Diego Soto initially thought he wanted to pursue a career in law, but after a few months working in the legal field, he realized his passion lay elsewhere.
In 2023, the Lima, Peru, native came to the U.S. seeking inspiration, finding work in a sushi restaurant in Miami and a wedding catering company in Key Largo, among other places. He eventually found his calling in the beverage program at Pisco y Nazca Ceviche Gastrobar, a popular South Florida restaurant known for its modern Peruvian cuisine. We caught up with him for some insights and stories.
Q&A
Favorite quote?
“Focus on what you can control, don’t waste energy on what you can’t.”
What inspired your shift from a career in law to bartending, and how has your background influenced your approach to bartending?
I would never have thought I’d be working in the service industry — it just happened. A year ago, I was working an office job in Lima with the idea of leaving and pursuing the “American dream,” as we call it there. I applied to 97 jobs online until I got my first one in a small sushi bar on Calle Ocho. When the bartender quit, I stepped in to cover. My background in law helps me a lot with customer service as well as handling stress.
You can design your cocktail napkin. What would it be?
Probably the silhouette of Peru — or a llama.
Drink everyone needs to know?
Pisco sour, obviously! It’s crazy to me how few people know about pisco [a spirit made from distilled grape juice] in the U.S., coming from a country where it is the most consumed liquor. Also, drinks with watermelon liquor are underrated.
Best piece of advice you ever got?
Everything you do, do it with honor, from washing dishes to working at an office, it doesn’t matter.
Best bar snack?
Canchita (Peruvian popcorn).
What makes the Pisco sour a perfect drink for this time of year?
Pisco sour is perfect for the summer since it’s served super cold but without ice, so it never loses its flavor by getting watered down.
If you could create a cocktail inspired by any character from a movie or book, who would it be and what ingredients would you use?
Tony Stark needs to switch from neat whiskey to pisco… maybe a Chilcano with pisco, watermelon liquor, grenadine and soda. It seems to fit his personality more.
Who, living or not, would you want to make a drink for?
Damon Albarn. He’s my favorite musician and I would love to ask him what went through his head in the ’90s to create such a complex album as “13.”
Photos courtesy of Pisco Y Nazca Ceviche Gastrobar
Passion Fruit Pisco
Ingredients:
• 2 oz. passion fruit purée
• 2½ oz. of pisco
• 1 oz. fresh lime juice
• 1 oz. simple syrup
• ¾ cup egg whites (4 eggs)
Instructions:
Combine all ingredients in a cocktail shaker, shake and strain into a glass.