Made a very simple drink the other day as part of a "customers make bartenders a drink" night at a local bar. We raised about $600 in tips for the Bartenders' Benevolent Fund here in Toronto.
Anyway, I call it the Panga. Appletons donated some bottles of Vx, so I started with the idea of a rum sidecar.
Once the base spirit was rum, I figured lime would work better than lemon as the citrus, and rather than Cointreau I decided to use Domaine de Canton to add the sweetness and because it had cognac in it I thought it was still in keeping with the idea of a sidecar. I still added 1/4 oz 1:1 simple to bump the sweetness a little.
When I tried it, it tasted good but seemed a little thin. That's when I went off the sidecar reservation. I added egg-white, which thickened it up, but it had a really quick finish. 4 drops of Bitterman's Elemakule Tiki bitters later I had a pretty dry, rum based islands-type drink. Quite a way from a sidecar, alas.
To name it, since it was an island-y drink, it got me to thinking about those zodiacs that often ferry people between larger boats and shore - when I was in Galapagos they called them "Pangas". So a Panga was sort of a sidecar to the boats.
At any rate, people seemed to like it - we went through a bottle and a half of Domaine de Canton. I tried it with both vanilla and cinnamon syrup and it seemed to work fairly well with both, but I went with just regular simple as that was what was on hand and I ran out of time.
Here's the recipe for a Panga:
1.5 oz Appleton's Vx
3/4 oz Domaine de Canton Ginger Liqueur
3/4 oz Lime Juice
1/4 oz Simple Syrup (1:1)
3/4 oz Egg White
4 drops Bitterman's Elemakule Tiki Bitters
Dry Shake, Wet Shake, serve in a 5 oz Coupe.
I googled the name and the recipe and found bupkus, but it would surprise me if someone hadn't already made something exactly or pretty-much exactly like it. That said, I came by the recipe honestly, so thought I'd post it here. I've thought about trying to modify it to use The King's Ginger, which would require a bit of balance-rejiggering because it's much more more ginger-y, but I think I'll just leave it as is.