Tacotini is the perfect cocktail to toast National Taco Day

While the Choco-Taco might have left the freezer section, the iconic dessert taco has a flavor that many people crave. As National Taco Day approaches, the idea of a taco at every meal may not be limited to just the food on the plate. Ready to take a sip of the Tacotini?

Tacos have become a dinner staple. While Taco Tuesday might be on the menu, the reality is that the taco’s versatility makes it a popular choice. From various proteins to spice levels, the simple dish can be customized in many ways.

With National Taco Day, October 4, falling on a Taco Tuesday, the food decision for the day is obvious. While some people might love that quick service restaurant option or they have a favorite local restaurant that offers authentic flavors, the taco meal is not complete without a refreshing beverage.

For those who want to imbibe, a great cocktail can make any meal more enjoyable. While many people like a marvelous margarita or a perfectly chilled beer with those tacos, why can’t the taco inspire the beverage in the glass.

Tequila Cazadores dates back to 1922 when local farmer sought to perfect a recipe to share with family and friends. While the name translates to “the Hunters,” there is no need to search for another tequila brand. The smooth sipper offers bold flavors but ones that can blend into a variety of cocktails.

Created by Cody Goldstein of Muddling Memories, the Tacotini uses the Tequila Cazadores Blanco in a dessert cocktail offering. This particular offering captures the salty and sweet in a single sip. More of a dessert cocktail, it could even appeal to espresso martini drinkers. Truthfully, for anyone who loves that Choco-Taco, this cocktail is a delightful riff on those classic flavors.

Here’s how to make a Tacotini.

Ingredients

• 1 1/2 ounces Tequila Cazadores Blanco
• 2 ounces Chicory Cold Brew
• .50 ounce Heavy Cream or Coconut Cream (for non dairy guests)
• .50 ounce Averna Amaro
• .50 ounce Waffle Cone Syrup (vanilla, cinnamon, almond)
• Sea Salt
• Garnish: Chocolate Fudge Shell Rim and Dry Roasted Peanuts

Method:

• Add Tequila Cazadores Blanco, Chicory Cold Brew, Heavy Cream, Averna, Waffle Cone Syrup and Sea Salt into a shaker. Dry shake for 10 seconds then add 3 ice cubes and shake for another 5 seconds. Strain into a coupe glass that has been rimmed with fudge shell chocolate and rolled in dry roasted peanuts.

While this cocktail has the dry roasted peanut rim, it could be served with a bowl of peanuts instead. It offers the same flavors, but a less impressive visual. The combination of salty and sweet is key to this offering.

Are you ready to shake up a Tacotini for National Taco Day? It might be the perfect ending to a taco-tastic day.