Pan Am Cocktail

The Pan Am Cocktail was created to commemorate flights by Pan American Airlines to Cuba in the 1950’s but here is our version of Richard Wynne, of the Little Bat in London, as featured in Liquor Magazine.

INGREDIENTS
45ml Bacardi Superior Rum
30ml fresh lemon juice
15ml Aperol
15ml Orgeat syrup
6 drops InstaFoam
Peychaud Bitters

Fill a glass with ice. In a shaker put all the ingredients except the bitters into the tin. Add ice and shake for 20 seconds. Empty ice from glass. Strain drink into the glass and top with dots of Peychaud Bitters.

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