Lost Lake
Paul McGee's modern Chicago tropical classic, balancing funky Jamaican rum and passion fruit with a dry, bittersweet seam of Campari and maraschino.
- Glassware
- Highball glass
- Strength
- 21% ABVBefore dilution
- Garnish
-
- Pineapple wedge Cut the wedge into a crescent.
Ingredients
- Jamaican rum 60 ml Use an aged Jamaican rum.
- Passion-fruit syrup 22.5 ml
- Fresh lime juice 22.5 ml
- Fresh pineapple juice 15 ml
- Luxardo Maraschino 7.5 ml
- Campari 7.5 ml
Preparation
- Add all the ingredients and 240 ml crushed ice to a blender.
- Flash-blend for three seconds.
- Pour unstrained into a highball glass and add more crushed ice to fill.
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