Thirsty Thursday
The Ponderous Pan-Am
Welcome back to Thirsty Thursdays! If you were waiting with bated breath last week, I humbly ask your pardon for neglecting to release the second issue. There were several reasons for this: for one, it seemed inappropriate to release a weekly publication listing drink recipes right after one of the only two fast days on the modern Roman Calendar - unless I was going to do a bait and switch and feature pure water.
But perhaps the biggest reason was that I was still recovering from my ailments, and was out late with important things happening. And so, when my alarm rang and I realized I would be called away and unable to publish that week, I said some prayers for those who were earnestly looking for it, and trusted myself to your goodwill that you would return this week. I heartily welcome you back.
Be sure to tune in this coming Saturday, when another publication will be released! Until then, perhaps you would care to peruse the articles already published here, enjoying this drink in your hand, and pondering the role of Tradition in our non-traditional world.
Today, I would like to introduce you to a Bourbon-base drink: the Pan-Am. As with last week’s drink, it is perhaps a bit inaccurate to call it “Bourbon based,” as it contains equal parts Bourbon and Mezcal. But Bourbon is what I have found gives this drink substance; the Mezcal provides the flavor and depth that pairs this drink well with a steak.
The Pan-Am, like I said, pairs well with steak, with bonfires, with a cigar, or with some philosophy reading. It is not so light; it is full-bodied. Mezcal, if you have never had it, is Agave liquor that is very, very smoky. More strictly speaking, it is the genus of which “Tequila” is species. In other words: every Tequila is a type of Mezcal, but not every Mezcal is Tequila. So, be forewarned about the alcohol content, and drink - as always - in moderation.
Warnings and tasting notes aside, let us get to the recipe itself! Pour one ounce of Bourbon, one ounce of Mezcal, one dash of Angostura bitters, and one dash of Simple Syrup into an old-fashioned or rocks glass, filled with ice. Stir 40 times, and then enjoy! As far as recipes go, this one is pretty straightforward, and takes less than a minute to confect.
The Pan-Am, by the glass, is also relatively inexpensive. Here in Ohio, calculating using prices of average brand liquors (Del Maguey Vida Mezcal and Maker’s Mark), the dollar per glass amount roughly equals $2.68. That is, again of course, providing you already have the bottles required. Buying them outright averages - for the typical 750 ml bottle, $40 for Mezcal and $25 for Maker’s Mark, on a good day. You can, as always, also substitute brands of alcohol.
With that, it is time to bring this inaugural Thirsty Thursday to a close. I hope you will find this drink enjoyable. Share in the comments what base drink I should next do, or with what dish you paired this one to!