Garnish:
3 drops aromatic bitters on foam or preferably spray surface with bitters using an atomizer
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Bittersweet orange-red aperitivo |
| 1/2 fl oz | Giffard Orgeat Syrup |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Review:
This citrusy aperitivo has an attractive tartness balanced by rich almond syrup.
Variant:
History:
Adapted from a recipe created by Barney Toy at Revelry Bar in Auckland, this was the New Zealand Bacardí Legacy 2015 winning cocktail. During the competition, Barney said, "This drink was inspired by the luxury and style on board Pan American Airway's First Class flight that transported travellers from Florida to Havana in the 1920s and 1930s during Prohibition. The sophisticated elegance and fragrance of the Pan Am Cocktail would have been the perfect welcome complement to sip harmoniously while waiting to escape to an extravagant weekend in Havana, Cuba."
Nutrition:
One serving of The Pan Am Cocktail contains 189 calories.
Alcohol content:
- 1.1 standard drinks
- 13.21% alc./vol. (26.42° proof)
- 15.8 grams of pure alcohol
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