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Cocktail History
The Paradise Lost is a modern tiki cocktail that was created by Kirk Estopinal at Cane & Table in New Orleans, Louisiana. The recipe was the product of his trying to make a drink that was “tiki but of the moment.” He achieved this with the contemporary usage of vodka and sherry that deliver a hit of dryness but keep the alcohol level lower; meanwhile, the clever addition of coconut water, mixed with the classic lime, orgeat, and aromatic bitters, brings a bit of flavor without the loud and colorful qualities of the coconut cream you usually find in tiki cocktails.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Vodka: This is a spirit made with grains, vegetables or fruits, and alcohol. I used Smirnoff Vodka.
Sherry: This is a type of fortified wine made in Spain with palomino grapes. I used Sheffield Cellars Very Dry Sherry .
Coconut Water: This is the liquid juice inside a coconut. I used Vita Coco Coconut Water.
Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.
Orgeat Syrup: This is a sweetener made with roasted almonds, orange blossom, sugar, and water. I used Liber & Co. Almond Orgeat Syrup.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Mint Sprig: This is an herb. I used fresh Mojito mint.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale yellow and red-orange with an ombré effect
• Aroma: Mint and allspice
• Taste: Bright citrus-forward and nutty flavors
• Finish: Noticeable coconut and dry sherry
Kendall’s Rating: ⭐⭐
Kendall’s Take: “I’ve tried a lot of tiki drinks made with rum and coconut cream, so it was nice to break up the flavors with a recipe made using a different base. I knew the Paradise Lost would be unique when I saw vodka and sherry on its ingredient list; unfortunately for me though, I’ve realized I’m just not the biggest fan of sherry. Much like absinthe, I find it to be too overpowering… or maybe distracting is the right word? Either way, that was about all I tasted in this one, so I only had a few sips. I suppose I’ll be sticking to more traditional tiki ingredients for now.”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-05-23.
Paradise Lost
The Paradise Lost is a modern tiki cocktail that was created by Kirk Estopinal at Cane & Table in New Orleans, Louisiana. The recipe was the product of his trying to make a drink that was "tiki but of the moment." He achieved this with the contemporary usage of vodka and sherry that deliver a hit of dryness but keep the alcohol level lower; meanwhile, the clever addition of coconut water, mixed with the classic lime, orgeat, and aromatic bitters, brings a bit of flavor without the loud and colorful qualities of the coconut cream you usually find in tiki cocktails.
Ingredients
Method
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Add vodka, sherry, coconut water, lime juice, orgeat syrup, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a Pilsner glass over fresh cracked ice.
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Top with bitters.
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Stir gently for 1-2 seconds.
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Garnish with mint sprig.
