Courtesy of the American Trade Hotel
With a warm climate perfectly suited for growing tropical fruits, Panama City is a mixology haven. Here, bartenders combine native fruits, such as the tart maracujá (passionfruit) and the sweet sandia (watermelon), with local liquors (like Seco Herrerano, Chicha Fuerte, and Ron Abuelo) to create tasty, refreshing drinks.
Whether you’re planning a trip to Panama City, or simply want to recreate these tropical flavors at home, add these six co*cktails from some of the city’s leading bars and restaurants to your “to drink” list.
Photo by Michaela Trimble
1. Seco Sour
At the American Trade Hotel & Hall, the co*cktail menu is full of fruit-forward beverages that celebrate local flavors, such as the Seco Sour. This tangy, strawberry twist on a pisco sour features Seco Herrerano, a smooth, neutral spirit made from sugarcane and widely considered the national liquor of Panama. It might be best sipped from the hotel’s bright, plant-filled Lobby Bar, but it’s also incredibly easy to make at home.
Seco Sour co*cktail recipe
Serves: One person
Ingredients
- 2 ounces Seco Herrerano
- 1 ounce strawberry syrup
- 1 ounce lemon juice
- Lime wedge and mint for garnish
How to make it
- Combine Seco Herrerano, strawberry syrup, and lemon juice in a co*cktail shaker with ice. Shake thoroughly.
- Pour ingredients over ice. Garnish with lime wedge and mint.
Buy Now: Seco Herrerano, $14, winechateau.com or saucey.com; strawberry syrup, $10, saucey.com
Photo by Michaela Trimble
2. Dark Passion
When it’s late at night and you need a smooth drink with a tropical twist, try mixing the Dark Passion from Hooch Panama, a co*cktail and music bar located in Panama City’s San Francisco neighborhood. This rum-and-spice co*cktail has a velvety finish—the perfect consistency for a nightcap.
Dark Passion co*cktail recipe
Serves: One person
Ingredients
- 1 ¾ ounces Ron Abuelo
- ½ ounce sugarcane cinnamon-almond syrup
- ½ ounce lime juice
- 2 dashes Elemakule Tiki bitters
- 3 drops black walnut bitters
- 1 ounce passionfruit pulp
- ¼ ounce crème de cacao
- 1 egg white
How to make it
- Combine Ron Abuelo, sugarcane cinnamon-almond syrup, lime juice, Elemakule Tiki bitters, black walnut bitters, passionfruit pulp, and crème de cacao in a co*cktail shaker. Shake thoroughly.
- Crack an egg into a strainer, allowing only the egg white to sift through. Discard egg yolk. Shake again.
- Pour ingredients through strainer into a glass.
Buy Now: Ron Abuelo, $20, saucey.com; BG Reynolds Cinnamon Syrup, $23, amazon.com; Elemakule Tiki bitters, $19, bittersandbottles.com; Fee Brothers black walnut bitters, $10, amazon.com; Giffard crème de cacao, $28, wine.com
Photo by Michaela Trimble
3. Coco Heaven
Want a co*cktail to sip in the sun? Enter the Tántalo Hotel’s Coco Heaven: a creamy, coconut-and-rum drink that’s like the classy cousin to a piña colada. With watermelon in lieu of the pineapple, this refreshing concoction is exactly what you’ll want to enjoy on a hot day, whether it’s at Tántalo’s rooftop bar overlooking Panama City’s historic neighborhood, Casco Viejo, or in your own backyard.
Coco Heaven co*cktail recipe
Serves: One person
Ingredients
- 4–6 cubes watermelon
- 1½ ounces Malibu Coconut Rum
- 1½ ounces Ron Abuelo
- 3 ounces coconut cream
How to make it
- Mash watermelon in a co*cktail shaker.
- Once thoroughly mashed, add remaining ingredients.
- Strain ingredients over ice.
Buy Now: Malibu Coconut Rum, $16, saucey.com; Ron Abuelo, $20, saucey.com
Photo by Michaela Trimble
4. La Chica de Moscu
Sure, you may need to purchase a blowtorch to make this drink at home, but the extra gadget is worth the spend. Also located in the Casco Viejo neighborhood, Caliope has earned a reputation for its delicious, artisanal co*cktails. Vodka-based La Chica de Moscu is no exception, blending pineapple and Disaronno to create the perfect balance of fruity and bittersweet almond. But if you’re not up to the challenge, one of the talented mixologists at Caliope would be happy to mix you up a glass the next time you’re in Panama City.
La Chica de Moscu co*cktail recipe
Serves: One person
Ingredients
- 1½ ounces Grey Goose
- 2 ounces pineapple juice
- Juice of 1 lime
- 3 dashes agave
- ½ ounce Disaronno
- 1 cinnamon stick
- 3 strips cinnamon
How to make it
- Combine Grey Goose, pineapple juice, lime juice, agave, and Disaronno in a co*cktail shaker. Shake thoroughly.
- Pour ingredients over ice.
- Add cinnamon stick to the mixture, and lightly torch for flavor and aroma.
- Add strips of cinnamon for garnish.
Buy Now: Grey Goose, $17, saucey.com; Disaronno, $23, saucey.com
Photo by Michaela Trimble
5. Tequila Hot Mojito
For a co*cktail with a kick, we head back to the mixologists at Tántalo Hotel for their Tequila Hot Mojito. Subbing white rum for tequila in this Cuban classic, this drink combines the sweetness of passionfruit and the spiciness of Tabasco to make the perfect, Caribbean-inspired summer co*cktail.
Tequila Hot Mojito co*cktail recipe
Serves: One person
Ingredients
- 1½ ounces tequila gold
- 3 ounces passionfruit juice
- Juice of 2 limes
- 6 drops Tabasco
- Paprika, salt, and mint for garnish
How to make it
- Combine the first four ingredients in a co*cktail shaker. Shake thoroughly.
- Mix paprika and salt in flat dish, then dip the rim of a co*cktail glass into the mixture. Add the shaken tequila, passionfruit juice, lime juice, and Tabasco.
- Garnish with mint.
Buy Now: Tequila Gold, $18, saucey.com; Tabasco, $4, saucey.com
Photo by Michaela Trimble
6. Chombolin
For a co*cktail full of Panamanian flavors, mix the Chombolin from Hooch Panama. This juicy co*cktail features Seco Herrerano, infused with local ají chombo, a rare, red-hot chili pepper, alongside a fruity blend of hibiscus, lime, and grapefruit that adds to the tropical vibes.
Although you may have to travel to Panama to get the real deal, home cooks can infuse their own Seco Herrerano by soaking ají chombo peppers (or habanero, a similarly sweet but fiery pepper) in a jar of Seco Herreano for about a week.
Chombolin co*cktail recipe
Serves: One person
Ingredients
- 2 ounces ají chombo–infused Seco Herrerano
- ½ ounce Aperol
- ½ ounce hibiscus syrup
- 1 ounce lime juice
- 1 ounce grapefruit juice
- 1 slice grapefruit
How to make it
- Combine first five ingredients in a co*cktail shaker. Shake thoroughly.
- Pour over ice.
- Garnish with grapefruit slice.
Buy Now: Seco Herrerano, $14, winechateau.com or saucey.com; Aperol, $29, saucey.com; hibiscus syrup, $14, etsy.com
This article was originally published in April 2016; it was updated on July 27, 2020, to include current information.
