The Pan Am Cocktail Recipe

The Pan Am Cocktail
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Glass:

Ingredients:
1 ¹⁄₂ oz	Light white rum (charcoal-filtered 1-4 years old)
¹⁄₂ oz	Bittersweet orange-red aperitivo
¹⁄₂ oz	Monin Almond (Orgeat) Syrup
1 oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of aromatic bitters (in dropper bottle or atomiser).

How to make:

SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.

Garnish:

Garish with aromatic bitters dropped onto, or spayed across, foamy surface.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts
Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

View readers' comments

Variant:

Pan American Clipper

History:

Adapted from a recipe created by Barney Toy at Revelry Bar in Auckland, this was the New Zealand Bacardí Legacy 2015 winning cocktail.

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.
Barney Toy, 2015

Nutrition:

One serving of The Pan Am Cocktail contains 189 calories

Alcohol content:

1 standard drinks
12.04% alc./vol. (24.08° proof)
14.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Calvin Grant

1st December at 03:55

A satisfying sour, especially liked the spicy aromatic whiffs from the bitters (Bitter Truth). Sweet, sour and bitter were well balanced. Curious to try this with Luxardo Aperitivo (I used Aperol), and maybe a more assertive rum than Carta Blanca.

David Hoyle

13th October 2023 at 18:16

A pleasing bitter-sweet drink, contrasting the sweet Orgeat with lemon juice. I usually don't manage egg-white components and so found the cocktail a little "heavy" without. A little extra chilled water compensated very successfully and added a light touch.

S BA

22nd December 2022 at 23:18

I added a dash of Campari - made a bit less sweet. Can recommend it.

Jennifer Spencer

5th January 2022 at 07:23

Oh, this was delicious! I actually made it with spiced rum, as that’s what I had on hand, and while I suppose that’s a whole other drink, it was very good - moved from afternoon aperitif to cozy vanilla-infused winter evening drink.

Richard Elgar

8th March 2021 at 05:51

Excellent afternoon libation, especially if the sun is shining! I dialled the lemon juice back just a little, which left it slightly sweeter, but also more balanced I felt. And lacking an atomiser for bitters, three drops on top of the frothy top looks aesthetically pleasing, and really brings it all together (as I'm sure atomised Angostura would have done!).

[deleted user]

8th March 2021 at 18:40

Hi Richard, if you wanted to try it with atomised Angostura next time we've just added a Cocktail Kingdom atomiser to our Shop.

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