Denisse Soto’s Latin American Cocktail Program at Chicago’s Cariño

Denisse Soto, a mixologist and mezcal expert from Mexico, is a prominent beverage consultant in Chicago.

She has developed cocktail menus for Osito’s Tap, Tacos Lotería, and Crepas Culichi in Oak Park, IL, and collaborated with brands like Espolòn Tequila and Topo Chico Hard Seltzers. In June 2021, she founded Denise Soto With Flair LLC and launched La Chingona Miks, a line of drink mixers. In 2023, she curated the cocktail program at Cariño, a new Latin American fine dining restaurant in Chicago, creating unique drinks inspired by Latin American flavors and ingredients.

Named after the Spanish term for “beloved,” Cariño is a heartfelt homage to the culture, flavors, and people across Latin America, showcasing Chef Norman Fenton’s love and connection to this vibrant region of the world. It offers a 12-16 course tasting menu highlighting regional Latin American cuisines and features a lively late-night Taco Omakase at the chef’s counter. Additionally, the restaurant offers a collection of agave-based spirits, craft beer, and a portfolio of Latin American wines curated by Jean Banchet Award-nominated sommelier Richie Ribando (Smyth, The Loyalist, Next).

Cariño’s beverage program, curated by Soto, blends Latin American gastronomy and culture with unique spirits and infusions. The ingredients in each cocktail are chosen to represent aspects of Latin American cultures. Soto explains: “For example, in ‘La Guacamaya’ we utilize wild tropical fruits to evoke the untamed atmosphere of Tulum. Combining fruits like mamey with coconut and aged charanda from Uruapan creates a harmonious blend, enhanced with a few dashes of Angostura Bitters.

The ‘Morada Sour’ embodies Peru by fermenting purple corn into a popular alcoholic drink in Peru called ‘chicha.’ A touch of tamarind acidity complements the purple chicha’s fruitiness, combined with Peruvian Pisco Quebranta and herbaceous Träkál, giving the cocktail strong aromas and rounding off the corn flavors. Another notable example is the ‘Mi Campo Margarita’, crafted with nopal cactus, green kiwi, green apple, and fresh grapefruit juice. This creates a refreshing green juice with earthy notes that work very nicely with the base spirit, Cenizo Mezcal. Rimmed with serrano chili salt, the cocktail has layers of flavor, offering a complex concoction that embodies the richness of Mexican culture.”

Soto doesn’t have a specific ingredient that she considers a “go-to,” but she loves incorporating herbs because of the layers and aromas it provides the senses. To create a successful beverage program, Soto believes it’s important to start by understanding the concept of the establishment you are working in.

“Once you grasp this, you can let the program evolve naturally. It’s also crucial to properly train your staff so they understand how each drink complements the menu and atmosphere. Developing a system for them to follow, with consistent recipes and techniques, is key. The more information you share with them about the menu structure, the more confident they’ll feel when presenting it to guests.”