Lost Lake Recipe
Lost Lake Ingredients
2 oz / 60 ml Aged Jamaican rum (I used Appleton Signature)
0.25 oz / 8 ml Maraschino liqueur (Luxardo)
0.25 oz / 8 ml Campari
0.5 oz / 15 ml Pineapple juice
0.75 oz / 22 ml Passion fruit syrup (I used Chinola passion fruit liqueur as a 1:1 swap)
0.75 oz / 22 ml Fresh lime juice
Luxardo cherries and a lime wheel, for garnish
How to make a Lost Lake
Add the rum, maraschino, Campari, pineapple juice, passion fruit syrup, and lime juice to a shaker with a scoop of pebble ice and give it a short shake. Fill your tiki mug generously with pebble ice, pour the drink in, and garnish with skewered Luxardo cherries and a lime wheel.
The Lost Lake was created by bartender Paul McGee at his Chicago tiki bar of the same name, which ran from 2015 until it closed for good in early 2022. I'm glad the recipe lives on, because it's a modern tiki classic: a slightly fruitier cousin of the Bitter Mai Tai, with Campari and Luxardo maraschino giving it a bittersweet Italian accent. Those two Italian ingredients are exactly why it went in my Sophia Petrillo Golden Girls tiki mug — a little sweet, a little bitter, and full of stories about Sicily. If you use Chinola passion fruit liqueur instead of syrup like I do, it runs slightly more tart; add a touch of simple syrup if that's not your thing.
