Panama Goose

Our friend Dave Jameson won the Coffee in Good Spirits competition in 2016 with this recipe.

It's based on the classic Sazerac cocktail but Dave put a completely different spin on it with his own techniques and homemade ingredients. If you want to make this properly you’ll need to source yourself some special ingredients and give yourself a lot of time. The devil is in the detail.

The end result will give you a pine-y aroma with orange citrus, dried fruit, soft spice and a savoury finish on the palate with a silky mouthfeel.


A grown up cocktail with fruit and savoury notes

Good for

Proving your mixologist credentials

See recipe

October 14, 2018

How to make it

  1. You will need to make the goose fat-washed vodka and oleo saccharum in advance...
  2. To Make the Goose fat-washed vodka:
  3. 1. Melt the goose fat
  4. 2. Pour the vodka into the melted fat
  5. 3. Leave to infuse for three hours
  6. 4. Freeze the liquid
  7. 5. Skim off the fat and filter back into the vodka bottle
  8. To Make the Oleo Saccharum
  9. 1. Shave the zest from your citrus fruit (all of it!)
  10. 2. Leave the Peel in the sugar for at least 24 hours
  11. 3. Press the peel through a sieve and pour into a storage bottle. (this may sound strange, but it’s some kind of alchemy that produces a delicious citrus syrupy liquid)
  12. To Make the cocktail
  13. 1. Ice your serving vessel, you want it nice and chilled
  14. 2. Rinse the vessel with the Grand Marnier and set to one side
  15. 3. Ice your mixing glass. You want a good amount of ice
  16. 4. Add the Oleo Saccharum (5ml), Matusalem Oloroso, goose fat-washed Grey Goose (20ml), Espresso and salt solution
  17. 5. Stir vigorously until cold
  18. 6. Discard the Grand Marnier rinse from your serving vessel
  19. 7. Strain the liquid from your mixing glass into the serving vessel
  20. 8. Garnish with a sprig of rosemary and spank it to release the aromas. As you spank loudly say “naughty rosemary” (optional…not optional!)
  21. 9. Share your #unioncocktails

What you'll need

  • 25ml of Espresso (at the time Dave used Emporium Natural Caturra , but any fruit driven coffee will work)
  • 10ml of Grand Marnier Liqueur (rinsed with ice)
  • 25ml of Matusalem Oloroso Sherry
  • 40g goose fat
  • Bottle of Grey Goose Vodka
  • 2kg of citrus fruit
  • 200g of caster sugar
  • 2 drops of a mild salt solution
  • Plenty of ice
  • Sprig of rosemary
  • Sieve
  • Clip-top glass bottle
  • Bar spoon
  • cocktail strainer
  • Chilled mixing glass
  • 13oz copper Moscow Mule cup

What coffee to use

  • You'll need a coffee suitable for espresso. We would recommend any of our House Blends or some of our Single Origins.

    See the bottom of the page for specific suggestions.


Coffee and cocktails, a marriage made in heaven. And the perfect way to wind down after a busy day.

Click here to see our full list of cocktail recipes made by our team of expert barista mixologists.

This recipe works perfectly with these coffees

Image: ,Wholebean,Cafetiere,Filter,Espresso,200g,1kg
Bright Note Blend
Notes of Tangerine, Chocolate, Macadamia
Sunshine in a cup
Quality Score: 84.75
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Image: Maraba, Rwanda, Union Coffee Bag,Wholebean,Cafetiere,Filter,Espresso,200g,1kg
Maraba Rwanda
Notes of Citrus, Redcurrant, Toffee
Sweet and delicious
Quality Score: 84.0
Would you like to
Learn More
shop now