Drinks Menu

These menus are usually available, but sometimes there are also new items of the day.

Negronis Menu

NEGRIRULO
Gin Forster Dry, House Campari, Punkut Coffee & Chocolate Vermouth, Orange 8

HERBAL NEGRONI
Gin Forster Dry, House Campari, Punkut Lemongrass & Coa Vermouth, Grapefruit 8

BOULEVARDIER
Killa Bolivian bourbon macerated in Chiquitano oak. House Campari, Punkut Coffee & Chocolate Vermouth . Orange, 8

CHOCOLATE NEGRONI
Gin Forster Dry. House Campari, Punkut Coffee & Chocolate Vermouth, House Coffee Liqeur, Citrus Bitter, 9

SINGRONI
Singani. House Campari. Punkut Herbal Dry Vermouth. Lemon, 8

NEGRONI BIANCO
Gin Forster Dry. House Clear Campari, Punkut Herbal Dry Vermouth. Orange, Lemon Bitter. 9

Signature Cocktails

OUR OWN VERMOUTH “PUNKUT”
Punkut vermouth – Options of: Coffee & Cacao profile, Coa & Lemongrass profile, Herbs Dry Profile -, Tonic Water, Orange Slice. 5

GINGER CHUFLAY
House Special Ginger Liqueur, Singani, Fresh Lime Juice and Ginger Ale. 5

CAMPARI SHAKERATO
campari & orange bitters 5

CANELINCHI
Singani marinated in: dehydrated peach, chancaca (sweet sauce made of raw unrefined sugar from sugarcane), herbs and cinnamon, Fresh Lime Juice, Ginger Ale and quina-quina bitter. 7

MARTINIC THE PORNSTAR
Our Special Maracuyá Vermouth, Forster Dry Gin, Coa Oil. 7

HOUSE GIN & TONIC
Forster Dry Gin, a dash of our home distilled absinthe. citrus and Tonic Water. 10

COFFEE MARTINI
Moka from a Bolivian specialty coffee blend, House Coffee Liqueur, Forster Dry Gin, Citrus. 7

ULUPICO
Singani macerated in red fruits (strawberries, blueberries, raspberries, blackberries), Fresh Ginger Sirope, Lime Juice. 8

DEAD IN PUNKU
Punku’s Absinthe, Altosama Brut Sparkling Wine, Coa Oil 8

PUNKU’S SAZERAC
Punku’s Absinthe, Killa Bolivian bourbon macerated in Chiquitano oak, Racacha’s Singani, Brown Sugar, 8

DR. MANHATTAN
Killa Bolivian bourbon macerated in Chiquitano oak . Punkut Vermouth, Cane Honey, WiraWira Bitter. 7

NON-ALCOHOLIC

SHIRLEY TEMPLE
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EXCHOTICO
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CHAMPA TRAGO
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ISPISHAL
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We develop a kind of passion/obsession for trying new things, such as: bitters, macerated liqueurs, distilled beverages and anything else that comes to mind.

Macerated:

We are constantly trying out new recipes, from which our: Vermouths, Campari, Special Ginger, Special Racacha, etc. came out.

Distillates:

Some well planned, others by pure luck, we achieved: An excellent absinthe, a very special citrus distillate, a mixed distillate with an explosion of flavors, from coffee to anise, and more.

Bitters and Tinctures:

Looking for the intensity of the flavors and aromas that fascinate us, we came across several delicacies: A WiraWira bitter, a QuinaQuina tincture with an incredible aroma, an intense tincture that we called AC3 (if you need a boost, ask for it at the bar) and much more.

Other Processes:

Yes, we are constantly trying out new processes, ideas, experimenting, proposing, etc. Basically, seeing what else to add to the Punku experience.