Paradise Lost

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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 fermented grains or potatoes and water, which are distilled and then filtered to develop a clean, neutral flavor.

Sherry: This is a type of wine made with white grapes, water, and yeast, which are fermented, fortified with brandy, and then aged to develop a range of flavors, from dry and crisp to rich and sweet.

Coconut Water: This is the liquid extracted from young coconuts, which is filtered into a light, refreshing beverage.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Orgeat Syrup: This is a sweetener made with almonds, white sugar, and water, which are blended and flavored with orange flower water to develop a nutty, floral sweetness.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Mint: This is an herb made from the leaves of the mint plant, which are harvested and used for their cool, aromatic flavor.

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.

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 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 found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.