• Jarnard Sutton

Behind the Stick with Nick Herda: How to make the Surfer in Panama

Masters Kitchen and Cocktail is serving up the perfect tiki-inspired cocktails for the summer. Top bartender Nick Herda shares their recipe for this flavorful, refreshing libation, Surfer in Panama.

Surfer in Panama $12

  • .75 oz. lime juice

  • .75 oz. pineapple juice

  • .50 oz. Luxardo

  • 1 oz. Maletti

  • 1 oz. Hamilton rum

  • dashes of Angostura bitters

What’s the origin of Surfer in Panama?

The Surfer in Panama is a tiki-inspired drink, perfect for San Diego’s beautiful beaches and weather.

How would you describe the taste to someone who hasn’t had this before?

A great drink for a hot day. The earthy tones of the rum really pairs well with the fresh pineapple.

What would be the key component in this drink?

The key component is the Hamilton Jamaican Pot Still Gold Rum! It’s distilled from molasses and aged up to five years and carries outstanding flavors of banana and spice. We add Meletti Amaro and Luxardo Marischino to impart their own flavors while enhancing the flavors of the Hamilton's Rum.

What makes a good tiki cocktail?

High quality booze, the freshest ingredients and great glassware.

What are some good dishes to pair this drink with?

Our Octopus at Masters pairs perfectly with the Surfer in Panama.

Bar manager Nick Herda shows you how to make this refreshing tiki based cocktail.

What kind of experience can diners have at Masters Kitchen and Cocktail?

You can come in and escape from everything while enjoying the ocean breeze and our wonderful décor with a well-crafted drink in one hand and a piece of a 30 oz. steak in the other.

About Nick Herda

Are you from San Diego?

I am originally from Las Vegas, Nevada and moved out here to Oceanside four years ago.

What's your thought process when creating a new cocktail?

First is what direction I want to go with the cocktail tiki, stirred and direct, etc. Once you have the direction, then you need to focus on what flavors and spirits work well together. Finally, the hardest part for me is naming the cocktail.

What's the most complicated drink you had to make?

Cocktails that I don’t currently know or cocktails that have loose recipes.

Have you ever had to cut some one off from drinking?

I am from Vegas! Yes of course, It's one of the hardest things to teach a new bartender because you always have to be professional even though the customer might be out of control.

Are you planning on creating any new cocktails in the future?

I'm always researching and thinking of new drinks to try out. Come in and try some!

[Related: In the Kitchen with Executive Chef Aaron Gentry of Masters Kitchen and Cocktail]

Masters Kitchen and Cocktail

208 S. Coast Hwy, Oceanside. (760) 231-6278 or mastersoceanside.com

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