Name: The Pan Am Cocktail
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Bacardi Carta Blanca; 15 ml Aperol/red aperitivo; 15 ml Orgeat (almond) syrup; 30 ml Lemon juice (freshly squeezed); 15 ml Pasteurised egg white

Serve in a

Coupe glass

Garnish:

3 sprays of atomized Angostura Bitters.

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	Bacardi Carta Blanca light rum
1/2 fl oz	Aperol or other red aperitivo
1/2 fl oz	Giffard Orgeat Syrup
1 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Pasteurised egg white
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Buy direct from

Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 1.13 per cocktail, makes 15.5 Aperol Aperitivo, 70cl

£ 14.25 £ 0.31 per cocktail, makes 46.5 Giffard Orgeat Syrup, 100cl

£ 7.45 £ 0.11 per cocktail, makes 66.5

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Review:

This light citrusy aperitivo cocktail has an attractive tartness balanced by rich almond syrup.

History:

New Zealand BACARDÍ Legacy 2015 winning drink by Barney Toy, Revelry Bar, Auckland who says of his creation, "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."