Pana Pana

Garnish:

Mint sprig & lemon quarter

How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass.

Special ingredient #1: Aguapanela (piloncillo juice) Mix 225g papelon, piloncillo, palm sugar, panela or dark muscovado sugar with 700ml boiled water until dissolved.

1 2/3 fl oz Bacardi 8 year old rum
4 fl oz *Special ingredient #1 (see above)
1/2 fl oz Lemon juice (freshly squeezed)
3 dash Orange Bitters by Angostura
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Review:

Juan Zambrano says of his drink, “Papelon with lemon, or Aguapanela is a common drink in the Caribbean and in Venezuela. This was what I used to drink among my friends in La Guaira, the place where I grew up. Venezuela’s toughest gift was to force many of my childhood friends to leave the country searching for a better future, just like the Bacardí family when the Cuban Revolution forced them to leave their country with nothing.

“Pana Pana is an homage to my friends, to our culture and to our South American traditions.”

History:

Chilean BACARDÍ LEGACY 2018 winning cocktail by Juan Zambrano, W Lounge, Santiago de Chile.

Nutrition:

There are approximately 144 calories in one serving of Pana Pana.

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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.

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