At Miami’s Panamericano, mixologist Aistis Zidanavicius had the wild idea of deconstructing the core elements of a taco and reimagining them as a cocktail. The base ingredients come together in unexpected ways: Ecuadorian agave with a tomato infusion, Argentine vermouth and tepache cider. Topping it all off? A micro taco adorned with bell pepper gels in vibrant colors. 

“It’s a culinary approach that brings depth and complexity to every sip,” Zidanavicius says of the bar’s only savory creation. Some swear it tastes like eating a taco. Zidanavicius warns it’s “definitely a love-it-or-leave-it cocktail. But those who love it come back for it again and again.” 

Recommended for: Guests who lean into daring and savory flavors, like Bloody Marys.

Taco Tini

Makes One Cocktail

• 1 ounce tequila infused with lime peels 
• 1/2 ounce Ecuadorian agave infused with dehydrated tomatoes 
• 1/4 ounce sotol
• 3/4 ounce blanco vermouth infused with
• black garlic and cilantro
• 1/8 ounce corn liqueur
• 5 drops of 20% saline water
• 1/2 ounce tepache cider 1 micro taco (use nacho chip as substitute)

PREPARATION: Combine liquids in a mixing glass filled with ice and stir 15 times. Strain into a chilled martini glass. Garnish with micro taco.

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