How to make Pama Liqueur at home, by The Flavor of Pama


It has been over a year since I first opened my eyes to the world of pama liquor.

The thought of a drink that could literally melt your tongue was a new one for me.

I was still a little bit confused by it all. 

I had been buying Pama liques for my husband and I had always liked them. 

As a college student I had been consuming the drink from the moment it came out of the bottle.

It was a mix of a strong liquor (Pama) and a stronger flavor (Papa Porter). 

I thought it would be the perfect drink for a holiday party.

I tried it on many occasions.

It tasted amazing. 

My husband was not sure what to think about it, but it was definitely delicious. 

It had the same sweetness and flavor as pama, but was more mellow and refreshing. 

After a few weeks of drinking this drink in the evening, I was ready to try the next one. 

One day, after working a bit, I decided to go on a road trip.

I had heard so much about pama and had heard that it was a great beverage. 

The next day I drove down to my hometown of San Antonio, Texas, where I met up with my wife. 

We went to the bar and ordered some pama.

We had been planning to get some drinks on a Sunday afternoon, but I figured we could get some snacks and snacks along the way. 

On the drive back home, we stopped in to a local cafe for lunch.

The waitress greeted us and gave us the first hint of what we were about to experience. 

She told us that we could go to the store and buy our own pama (pama porter) if we wanted. 

For the next few days, we bought pama porters at local markets and then brought them home. 

Soon, we were buying them and selling them to local grocery stores. 

There was one time when I got an email from the local supermarket that said that we had bought a pama in the store. 

In all, we had purchased more than 20 pama cans in the past month. 

Eventually, we decided to move to another town and bought some more pama at local farmers markets. 

Then, I finally got a chance to try my hand at my own homemade pama recipe. 

At the time, I did not realize that my new-found love for pama would take me on a journey that would bring me closer to my own journey of self-discovery. 

To begin, I started with my pama making. 

What follows is a quick guide to my process for making my own pamas. 

This is not a recipe that you can follow exactly. 

Just like I love my homemade version of pappa, I would like to make my own Pama Porter, but there are several things to consider when you start. 

You need to be able to control the temperature and the moisture levels of your pama to the point where it is not dry or too wet. 

Your home should be air conditioned, preferably a humidor. 

Be aware that some people will not like the flavor of pamas when it is cold outside. 

If you are unsure about your specific needs, try using some spices. 

Try to find some flavors that are familiar to you and that you enjoy. 

Once you have your pamas, you can either fill them with some liquid or make them with a mixture of hot and cold water. 

A great tip if you are new to this process is to make your own spice rubs to add to the pama before adding any liquid. 

These rubs will make the pamas a little more inviting. 

Now, the next step is to get them to a temperature of 85 degrees Fahrenheit (33 degrees Celsius) so that they are ready to use. 

Make sure that the pamas have a good enough moisture level to hold their moisture. 

Pamas should be at room temperature, so be sure to bring the pams into a well-ventilated area. 

Bring the poms into the fridge for a minimum of one hour before opening them up to get a good temperature. 

Finally, fill the pammas with a mix that is just right for you. 

Some people like the idea of adding a bit of water, others prefer to use a bit more. 

When you are ready, let your pammases sit in the fridge overnight. 

Do not forget to check the pames to make sure that it is ready. 

While your pamases are in the refrigerator, you should start preparing your spice rub. 

Start by adding some spice rub to the mixture. 

Place the pameles in a zip-top baggie and seal the baggie. 

Next, wrap the pampas