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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. We used Smirnoff Vodka because it’s high quality and affordable. For a mocktail version of this drink, try STRYKK Not V*dka in place of the vodka.
Sherry: This is a type of fortified wine made in Spain with palomino grapes. We used Sheffield Cellars Very Dry Sherry because it has a dry and rich wine flavor. For a mocktail version of this drink, try Non-Alcoholic Sherry Flavoring in place of the sherry.
Coconut Water: This is the liquid juice inside a coconut. We used Vita Coco Coconut Water.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
Orgeat Syrup: This is a sweetener made with roasted almonds, orange blossom, sugar, and water. We used Liber & Co. Almond Orgeat Syrup because it’s delicious and high quality.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. We used Angostura Aromatic Bitters. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the aromatic bitters.
Mint Sprig: This is an herb. We 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. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We 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. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
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 2024-10-03.
Tasting Notes
The Paradise Lost begins with aromas of cool mint and tangy allspice and has a bright citrus-forward nuttiness in the initial taste followed by a lingering aftertaste of coconut and dry sherry.
Our Opinion of This Cocktail Recipe: The vodka is a chameleon in this drink. It gives the other ingredients an opportunity to shine without having a prevalent taste of its own, and the use of bitters right on top gives off a pleasant spiced aroma without affecting the remaining flavors. If you’re like Kendall and aren’t too fond of sherry, this one may not be a favorite, but for those of you like Alex who enjoy its unmistakable taste and dryness, you’ll find this a pleasantly subdued and very sessionable tiki drink.
Alex’s Take: ⭐⭐⭐⭐
“I actually really liked this recipe. For me, it struck a great balance between being a super tasty tiki drink with great tropical flavors and a fun mood and being a “serious” drink by the strategic inclusion of sherry. I’ll also never say no to orgeat in a cocktail. Another thing I loved was the lower ABV, which is always great since it means you get to enjoy more of them. This is one I would definitely make again, especially on a day when I’m starting earlier than evening.”
Kendall’s Take: ⭐⭐
“After trying so many rum and coconut cream tiki drinks this summer, it was nice to break up the flavors with a recipe made using a different base. I knew this cocktail 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 and let Alex finish the rest. 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 2024-10-03.
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.
