La Pacaya Cocktail Recipe From Bloom Wynwood

Bartender Chris Hudnall likes to cook. Some of his cocktails require as much time in the kitchen as at the bar. For example, the salubrious Tequila Beets cocktail includes roasted beet juice. La Pacaya plays off the Latin flavors on the food menu at Bloom Wynwood. Guatemalan Ron Zacapa 23 rum and papaya are the base of this garden in a glass, which has a heady aroma of cilantro. For more 2012 Best Cocktail recipes, click here.

Recipe adapted from Bloom Wynwood, Miami, FL

La Pacaya
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La Pacaya from Bloom Wynwood, Miami, FL
Prep Time
Cook Time
Total time: 0 minutes
  • Honey syrup
  • 3 tablespoons honey
  • 1 tablespoon water
  • Cocktail
  • 4 scoops of papaya (with a melon baller)
  • ¾ ounce fresh lime juice
  • 2 ounces Ron Zacapa 23 rum
  • 12 cilantro leaves
  • Ice
  • Dash of The Bitter Truth orange bitters
  • 3 cilantro sprigs and 2 mango slices, for garnish
  1. Make the honey syrup: In a container, add the honey and water. Stir until the honey is dissolved.
  2. Make the cocktail: In a cocktail shaker, muddle the papaya. Add the lime juice, ¾ ounce of the prepared honey syrup and the rum. Clap the cilantro leaves with your palm, then add to the shaker. Shake vigorously with ice and strain into an Old Fashioned glass filled with ice. Top with the bitters. Garnish with the cilantro sprigs and the mango slices. Serve.
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