By Julia Diakow
As a bartender, I have always held a strong connection to Tiki Culture, and quite frankly—rum, in general. This exquisite spirit has a way of painting grand tales of pirates, fleets of ships, Polynesian traditions and the incomparable taste that both a young and aged rum can deliver.
The romanticism of rum and its equally as mysterious past has always captivated me. With such a torrid history, it is no wonder it has held the affection of many painters, authors, and artists alike.
Wild Panama is a twist on the classic Mai-Tai. It is a cocktail that has grown to become one of my favorites to both drink and make for guests. A drink, so utterly delicious that has unfortunately in many places, been bastardized with copious amount of tropical mixers, 4 oz pours of rum and over the top garnishes.
Here is our simple homage to the beautiful Mai-Tai
Wild Panama
45 ml Cana Brava Panama Rum
15 ml Licor 43
30 ml Lime juice
1 bar spoon B.G Reynold’s Orgeat
Combine all ingredients, shake over ice, fine strain over fresh rocks.
Garnish with mint sprig and 3 dashes of Scrappy’s Aromatic Bitters
