Alright, so I found myself in Panama, and you know me, I like to get a real feel for a place. And what’s one of the best ways to do that? Through the local drinks, of course! Not just the fancy tourist stuff, but what actual Panamanians are sipping on. So, I made it my mission to try out whatever I could get my hands on. It was quite the journey, let me tell you.
Starting with the Basics: Beer and Everyday Refreshers
First off, you can’t ignore the beer. It’s everywhere. The two big local names you see are Balboa and Atlas. I grabbed a few of these pretty much as soon as I got settled. They’re light, crisp, and honestly, just what you need when that Panamanian heat hits you. Nothing too complicated, just straightforward, easy-drinking stuff. Perfect for washing down some patacones, you know?
Then there are the ‘refrescos’ – the natural fruit juices. Man, these were a game changer. I was gulping down fresh passion fruit (maracuyá), pineapple (piña), and soursop (guanábana) juice like it was going out of style. You find these little stands or ‘fondas’ selling them, and they’re just bursting with flavor. So much better than anything you get from a carton back home. I probably had at least two a day. My favorites were:
- Maracuyá: Tangy and super refreshing.
- Tamarindo: A bit sweet, a bit sour, really unique.
- Piña: Just pure, sweet pineapple goodness.
Diving a Little Deeper: The Stronger Stuff
Okay, so after getting comfortable with the everyday drinks, I decided it was time to explore some of the more… potent options. Everyone kept mentioning Seco Herrerano. They call it the national liquor. It’s a sugarcane spirit, and let me tell you, it’s got a presence. I first tried it neat, just a small shot. Whoa. It’s strong, alright. Definitely clears the sinuses! Not really something I’d sip on its own all night, to be honest.
But then, I saw the locals mixing it. The most common way seemed to be with milk, called ‘Seco con leche’, which sounded a bit odd to me at first. But I also saw it mixed with fruit juices, especially passion fruit, which they call ‘Seco con maracuyá’, or even just with soda. Mixed, it’s a whole different story. Much more approachable. I actually quite enjoyed a ‘Seco con maracuyá’ on a warm evening. It grows on you.
Don’t Forget the Rum!
Panama makes some seriously good rum too. Ron Abuelo is the big name here. I’d seen it around, so I figured I had to give it a proper try. I didn’t go for the super cheap stuff but tried a mid-range añejo. Sipped it neat. Smooth. Really smooth. You can taste the quality, the aging. It’s got that nice caramel, woody kind of flavor. Definitely a good way to end an evening. I even found a place that made a pretty decent rum cocktail with it, though just sipping it slow was my preferred method.
And Some Other Interesting Finds
There was also something called Chicha. Now, this can mean a few different things. Sometimes it’s a non-alcoholic fruit drink, but the traditional stuff, or some versions, can be fermented, often from corn. I tried a chicha de maíz from a street vendor. It was thick, a bit sweet, and had a very distinct corn flavor. It wasn’t my absolute favorite, I gotta say, but it was interesting to try something so traditional. There’s also chicha fuerte, which is the fermented, alcoholic version, but I didn’t get around to trying that one – maybe next time!
Oh, and I also tried a ‘Raspao’. It’s basically shaved ice with flavored syrups and sometimes condensed milk. Not exactly a ‘drink’ in the traditional sense, but super popular and incredibly refreshing on a hot day. I had one with a mix of bright red and blue syrup and a good drizzle of condensed milk. Felt like a kid again!
So yeah, that was my little adventure through the drinks of Panama. From basic beers to the strong Seco and lovely rums, plus all those amazing fresh juices. It was a good time, and definitely helped me get a better taste of the local culture. You learn a lot just by seeing what people are drinking around you. Definitely worth the effort to step out of the usual and try something new.
