Pacharan is typically served cold (~5-10 celsius), or on the rocks, or as part of a cocktail. Here are a few cocktail recipes:
San Fermin (classic cocktail named after the festival in Pamplona, which features the famous Running of the Bulls) - one ounce Pacharan in a chilled glass of Cava Brut.
Butano (or Butanito) - Pacharan and orange juice (preferably less sweet-style oranges). Poured in a high ball glass, with ice, and layered similar to a Tequila Sunrise.
Vaca-Rosa (Pink Cow) - Pacharan and milk
Pacharan del Bosque - Pacharan with red fruit juices like cranberry, cherry, and raspberry on ice.
Pacharansete - Pacharan with soda water and mint
Pacharan Manhattan - 2oz. Bourbon, 1oz. Pacharan, 1/4oz. Pont e Mes Vermouth (bitter orange), and 2 dashes Angostura Bitters. Stir on ice for 30 seconds, strain, and garnish with brandied cherry.
Basque Martini (from Iluna Basque Restaurant, San Francisco) - 1 1/2oz. Pacharan, 1 1/2oz. Crème de Bananes, 1oz. fresh lime juice, and 2oz. pineapple juice. Shake in a cocktail shaker two thirds full of ice for 15 seconds, then pour into a martini glass and garnish with a slice of pineapple and maraschino cherry.
Pacharan Oscuro (from Cigala Bar & Restaurant, London) - 1oz. Gin, 1/2oz. Pacharan, and a splash each of Manzanilla and oloroso sherry stirred together in a glass and garnished with a twist of orange.