Snow-white, velvety and cold, with cocoa and vanilla drifting over warm brandy. The flavors blend so seamlessly that it is hard to pick out any single one, which is exactly the point of a good cream cocktail.
1 oz
brandy or cognace.g. Asbach · Torres · Metaxa · Rémy Martin · Hennessy
1 oz
white crème de cacaoe.g. Giffard · Bols · Marie Brizard · Tempus Fugit
1 oz
cream about 30 % fat
Garnish: Freshly grated nutmeg · Ice: Served up, no ice
Panama
Creamy and smooth with vanilla, milk chocolate and warm brandy fruit. Sweet, rich and gentle in strength for a short drink.
The Panama is a member of the Alexander family of cream cocktails, which took shape in the early 20th century. It uses the same equal-parts formula as the Brandy Alexander, but with white crème de cacao instead of dark, which gives the drink its pale, almost white color and a lighter, more vanilla-led chocolate note.
No reliable account explains the name or identifies its creator, and the brandy version given here is the one most bars use today. Like its relatives, it is an after-dinner drink, served in small portions and best shaken hard so the cream turns light and airy.
The Panama uses white crème de cacao, the Brandy Alexander dark crème de cacao. The flavor is similar, the color different.
Yes. Cognac gives a more refined, fruitier drink.
Half-and-half or a mix of cream and milk works; plant-based cream alternatives give a thinner result.
The perfect sound
Velvety dessert in a smooth supper club.
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