The Pan Am Cocktail Recipe

The Pan Am Cocktail
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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 or Aquafaba or Egg white replacement (vegan)

Read about cocktail measures and measuring

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.

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.

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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. 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 standard drinks
12.04% alc./vol. (12.04° 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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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!).