Mojito

Ingredients:
50ml Panama Pacifico 3 años
25ml fresh lime juice
15ml sugar syrup
6-8 mint leaves
Soda Water

Method:
Muddle the mint with sugar and lime juice. Add ice, pour over the rum and top with soda water.
Garnish with sprig of mint leaves!

Tlaloc

Ingredients:
Paranubes
Giffard Banane du Brèsil
Campari
Lime

Method:
Pour all ingredients together in a highball glass filled with ice and stir. Garnish with a wheel of lemon a mint.

Tezcatlipoca

35ml Paranubes
15ml Picaflor Mezcal
10ml Umeshu Japanese Liqueur
15ml Suze Aperitif Bitters
top with Indian Tonic

Add ice into a highball glass, pour in the paranubes and picaflor. Add the Umeshu and suze bitters, stir and the top with indian tonic. Stir again and garnish with a dried bay leaf.

Rum Old Fashioned

Ingredients: 
50ml Panama Pacific Rum
1/2 teaspoon sugar
3 dashes Angostura bitters
1 teaspoon water
Garnish: orange peel

Method:
Combine rum, syrup, and bitters in a mixing glass with large ice. Stir vigorously and strain into a double rocks glass over one large ice cube. Garnish with orange twist.

Bay Breeze

Ingredients:
50ml Panama Pacific Rum 3 años
10ml Lemon Juice
Top with Lemonade
Lemon wheel

Method:
Pour all ingredients together in a highball glass filled with ice and stir. Garnish with a wheel of lemon a mint.

Tonatiuh

Paranubes
Oloroso
Ancho Reyes
Pedro Ximenez
Coffee Bitters
Habanero

Sunset Boulevard

Ingredients:
50ml Panama Pacifico Rum 5 años
25ml fresh lime juice
15ml sugar syrup
90ml orange juice
dash of Grenadine & Angostura bitters

Method:
Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a mixing tin, shake and strain into a cocktail glass filled with ice. Garnish with an orange peel and a maraschino cherry!

Xipe Totec

Ingredients:
Paranubes
Punt e Mes
Maraschino
Cocoa & Allspice Bitters

Method:
Pour all ingredients together in a highball glass filled with ice and stir. Garnish with a wheel of lemon a mint.

Oaxacan Daiquiri 

50ml Paranubes Rum 
20ml Fresh Lime Juice 
15ml Rich Piloncillo Syrup 

Combine all ingredients in a shaker tin. Add ice and shake until well-chilled. Double strain into a chilled cocktail coupe. Garnish with a clean lime wheel.

The Highlander 

50ml Paranubes Rum 
25ml Mina Real Mezcal
100ml Horchata 
20ml Lime 
10ml Rich (2:1) Cinnamon Syrup 
2 dashes Chocolate Bitters 
1 dash Angostura Bitters 

Method:
Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Double strain into a collins glass over fresh ice. Garnish with a rim of cocoa powder and Tajín.

Mazateca Mañanita 

25ml Paranubes Aguardiente de Caña 
20ml Plantation 3-Star Rum 
20ml Fresh Pineapple Juice 
15ml Fresh Lemon Juice 
10ml Simple Syrup 
1-2 dash The Bitter Truth Peach Bitters 
6-8 Mint Leaves 

Method:
Combine all ingredients in a shaker tin. Lightly shake with a small scoop of crushed ice. Double strain into a Hurricane glass over crushed ice. Garnish with a fresh mint bouquet.

Holiday Special 

25ml Paranubes 
15ml Branca Menta 
1 bar spoon Tempus Fugit Créme de Cacao 
15ml Cream of Coconut 
15ml Fresh Pineapple Juice 
15ml Fresh Orange Juice 
15ml Cinnamon Syrup 

Method:
Combine all ingredients in a mixing tin. Shake until well chilled. Double strain into a tiki glass. Garnish with a mint sprig and grated nutmeg.

Beach Umbrella 

50ml Paranubes Rum 
20ml Giffard Banana 
15ml Orange Juice 
10ml Lemon Juice 
10ml Apple Cider Vinegar 
10ml Simple Syrup 
150ml Hefeweizen (to top) 

Method:
Combine all ingredients in a shaker tin except hefeweizen. Shake until well-chilled. Double strain over cubed ice in a collins glass. Top with hefeweizen and garnish with 3 banana coins and a parasol pick.

Penicillin Paranubes

50ml Paranubes Añejo
20ml Ginger Liqueur
15ml runny honey
20ml lemon juice
Egg white
(or Aquafaba)
Garnish: Candied sugar

Method:
Combine the Paranubes, ginger, egg white, lemon juice and syrup into a shaker with ice, and shake until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a piece of candied ginger.