Photos Courtesy Of Aistis Zidanavicius
With nearly 20 years behind the bar spanning four countries and three continents, Aistis Zidanavicius knows his craft. Now the “Bar Shaman” at Panamericano Bar, a sleek speakeasy in Miami, he presides over a menu of highly stylized cocktails, each with an origin story delivered with the intensity of a dissertation defense. We stopped by for the cocktails — and the conversation — and found both well worth it.
Q&A
Describe your bartending style in three words.
Innovative, authentic and out‑of-the-box.
What’s your go-to drink when you’re not trying to impress anyone?
A good glass of red wine.
You’ve participated in more than 50 cocktail competitions — what’s one trick that always wows the judges?
Unexpectedness — whether it’s a surprising technique, a unique garnish or an unconventional flavor combination, judges are always impressed by something that breaks the mold. Even the story behind the cocktail — if told from a fresh angle — can set it apart.
“Bar Shaman” is quite the title. What’s the spiritual side of mixology to you?
It was a nickname that came out of nowhere, but it stuck, and now I really love it. Right before my last competition in Lithuania, before moving to the United States, I started learning how to truly listen to the universe. Before that, I was always pushing, forcing things to happen. [I still do sometimes], but now I also pay attention to the signs around me. That mindset helped me shape the menu at Panamericano. It’s about reading, studying, learning and staying open to whatever the universe is trying to show or teach me.
What’s the most underrated cocktail — and why do you think it deserves more love?
Piña colada. When it’s done right, it’s absolutely delicious and very satisfying. It’s the ultimate vacation-in-a-glass: fun, tropical and effortlessly transporting. Somehow, it became kitschy over the years, but it deserves a comeback. One perfect piña colada can take you straight to the beach, with sunshine and palm trees in every sip.
What’s a bartending myth you’d love to debunk once and for all?
That bartending is just a side job. Sure, it can be — but it can also be a fulfilling, long-term career. It all comes down to your vision and drive. Becoming a brand ambassador, launching your own bar or spirit line, growing a YouTube channel or Instagram following, consulting or leading beverage programs across major hospitality groups — there are endless paths to grow in and around this industry. You just have to be able to see the bigger picture.
You’re designing a cocktail napkin — what’s the one phrase or quote you’d put on it?
Never Give Up!
What’s a bar trend you wish would fizzle out — besides the tequila espresso martini?
Calling non-alcoholic cocktails healthy. That is just not true.
Who, living or dead, would you like to share a drink with? (Bonus: What would you make?)
Arnold Schwarzenegger. He’s been my hero ever since I saw him in the movies. The way he’s succeeded across so many different fields — bodybuilding, acting, politics — he’s a constant source of inspiration. I’d keep it classic and make a great old fashioned, then light up a cigar with him, since I know he enjoys them. Honestly, that’s one of my dreams.
Berries & Samba
Ingredients:
• 1½ oz. Avuá Prata Cachaça
• ½ oz. simple syrup
• 3 drops of 20% saline
• ¾ oz. raspberry puree
• ¼ oz. lime juice
• ¾ oz. sparkling wine
Directions:
Add all the ingredients into a glass filled with crushed ice. Mix with a bar spoon. Top with more ice, making a nice mountain on the top of the glass. (We garnish it with coconut tuile, raspberry meringue and lime peel dust, but it’s delicious as is.)