Pana Pana

Ingredients

Barware

Highball
Measuring jigger
Shaker
Strainer
Fine sieve

Bartender

Pana Pana

Pana Pana image

Serve in

Highball

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 23 fl oz Bacardi Ocho Anos
4 fl oz *Special ingredient #1 (see below)
12 fl oz Freshly squeezed lemon juice
3 dash Orange bitters
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Comment:

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.”

Origin:

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

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