Pana Pana



Copo Highball
Measuring jigger
Fine sieve


147 calorias


Pana Pana

Pana Pana image

Servir em

Copo Highball


Mint sprig & lemon quarter

Como fazer:

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 8 year old rum
4 fl oz *Special ingredient #1 (see above)
12 fl oz Freshly squeezed lemon juice
3 dash Orange bitters


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.”


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

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