Are you a cocktail lover with the lust to explore different bars? Perhaps you’ve been going to places that make you choke every time you sip your drink? Or maybe you are sick of Malbec, Fernet or Quilmes and want to broaden your alcoholic horizons?

Making a good cocktail is nothing short of alchemy: it’s about turning raw ingredients into divine nectars that will sweep our senses and turn an alcoholic event into a fantastically pleasant one, with a touch of glamour. Here are five places which are sure to bring you the ultimate cocktail experience.

Gran Bar Danzon, Libertad 1161. Open Monday to Friday from 7pm, Saturdays and bank holidays from 8pm.

This is an established bar that has it all: it combines divine award-winning cocktails with deliciously tasty food, a great atmosphere and an impeccable service. Tucked away on the first floor of a building in busy Retiro, you would be forgiven for walking past without noticing it.

The long, orange-lit bar is inviting while the relaxing lounge is separated from the dining area. If you’re a smoker, make your way there before the end of the year, when the glass walled smoking section will close. Their cocktail Santiago Goes to Chicago won this year’s Bacardi Legacy Cocktail but their list also features 16 other beverages which were invented by their established team of experienced barmen. The selection of martinis is wide, with classics like cosmopolitan and apple martini, but also six variations of the mojito and also variants of daiquiri, negroni cocktails and sour beverages. Their wine list comes in an iPad (in the restaurant area) and make sure to tuck into some of the beautiful food – it’s to die for!

Cocktail Price Range: $33 to $45

Tip for the reader: Patan Vidal plays live jazz between 7pm and 9.30pm on Wednesdays and Thursdays Fridays and Saturdays DJ Pablo Bettencourt shakes up the atmosphere.

878 Bar, Thames 878. Open every day from 8pm.

878 has an intimate, yet elegant feel to it. Brick walls combine with leather sofas, wooden seats, candlelit tables and a bar which features inbuilt strips of light. Yes, this place is all about the detail. 878 is another adopter of the iPad carte du vin, but it’s the cocktail menu (and its variety of quality whiskeys, possibly the biggest in Buenos Aires) that impresses the most. The choice is infinite, from the common mojito to more intricate combinations. Their most popular beverage is Refresco N˚1, a sweet and sour fruity drink made of sake, lime, passion fruit and herbs. It originally came from the famous Gaucho Grill restaurant in London and it’s smooth and easy to drink. If you’re looking for something a bit more exotic, Cherry El Spicy is a sexy drink that gets your whole palate dancing with pleasure.

Food here is good value for money and some waiters speak English. The clientele is pretty wide-ranging as people from 25 to 80, Argentines and expats, mix together. There’s also a secret bar, hidden at the end of the long black corridor where the toilets are, which is perfect for office Christmas parties or more intimate rendez-vous.

Cocktail price range: $35 to $80.

Tip for the reader: 878 is more popular on Fridays and Saturdays, but these are not necessarily the best nights. Wednesdays and Thursdays bring a more chilled out crowd and your wait to be served won’t be as long.

Olsen, Gorriti 5870. Open Tuesday to Saturday from 12pm and Sunday from 10.30am.

This is the perfect cocktail bar for the summer because of the long outdoor courtyard featuring cascading wall plants and an open plan indoors. Olsen has a young, relaxed and stylish vibe to it. A polar bear sculpture made by artist Cynthia Cohen hanging from one of the walls gives a hint to what this bar specialises in: Scandinavian food and vodkas. Although they also serve other types of alcohol, their vodka selection is the biggest in Buenos Aires and accounts for around 60 different brands.

Their most popular drink, the mint cocktail, blends mint, passion fruit and Absolut vodka. It’s like a Slush Puppie but dangerously lush, as you can’t feel the (high intake of) alcohol and it is set to ease the heat. Another good bet is the Pink Flamingo, made of Absolut Ruby Red, grapefruit, cucumber and Cointreau. Contrary to all the others in this top 5, at Olsen they do not serve off the menu drinks. However, for those not accustomed to vodka cocktails, they have a combination of five canapés and five vodka cocktail shots (the 5+5) which is sort of a taster’s option.

Cocktail price range: $35 to $110.

Tip for the reader: Go early or book ahead (4776-7677) as it can get pretty crowded on weekends. Their Sunday brunch is a heavenly cure for hangovers ($30 to $90).

Casa Cruz, Uriarte 1658. Open Monday to Saturday from 8.30pm.

Thick majestic golden doors open up to find leopard printed carpet, an oval shaped bar, luxurious floral arrangements and a black velvet curtain, which separates the bar from a dinning dining area. Make no mistakes about it – Casa Cruz is classy.

They are mostly famous for their wine selection (you will find a floor to ceiling glass window with over 2,000 bottles of around 300 high-quality wine labels at the end of the dinning dining area). Yet, their cocktails are nothing short of superb. Drinks are served at the right temperature in the finest glassware, mixing the best ingredients.

This season we dare you to try their signature Cocktail Noel, a summery drink which combines an in-house blend of Smirnoff Black and fresh cucumber, ginger liqueur, apple juice and a splash of lime. If you’re more into sweet cocktails, the old fashioned Jill’s Sin is the passion fruit blend for you.

Their crowd is mostly made up of 35-year-olds and upwards who come looking to consume a first-class product and appreciate it.

Cocktail price range: $38 to $80

Tip for the reader: If you come here on a date, try cocktail Ricardo. It mixes Jägermeister, fresh tangerine and Ginger Ale, bringing that toothpaste + alcohol taste to a whole new level. It will give you the fresh breath you need to get lucky.

Doppelgänger, Av. Juan de Garay 500. Open Tuesday to Friday from 7pm and Saturday from 8pm.

So maybe you’re not so much into the glitz and glamour and prefer your old-school classic cocktails, perhaps with brands you might not be able to find in Argentina, such as the Chartreuse Vert, Parfait Amour, Golwasser and Byrrh. If that is the case, Doppelgänger is there for you. A stone-throw away from Plaza Dorrego, this cocktail bar has a raw, simple look but there’s nothing simple about their drinks. Here, cocktails are a science in which even the quality of the ice and how fast it melts is a concern. Their mission statement is to serve quality classics, the “long lost” drinks from the 50s and 60s.

Their specialty drink, the Old Fashion, is made of bourbon whiskey, a syrup made of sugar and angostura bitters, an orange slice and, to top it all, a cherry. It’s a unique drink in that each sip you take, a different flavour invades your mouth: from the bourbon burning sensation, to a pleasantly wooden taste and then the sugary finish. You can poke on the orange depending on how tangy you want your drink.

Bartenders are happy to attend if you don’t like or don’t know much about cocktails. They will ask about your personal preferences and then serve something which they think will be up to expectations. And if you don’t like it, you won’t get charged.

Most of their customers are Argentines with only a few expats occasionally, so come in and mingle!

Cocktail price range: $32 to $67.

Tip for the reader: This is a place for cocktail lovers, so don’t go there expecting to get wine, beer or a fizzy drink because you simply won’t find them.

John is the face behind, and hands serving, at the celebrated Soho haunt Magdalena’s Party, a bar-resto-club as famous for its cheap cocktails as its legendary California Burrito. Having moved to Buenos Aires three years ago from the US, he decided to fufill a lifelong ambition to open his own eatery, and has been working on it with his five best friends ever since.

How did you wind up in Buenos Aires?

I moved here three years ago with an argentine friend to work on our web development company, that’s my main business. My family emigrated from Vancouver to the US seven years ago, and I moved to San Diego, to start working in healthcare and website design. We started working with someone here in Argentina, and then I decided to split the company, I went one direction, he went the other direction. So I came here.

Had you been to Argentina before?

I’d been to Argentina twice, and I loved it. I’m done with the US, I’m totally over it. I never felt at home there, it was actually really easy for me to leave and I thought fine, I packed my bags, moved down, the company grew… Some of us are Argentines, though we get a lot of expats, kind of like The Argentina Independent, a lot of expats coming in to do internships.

And how did Magdalena’s party come about?

I’ve always wanted to have a bar or a restaurant, that was like, my dream, and then about a year ago a good buddy of mine, who I met when I got here, we were always like hey, one day we have to open a restaurant, and then we decided a year ago let’s just do it! So we opened in January.

The idea was to open something where we could do what we wanted. We felt that generally in Argentina the service is quite poor, we just wanted something where you could kind of feel at home, with cheap drinks- people here charge a lot for drinks as Argentines don’t drink a lot, so we were like why not make cheaper drinks, to make it more accessible to everyone? And for expats on a budget, it won’t be a problem. Cocktails for $25. We wanted it to be fun and cool, really high quality food and drink, lots of options at the bar, live music, live djs. We like it that people can stumble on in, meet the bartenders, have a chat.

How did you decide on the food?

All of our food I would say is generally US inspired. I mean, for me, coming from Santiago, all the food is southern California style, or Mexican- our tacos for example are Tijuana-style tacos, or from northern Mexico the fish tacos…now we’re doing California surf n’ turf burritos, which is the most southern Californian Santiago thing you could ever eat, it’s only found there. We wanted to bring that home cooking vibe, you know, good quality cooking, good prices. We’re not an organic restaurant but we generally make everything in the house- our hot sauce, our tortillas- there’s a lot of things that we make ourselves, where others would just go out and buy it. We wanted to be more natural.

Do you get more expats or argentines in the bar?

Our get-go from the beginning, what I think makes us unique, is that we always wanted to be fifty-fifty. We don’t wanna be a bar only catering to backpackers and tourists, because then you’ll just be another expat place in the middle of Argentina. We wanted it to be a place where people could come by and meet people, where porteños could meet Americans.Two of the partners are Argentine, Belgrano born and bred, and then it’s my sister and I and Teddy who’s American- we are fifty-fifty in the partner side, we wanted to be fifty-fifty on the bar side. That was one of the original concepts of the bar. We try very hard not to go one direction or the other. If we feel we’re leaning too much on the argentine side we’ll push up promotion of the american side.

And what sets you apart?

Brunch- we thought actually, you know, there isn’t really a good brunch out there, and not a brunch like a nice piece of bread with smoked salmon or whatever, I mean like a greasy american diner kind of meal that’ll cure your hangover. That’s our bid with brunch, we’re catering for the kind of person looking for a hangover cure. For fifty pesos we do a bloody Mary and a brunch meal, you walk out of here and you feel great.

What are your picks of the menu?

My personal favourite for brunch is the Cali-coast, which is something unique. It’s like a crepe slash omelette, Mexican style, stuffed with salsa and guacamole on top, it’s the ultimate hangover cure. And then for dinner, I mean the California burrito’s my favourite, we’re still perfecting it! My favourite drinks here..? We have two, we make an ice tea, chai flavoured with an infused vodka, it’s not on the menu. Its called the vodka ice tea. It gets you really drunk as you can’t taste the vodka and it’s delicious. We also have a vodka infused with chilli pepper.

Why Palermo soho?

I think Palermo soho has the onda that we want. It’s not as new as Hollywood, it’s central to everything, the buildings are older. Recoleta is too claustrophobic for me.

How long will you stay in Argentina for?

I’ve kind of made the decision that Argentina is the place I want to stay and live, and now I’m kind of making the steps in order to make that happen.

What do you like so much about it?

I don’t get bored here, there’s always something changing, always something new, and I found that the States was quite boring- the organisation, everything being so structured, the traffic… I live in Palermo, I walk to work, everything is right here and easy to get to, there’s always something on. I never get bored.

I like the lack of organisation in Buenos Aires- the chaos. The security doesn’t bother me like it does other people, or the bad sidewalks… you know like dogs shitting all over the sidewalk. The things that bother people the first time they come here don’t really bother me. A lot of the stuff were used to in the States feels quite sterile in comparison. And that’s what I love about here.

If you were to live anywhere else, where would it be?

If I didn’t live in Buenos Aires I would…hmmm… that’s when you know you want live somewhere, when you can’t think of anywhere you’d rather live! I’m good here!

Almost two years ago I moved to Buenos Aires from London. Never a natural fan of beer, if I were to find myself in a pub in England, while everybody else sipped on their Stella, I had always happily drunk cider.

In my first few months of living here, I had barely even thought about cider, as I happily sipped the classic Gancia and Sprite, red wine or at times the good old Fernet con coca. But after seeing others with a glass of beer in their hands, a feeling of withdrawal for the amazing alcoholic apple began to unleash itself. It was time to begin the hunt for dry cider.

I discovered that while cider is mass produced and widely drunk here, it comes from a Spanish tradition of drinking sweet, fizzy cider around the holiday season, as a Christmas Eve or New Year’s Eve toast and into January. It is not common to find people drinking cider at other times of year. The cider is also very different to dry cider you find in England, which was the one I was looking for.

The great search began mildly, in Irish pubs in the microcentro area, and another few on the outskirts claiming to be “British”, but the outlook was pretty poor. If you go into a normal bar and ask for a cider outside of the festive season, you are generally going to get an strange look and perhaps a sarcastic comment. It really isn’t served in bars, just the odd restaurant if you are lucky. Foreign imports are also non-existent due to the low demand, and high import taxes.

Finally, one insignificant Sunday, I stumbled upon ex-pat haven, The Gibraltar pub in San Telmo. I popped my head in, wondering if this might be my chance. Speaking to the man bar in Spanish, he looked at me and instantly spoke back in English. Was this a genuine English pub? Yes! And during our conversation I found I was not the only dry cider lover in town, and was told that the wonderous drink was not only available, but that it was a British-style dry cider which had been made here, due popular demand.

Over a pint of the lovely stuff, Dave filled me in.

It was back in 2006 when the idea to create a dry cider came about in the pub. Gibraltar owner Alejandro alongside pub manager Dave had both worked in pubs in London and had long wanted to serve a crisp, tasty dry cider in their pub. Facing the problem of costly imports, they decided to launch their own brand, and contacted somebody who had been working in the business of cider/beer production for a while. The man was Javier, from Río Negro, ‘cider country’.

Javier was already producing cider, along with artisan beer, in his hometown of Viedma. With a background in gastronomy and wine making, he knew plenty about the logistics of cider making, thus being able to ensure that things ran smoothly when Dave and Alex approached him about making their own blend.

The process of getting the perfect blend was a lengthly one, taking around six months to get the drink just right for the consumer. They started off with an alcohol content of 6.8%, which is particularly high for cider, so eventually lowered it to the current percentage of 4.9%.

Cider making is a complicated and delicate process, and the making of the Griffin Dry was no exception. Made from fermented and pressed apple juice, the drink is then further processed and gassified, producing a a cider that can be dry or sweet, and can range in colour from pale yellow, to orange and darker tones, where it can sometimes be mistaken for beer. Its texture however, is much lighter than beer, and doesn’t contain a layer of froth once poured into a glass, as the small froth that does appear usually evaporates pretty quickly.

Just like its non-alcoholic counterpart, apple juice, cider can come made with some sediment, and is therefore cloudy, or equally can be competely clear. It all depends on how the apples are pressed and produced. In general you are likely to find sparkling cider, but still cider is also produced. In addition, it’s not just made from apples these days, and many producers around the world have started experimenting with new fruits. One of the most popular apple alternatives is pear cider or a mix of pear and apple.

Dave said “It was a time of trial and error, it took us a while to find a blend that we liked.” The final product, made up of a blend of pressed Granny Smith and Red Delicious apples, 25% sugar, part gas, plus a hint of excellence, and was sent in barrels up to the Argentine capital.

Final Product: The Griffin Dry

‘The Griffin Dry’ was launched in July 2007 in The Gibraltar, and initial consumption was at a rate of about three barrels (around 90 litres) per week. Today, between The Gibraltar and its sister pub, The Bangalore, are selling over ten barrels a week, showing its climb up the ladder of pub popularity.

So, can dry cider make its way into Argentine drinking culture? Javier says “there used to be a real cider culture here, but these days beer and wines are the market giants, making it almost impossible for cider to make a proper comeback.” He added, “cider remains a poor man’s drink, and the optimum choice for Christmas is usually champagne. This will be something hard to change.”

Having said that though, with its light and crisp taste Griffin Dry is in increasing demand, often selling out in The Bangalore, and selling a plenty in The Gibraltar, it looks as though times are about to change. Homemade British cider has officially arrived in Buenos Aires.

As hot air swarms the city and a fresh breeze becomes a distant memory, let the rooftop terraces of Buenos Aires waft you into nighttime cool. Welcome in the dusk with an icy drink as the muggy day evaporates off the buildings in the distance. From a magical French Mansion, to a cocktail that tastes like Marlon Brando, the rooftops of Buenos Aires are begging to beckon in the summer with the sun-revelers of the city…

1. Congo, Palermo Hollywood

A hazy oasis in the centre of the city, Congo has one of the best terraces on offer, with a dreamy atmosphere to match. Incomparably trendy, lushly decorated in beige and white and home to an expansive outdoor garden with a tree in the middle, Congo is definitely a top choice for soaking up the twilight breeze.

A quick drink will easily morph into an endless summer night; all too common when it comes to Buenos Aires nightlife. But the twinkling fairy lights and the freshly made drinks offer no good reason to leave.

Though the prices aren’t too hefty, be wary: as the night sky lightens, so too will your wallet. Nevertheless, Congo is a great escape from the insufferable December heat. Let the evening breeze and low beats that tiptoe through the bar lull you into a summer daze.

Congo, Honduras 5329, Palermo Hollywood

2. Milión, Recoleta

There is nowhere more instantly magical than Milion Bar. An early 20th century French mansion, now converted into a bar and restaurant, the stunning setting is simply unmatched in romance and beauty. Oozing charm, and enchantingly whimsical, Milion may as well have been sculpted out of droplets of Dior perfume.

The pastel window frames compliment the delicate masonry, exemplified in a grand stone staircase that leads into the vast garden below. It’s not difficult to imagine elegant partygoers of the past spilling out onto the terrace; a century of chatter fragrantly peppering the night sky.

The garden, full of its own mysterious delight, boats giant cactus plants along side trellises of roses and fairy lights. A romantic playground for the nostalgic, or a tranquil backdrop to the night, a drink at Milion seamlessly blurs the twinkling lights of the city with the summer stars above.

Milión, Paraná 1048, Recoleta

3. Le Bar, Centro

Le Bar has everything you could ever wish for from a bar – and more. A rotating schedule of live music performers, combined with interesting video art, topnotch cocktails, and lively décor make Le Bar a must see in Buenos Aires. The roof terrace is the cherry on top. Sink into the slouchy beanbags, or spy on the beautiful people on the floor below through the skylight.

A welcome change from Palermo nightlife, Le Bar is located in Microcentro, and is chock full of more local clientele who really know what’s what in the city. Thursday nights offer a particularly interesting performance, combining an open mic with a stellar selection of 50s-esque pop and soul turned grungy by DJ team, Radio Royale.

Check out the website for the full music schedule: Though you’re unlikely to have heard of the performers, the shows are rarely a letdown – and the mystery is all part of the fun.

Le Bar, Tucumán 422, http://lebarbuenosaires.blogspot.com

4. Post Street Bar, Palermo Soho

A little more edgier than it’s suave counterparts, Post Street Bar is also an art space. With walls covered in graffiti, and a gallery of street art called Hollywood in Cambodia, this venue certainly doesn’t offer a rest for the weary. In an explosion of colour, neon tigers pop out of the bricks and mysteriously familiar faces emerge from stencils – and that’s before you’ve had a drink.

The exhibit downstairs changes periodically, showcasing new directions in “urban decoration” and the motifs on the wall are provided by different artist’s collectives throughout the city.

The terrace garden, also drenched in bright pinks, emerald greens and fluorescent yellows, literally glows under the BA night sky. The bar is gritty, in keeping with the urban ethos, but the central Palermo location doesn’t place it way off the map. Particularly striking is the regal vaulted dome that hovers just above the cement terrace, uniting historical urban design with it’s contemporary equivalent.

Post Street Bar, Thames 1885, Palermo Soho

5. Nascondiglio Ristorante, Las Cañitas

Embrace nightlife tackiness at Nascondiglio Bar in Las Cañitas. The silver beads that block off the windows suggest more of a strip club than a bar, and the garish décor is a little too try hard. But that just adds to the charm as the bar vacillates between a sleazy massage parlour and a trendy cocktail lounge.

The rooftop bar boasts Miami Beach style white leather cushion benches that sprawl out across most of the deck. When the cocktails – which are actually incredibly good – hit home, they double perfectly as a bed. And that’s not just because you’re seeing two of everything.

However, the best treat Nascondiglio has to offer is the menu. If you’ve ever wondered what Marlon Brando tastes like as a cocktail, look no further than the themed drinks list. Choose between cocktails based on actors, famous Latinos, Aphrodisiacs, Revolutionaries and Footballers. Marlon Brando is a blend of whisky and brandy cream – on the rocks, of course. Evita seems fitting; vodka, citron syrup and orange. And in case it ever crossed your mind, Ghandi is a combination of Absolut Pepper, grapefruit juice and grenadine. ‘The hand of God’ is a heady mix of vodka, white rum, triple sec, gin and coke (the drink). Explains a lot then.

Nascondiglio Ristorante, Baez 390, Las Cañitas

Argentines are known to be proud people who hold their traditions sacred. But as a first-time fernet drinker, don’t expect to fall in love with this cultural phenomenon right away. It takes an experienced palette to truly enjoy this bitter herbal spirit, but those with an acquired taste for fernet can’t get enough.

Bitter and addictive, fernet is made with 40-50 types of herbs and the taste will shock the virgin tongue. But despite most first-time drinkers saying it reminds them of bitter medicine, the beverage has been the symbol of friendship and social gathering in Argentina since the 1800s.

The drink’s original purpose was to cleanse the system after a heavy meal or rid the body of contaminants in the water. During the 19th century Italian immigrants would routinely take a shot of the spirit after dinner, and young Argentine descendents then adopted the drink as a party favourite.

The drink became hugely popular amongst university students in Córdoba during the Falkland Islands conflict with Britain in 1982, when students boycotted British whiskey in favour of fernet to reflect their nationalism.

Since then, a craze for fernet has taken over Argentina, with Córdoba consuming over 90% of the world’s supply of the tipple. Unlike their ancestors, modern drinkers mix fernet with coke, employing the ‘90210’ recipe (90% coke, 2 ice cubes, 10% fernet per glass). This Argentine method makes the drink much more tolerable and, dare I say, enjoyable.

Avid drinkers have remained faithful to one brand in particular, the Italian ‘Branca’, for generations. But competition is on the horizon.

A new Argentine brand, ‘Fernet 1882’, was released two years ago in Córdoba and has been distributed throughout the country during the past year, with its most recent debut in Buenos Aires this June. The Argentine brand, made by liquor company Porta Hermanos, aims to draw success through nationalistic pride for the drink, perhaps tapping into the Falklands spirit of yesteryear. Finally, a fernet made for Argentines by Argentines themselves.

However, religious fernet drinkers may need convincing that this brand is better.

Fernet 1882 is made to taste better with coke (the Argentine way), and in blind taste tests, most participants favour Fernet 1882, proving to Branca loyalists that there is another option.

Fernet 1882’s strategy is to appeal to young drinkers through humour and creativity. The marketing department has created art exhibitions to capture people’s attention, as well as a set of commercials involving pop animation, modern music and quirky offbeat humour. The ad campaigns aim to appeal to the absurdity of young Córdoba humor; the marketing team filled Córdoba’s main street La Cañada with 1,882 blue metallic dolphin balloons in July 2007, which drew massive attention from the media, tourists and even Córdoba residents.

Thirty-eight year old Buenos Aires native Astrid Perkins, who lived in Córdoba for four years, supports this marketing strategy. “We Argentines are extremely emotional and passionate people. It has to do with our Italian heritage. So, emotions and humour are the goals (of the advertisements). This creates fidelity to the brand.” These advertisements are nothing like anyone has ever seen, which ensures 1882’s future success and sends a loud message throughout Argentina that Fernet 1882 could soon be new king.

A recent study at the Universidad Nacional de Misiones (UNaM) has shown that the great Argentine tradition of mate drinking can counteract cellular ageing and prevent certain illnesses.

The immensely popular local drink harnesses these positive effects due to the high percentage of powerful antioxidants, called polyphenols, contained in it.

The research, which took seven months to carry out, was undertaken by Luis Brumovsky, a chemical engineer and lecturer in food technology at UNaM.

According to Brumovsky, to optimise the body’s ingestion of the 25 polyphenols found in mate, 50 grams should be added to half a litre of water at 70°C.

This heat is essential, not just for the taste of the mate, but to make the most of the polyphenols. If Brumovsky’s directions are followed, the body will ingest 586.5mg of the powerful antioxidants, whereas water at 5°C would not release the antioxidants present in mate as efficiently, reducing ingestion to 217.5mg.

Brumovsky’s findings will come as welcome news to the producers of mate who have always sought to generate western interest in the drink and will, no doubt, seek to market the product’s medicinal qualities in the ever health conscious world of developed nations.

The chemical engineer has vowed to continue his research in order to find out the possibilities of his findings: “Perhaps we could look into extracting the polyphenols from mate to be used as pills or dietary supplements.”

Similar research had already been done by scientists at the University of Illinois and returned with the same conclusions. However, that research was dealing with the mate cocido form of the herb (made with a tea bag) rather than the more common mate cebado form (made with ground stems and leaves) that was tested at UNaM.

Mate is a drink made from the llex paraguariensis plant which is popular in Argentina, Brazil, Uruguay and Paraguay. It can be served in many forms but is commonly drunk out of a wooden gourd using a metal straw called a bombilla and is hot.

Mate is accepted as more popular than coffee or tea in the Southern Cone region of South America. The beverage is also said to prevent diabetes, cardiovascular and coronary disease and some forms of cancer.