Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, miscellaneous drinks section
| 0.33 part | brandy | base |
| 0.33 part | Creme de Cocoa | base |
| 0.33 part | sweet cream | other |
- Shake and strain into a cocktail glass.
Ice: Ice
Panama Cocktail
Imported from Cocktail-Ology
Variants (3)
Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.28) — Ensslin 1917
| 0.5 drink | dry gin — Dry Gin | base |
| 0.5 drink | creme de cacao — Creme de Cacao | modifier |
| 0.5 drink | cream — Sweet Cream | other |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves a cream-and-cacao gin branch beside both dry aperitif gin drinks and fuller Alexander-style dessert forms.
The cream changes the drink's texture and role without turning it into a larger milk drink.
Manual del Barman by Antonio Fernandez (Tony) (1924) — Tony 1924, grenadine cacao lemon whisky vermouth
| drops | Lemon juice (fresh) — lemon juice | acid |
| drops | Grenadine | base |
| 0.5 copa | whisky — American whisky | base |
| 0.5 copa | vermouth Torino | modifier |
| drops | cacao liqueur | other |
| ice | other | |
| 1 garnish | pineapple or banana slice | other |
- Stir with ice and strain into a cocktail glass with a slice of pineapple or banana.
Garnish: Pineapple or banana slice
Ice: Ice
See also: Poppy Cocktail, Alexander Cocktail