Last year, Barney Toy of Cassia restaurant made the trip to Sydney for the world Bacardi Legacy Cocktail Competition – and his Pan Am cocktail came in an impressive tied runner-up, officially becoming one of the best new Bacardi cocktails in the entire bartending world. In short – this man is a genius.
Stylized in lieu of the luxury Pan American Airlines experience of the early 20s and 30s – the Pan Am takes a classic spin on what Barney has crafted into a modern day miracle.
I don’t think any words I write could possibly justify the brilliance with which this drink will grace your taste buds. The only thing stopping this drink from being a classic is time, and I am certain that time will bless the Pan Am with more than just popularity. It is bound to be known as a staple on all cocktail lists, and will never feel out of place, tha'ts for sure.
- 45ml Bacardi Superior White Rum
- 15ml Aperol
- 15ml Orgeat Syrup
- 30ml Lemon Juice
- 15ml Egg White
- Peychaud Bitters
- Add Bacardi, Aperol, Orgeat Syrup, Lemon Juice, and Egg White
- Dry shake to mix egg whites
- Then, hard shake with ice
- Double strain into a chilled champagne flute
- Spray with bitters to “garnish”