Panama Cocktail
The Panama Cocktail balances white creme de cacao with brandy and cream, all in equal parts. It’s a creamy, chocolatey three-ingredient drink that’s subtle instead of in-your-face with the sweetness.
It’s essentially a close cousin of the Brandy Alexander. Both use brandy, creme de cacao and cream in equal parts. The Panama calls for white creme de cacao instead of brown, and that gives it a lighter, more vanilla/white chocolate character compared with the deeper cocoa notes of a Brandy Alexander.
If you like the Alexander’s dessert style richness, the Panama is a small twist that feels familiar but a touch brighter. The Panama Cocktail is equally at home in a nightclub or at home on a quiet evening in. It’s sweet, but rich.
When to Serve
The Panama excels as an after-dinner or dessert cocktail. It pairs well with chocolate desserts, nutty pastries, coffee cake and rich cheeses.
It’s also a great nightcap – relaxing, but not overly boozy. This drink suits cozy dinners, holiday meals and retro cocktail nights.
For warm weather events, consider serving a slightly lighter version (using half-and-half) or over ice to keep it refreshing.
Which Liquor Brands to Choose
For brandy, pick a VS or VSOP Cognac such as Remy Martin VSOP or Hennessy VS. These will add fruity depth and smooth spice. Or American brandies like Copper & Kings offer a fruitier profile at lower cost.
For the white creme de cacao, try Tempus Fugit for nuanced chocolate notes or DeKuyper for overall yumminess.
Use heavy cream for the richest mouthfeel, or use something lighter like half-and-half (double cream in other regions) for a lighter feel. If you prefer plant-based, choose an oat-based creamer with neutral flavor to retain texture. This will definitely still taste great with a simple almond or soy milk, and you might prefer the flavor of what you’re used to anyway.
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Panama Cocktail Recipe
Equal parts cream, brandy, and white creme de cacao combine into a dessert-like sipper that tastes simpler than its notes suggest.
Ingredients
- 1 ounce white creme de cacao
- 1 ounce brandy
- 1 ounce cream
Instructions
- Add all ingredients to a cocktail shaker without ice.
- Shake well for 30-45 seconds to mix the dairy completely (dry shaking).
- Add cracked ice to the cocktail shaker.
- Shake well for another 15 seconds or until chilled.
- Strain the mixture into a chilled cocktail glass.
- Garnish with a sprinkle of powdered chocolate or nutmeg.
Notes
Dry shaking is important for getting the silkiest texture.
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Pro Tips
- Don’t skip dry shaking. It helps to aerate the cream and create a silky texture.
- Chill the glass ahead so the drink keeps temperature and texture longer.
- Use a fine mesh strainer to remove ice chips for a smoother mouthfeel.
- If you find it too sweet, switch to half-and-half or choose a drier brandy (or a VS cognac).
- Batch in small numbers (1-2 servings per shake) to preserve texture.
- Choose your cream to make the drink as rich or light as you prefer. You can definitely use vegan creamers or milks.
- This can work as a dessert substitute, especially if you use a heavier creamer.
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