Panakam Cocktail: rum, tamarind and coconut water refresher
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The Panakam Cocktail combines 60 ml rum, 15 ml Swa Tamarind Shikanji syrup, 15 ml honey lemon ginger, 15 ml lemon juice, 120 ml coconut water, melon pieces and a dash of cardamom over ice, stirred in a highball, steel tumbler or clay tumbler.
Why does this recipe work?
Panakam is a traditional jaggery drink served in South Indian homes during summer, often with dry ginger and cardamom. The Swa Tamarind Shikanji syrup carries dark jaggery and light spice, so it fits the panakam idea without extra sugar.
Where does it fit on a bar menu?
The serve is designed for Indian food. It works alongside chaats, namkeens and sweets, and a steel or clay tumbler suits an Indian restaurant bar. See our restaurant page for pairing ideas.
See how Swa works with the bar, or browse more Swa recipes.Frequently asked questions
Why serve it in a clay or steel tumbler?
It follows the traditional way panakam is served and adds to presentation. A highball glass works equally well.
Dark rum or white rum?
Dark rum adds caramel depth that suits jaggery and tamarind. White rum keeps the drink lighter and fresher.
Is the coconut water necessary?
Coconut water adds natural sweetness and body. Regular water works if you prefer a cleaner taste.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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