A pop-art inspired photography series of classic Argentine spirits, with a twist!

When I arrived to Argentina — and after so many nights in dark milongas — I started to notice strange alcohols in wonderful bottle designs. At that time considered “old timey” and out of fashion, you would see these bottles in dusty bars or back shelves. 

I decided to bring them to the light in a fresh and colorful manner.


Each composition graphically represents the different ingredients and flavor notes. The elements of science and precision hint to their birth in apothecary. We get a glimpse into the specific recipes that make each drink unique and timeless. A cultural cullinary expression of Argentina’s lineage and history.

HESPERIDINA: herbal orange aperitif, created in 1864
black sugar - thyme - fresh orange - smoked orange rind - caster sugar - cinnamon - cardamom - bitters

AMARGO OBRERO: made from herbs and considered the most national Argentina spirit, created in 1887
grapefruit - pink peppercorn - grape - lemon - caster sugar - himalayan salt - brown sugar - black sugar - lemons verbena - clove - bitters

GINEBRA: unmalted barley alcohol, originally Dutch with Argentina as the highest consumer per capita in the world
egg white - honey - bee pollen - basil - cucumber - ginger - lemon

CYNAR: artichoke and herd-based aperitif, originally Italian and created in 1952
artichoke - vanilla - white sugar - grapefruit - lavender - stevia - persimmon

CINZANO: sweet vermouth, originally Italian and created in 1757
sparkling water - caster sugar - mint - hot peppers - lemon - pomegranate - mandarin - maraschino cherry

Concept + Creative Direction + Food/Prop Styling: Anna Keville Joyce

Photography: Magalí Polverino