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Lost Lake

Anytime · Aperitivo/aperitif · Elevenses/afternoon

4.2 44 ratings

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Ingredients

2 oz Aged Jamaican rum
1/4 oz Red bitter liqueur
1/4 oz Maraschino liqueur
3/4 oz Lime juice
1/2 oz Pineapple juice
1/2 oz Passion fruit syrup

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of pineapple wedge and parasol-skewered Luxardo Maraschino Cherry, and edible orchid flower.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN into glass (or tiki mug) filled with crushed ice.

Garnish

  1. 5 Garnish with pineapple wedge and parasol-skewered maraschino cherry, and edible orchid flower.
  2. 6 Serve with a straw.

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Flavour profile

16.3% alc./vol. · 1.6 standard drinks · 211 calories

History

Rum-infused tropical fruit balanced by bittersweet and sweet-sour notes.

This is adapted from a recipe created circa 2016 by Paul McGee. It was the signature cocktail at his Lost Lake bar in Chicago, Illinois. Paul's original recipe specifies Appleton Signature rum.

Created by Paul McGee