesser-known Argentine one: the Ferroviario. The latter – which combines Fernet, vermouth, and soda water, somewhat akin to an Americano – is a classic, traditionally associated with the nation’s working class, according to bar co-owner Sebastián Atienza.
“The Ferroviario is one of the most popular drinks in our country, so it felt like a very natural starting point for the menu,” he says.
As in most countries, the Negroni is one of the most-ordered cocktails in Argentina, so both locals and tourists alike have an idea of what to expect.
Most of the ingredients used come from Argentine Patagonia, explains Atienza. The Licor del Sur is made in the bar’s laboratory from currants, Corinthian raisins, and elderflower, all of which are sourced from the south of the country. There is no specific recipe as botanicals vary from batch to batch. Meanwhile, the peony wine is another local creation, made using flowers harvested in Patagonia.
The drink’s name is another nod to Patagonia, which Argentines describe as Fin del Mundo. The phrase literally means the end of the world, referencing how the area lies at the very edge of the map. While it may be geographically remote, we have a suspicion the flavours are on their way to being appreciated worldwide, thanks to the popularity and success of Tres Monos.
For those hoping to replicate this cocktail outside of Patagonia, Atienza doesn’t believe there are direct substitutions for the Licor del Sur and the peony wine. Bartenders could instead draw from this idea of expressing a sense of place through local ingredients, working with a local wine and liqueur to create their own regional representation.
Negroni del Fin del Mundo
Ingredients
15ml Tres Monos Gin
10ml White vermouth
15ml Dry vermouth
2.5ml Fernet
10ml Tres Monos Licor del Sur
7.5ml Peony wine
Ice
Method: Add all ingredients to a mixing glass with ice and stir until well-chilled. Strain into a rocks-style glass with ice. Garnish with a spray of orange-peel perfume and a sprig of gypsophila.
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