Chicheme is a beloved traditional beverage that carries the soul of Panama in every sip. Originating from the Azuero Peninsula, Chicheme is a corn-based drink sweetened with sugar and flavored with vanilla, cinnamon, and occasionally nutmeg. It's a thick, creamy drink, served cold, making it a perfect refreshment for Panama's warm climate. Historically, Chicheme was a drink of the indigenous people, consumed during important ceremonies. Today, you can find it in markets and street stalls, often served in a plastic cup brimming with crushed ice.

Seco Herrerano is the national spirit of Panama, a clear, potent liquor distilled from sugarcane. Unlike rum, made from molasses, Seco is made from fermented sugarcane juice, giving it a distinctively smooth and clean flavor. Traditionally, Seco Herrerano is consumed neat, often with a slice of lime, but it's also a versatile base for cocktails. Among the famous cocktails, Seco con Vaca—a mix of Seco with milk—is a must-try for those exploring Panamanian drinking traditions.

Chicha de Saril is a refreshing hibiscus drink that is especially popular during the holiday season. Made from the bright red petals of the hibiscus flower, known locally as saril, this drink is both tart and slightly sweet, with a vibrant red color. To prepare it, the petals are boiled with spices like ginger, cinnamon, and cloves, then sweetened to taste. Chicha de Saril is not just a thirst-quencher but also a part of Panamanian Christmas celebrations, often enjoyed alongside festive meals.

Chicha de Maíz is a traditional corn beverage that showcases Panama's deep agricultural roots. It is made by fermenting ground corn with water, sugar, and sometimes spices. The result is a mildly alcoholic, slightly tangy drink that has been consumed for centuries by Indigenous communities. Chicha de Maíz can vary in sweetness and strength depending on the fermentation process. It's commonly found in rural areas, where it's made in large batches for communal gatherings and celebrations.

Ron Abuelo is synonymous with quality rum in Panama. This iconic brand has produced rum for over a century, using traditional methods passed down through generations. Ron Abuelo is made from sugarcane grown on the family-owned estates, and the rum is aged in oak barrels, giving it a rich, complex flavor. Whether sipped neat, on the rocks or mixed into a cocktail, Ron Abuelo offers a taste of Panama's rum-making heritage, making it a favorite among locals and visitors alike.

Panama's coffee culture is deeply rooted, and Café Duran is at its heart. Established in 1907, Café Duran has become a household name known for its rich, aromatic coffee that captures the essence of Panama's highland coffee regions. The beans, grown in volcanic soil, are handpicked and carefully roasted to perfection. Café Duran is more than just a cup of coffee; it's an experience that reflects Panama's dedication to quality and tradition. Whether enjoyed black or with a splash of milk, this coffee is a must-try for any coffee lover.

Mango season in Panama brings with it the delicious Batido de Mango, a tropical smoothie that's both refreshing and nutritious. Made by blending ripe mangoes with milk, sugar, and ice, this drink is a popular way to cool down during the hot months. Variations of Batido de Mango include other fruits like banana or pineapple. Still, the show's star is always the sweet, juicy mango. This drink is a staple at juice bars and street vendors nationwide

Chicha de Nance is a tart and tangy beverage made from the nance fruit, a small yellow fruit that grows abundantly in Panama. The fruit is fermented with sugar and water to create a drink that's both refreshing and slightly alcoholic. Chicha de Nance is typically enjoyed during the fruit's harvest season. She is a favorite at local festivals and family gatherings. Its unique flavor is a testament to Panama's rich biodiversity and the culinary creativity that makes the most of the local produce.

Resbaladera is a sweet, creamy beverage made from rice, sugar, milk, and spices like cinnamon and vanilla. It's similar to horchata but with a unique Panamanian twist. Resbaladera is often served cold, making it a perfect drink for hot days. The name "Resbaladera" comes from the Spanish word "resbalar," meaning "to slide," which refers to the smooth, slippery texture of the drink as it glides down your throat. This name reflects the drink's unique texture and the comfort it brings, often enjoyed as a dessert or a midday treat.

Balboa Beer is one of Panama's most popular beers, known for its rich, full-bodied flavor. Named after the Spanish explorer Vasco Núñez de Balboa, this beer has a deep golden color and a slightly bitter taste that pairs well with the country's hearty cuisine. Balboa Beer is a staple at bars and restaurants throughout Panama, often enjoyed with traditional dishes like ceviche or grilled meats. Its long history and consistent quality have made it a beloved choice among Panamanians.

Ginebra Seco is Panama's signature gin, distilled with a blend of botanicals that give it a distinct flavor profile. Unlike traditional gins, Ginebra Seco is known for its smoothness and versatility in cocktails. It's a popular choice for making classic gin and tonics and more inventive drinks that showcase its unique character. Whether you're a gin enthusiast or just curious to try something new, Ginebra Seco offers a taste of Panamanian ingenuity in spirit-making.

Raspadura is a drink and a traditional sweetener made from raw sugarcane juice that's boiled down into a solid, unrefined sugar block. In Panama, Raspadura is often dissolved in water to create a sweet, refreshing beverage, sometimes with lime or other fruits. It's a staple in rural areas, where it's used as a natural sweetener for everything from drinks to desserts. The process of making Raspadura is a time-honored tradition passed down through generations, and it remains an integral part of Panama's culinary heritage.

Chicha Fuerte is a potent fermented corn beverage that has been part of Panama's indigenous traditions for centuries. It's much more powerful than Chicha de Maíz in alcohol content and flavor. Chicha Fuerte is often associated with rituals and festivals, where it's consumed in large quantities as part of communal celebrations. The drink is made by fermenting corn with water and sugar, sometimes with the addition of fruits or other flavorings. It's not for the faint of heart. Still, for those looking to experience Panama's more traditional beverages, Chicha Fuerte is a must-try.

Malta Vigor is a non-alcoholic malt beverage loved for its sweet, slightly bitter taste. It's made from barley, hops, and water, similar to beer, but without the fermentation that produces alcohol. Malta Vigor is rich in vitamins and minerals, making it a popular choice for those looking for a nutritious drink. It's often enjoyed straight from the bottle, chilled, and is common in Panamanian households. The drink's robust flavor and energizing properties have made it a favorite among people of all ages.

Seco con Vaca is a traditional Panamanian cocktail that combines Seco Herrerano with milk, creating a smooth, creamy, refreshing, and potent drink. "Seco con Vaca" translates to "Seco with Cow," referring to the mix of liquor and dairy. This drink is often served over ice and is popular at parties and celebrations. It's a unique cocktail that highlights the versatility of Seco Herrerano and offers a taste of Panama's inventive approach to mixology.