Lost Voyage

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Cocktail History

The Lost Voyage is a modern tiki cocktail that was created by Michael Kotke at Foundation Tiki Bar in Milwaukee, Wisconsin and was first published in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette. It calls for a unique split base of rhum agricole and sherry and mixes them with cinnamon syrup, citrus, and a heavy dose of Angostura bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rhum Agricole: This is one of the base spirits. It’s a type of rum distilled from freshly squeezed sugarcane juice in the French Caribbean Islands. We used Clément Rhum Vieux Agricole VSOP because it has a distinct taste with notes of brown sugar and cocoa. For a low-proof version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Amontillado Sherry: This is the other base spirit. It’s a medium-dry fortified wine made from palomino grape must.

Lemon Juice: This adds sweet and sour citrus flavors for balance. We prefer to use fresh citrus juice because it’s less bitter than the bottled stuff and tastes better.

Orange Juice: This adds more sweet citrus flavor. Again, we prefer to use fresh citrus juice.

Angostura Aromatic Bitters: This is a type of spirit infused with botanicals. They add more spice and complexity to the drink and tie the other flavors together. For a low-proof version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters.

Orange Slice: This is one of the garnishes. It adds more fresh orange aroma.

Mint Sprig: This is the other garnish. It adds fresh mint aroma.

Tasting Notes

The Lost Voyage features aromas of mint, orange, and allspice and has a flavor that mixes the nuttiness of sherry with the slight funkiness of the rum, orange sweetness, and hints of spice. The aftertaste then leaves a pleasant lingering of earthy sherry, warming rum, and tart citrus on the tongue.

Our Opinion of This Cocktail Recipe: Our opinions of the Lost Voyage were fairly split, with Kendall finding the sherry to be a little overpowering, while Alex thought the pairing was quite delicious. We did both agree that the combination of ingredients was clever though.

Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

Take Our Quiz →

Alex’s Take: ⭐⭐⭐⭐
“This drink is a good tiki wildcard because it combines flavors that mix well enough together that they’re not really noticeable, while there are some that are extremely noticeable, sherry being the first among them. The combination of rum and sherry is surprising in the sense that it hides the rum a bit, which is not an easy feat when using rhum agricole specifically. The cinnamon syrup is also a bit hidden among the other ingredients, but I have no doubt you’d notice if it wasn’t there. Overall, this is a pretty fascinating tiki blend, and though it’s certainly more contemplative than it is crushable, it has earned a place on our bar menu.”

Kendall’s Take: ⭐⭐
“This is another drink that had me wondering what to expect before tasting it. I was intrigued by the mixture of rhum agricole (a type of rum new to us this year) and sherry, but I have to be honest: I ultimately didn’t love it. Even though it was a split base, the sherry was far too overpowering, in my opinion, and the remaining ingredients were just kind of lost. Sherry’s already not my favorite spirit as it is. I like it more when there’s a hint of its flavor among the others, but in this recipe, it was just too much. The drink is still good, but I think I would’ve liked it more had we had modified the specifications a bit.”

Recipe

This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

Sale
Easy Tiki: A Modern Revival with 60 Recipes
Easy Tiki: A Modern Revival with 60 Recipes
Hardcover Book; Frechette, Chloe (Author); English (Publication Language); 176 Pages – 05/12/2020 (Publication Date) – Ten Speed Press (Publisher)
$11.99

AuthorEasy TikiPrep Time5 minsRating

Ingredients
 1 ½ oz Rhum Agricole
 1 ½ oz Amontillado Sherry
 1 oz Lemon Juice
 1 oz Orange Juice
 4 dashes Angostura Aromatic Bitters
 1 Orange Slice
 1 Mint Sprig

Method
1

Add rhum agricole, sherry, cinnamon syrup, lemon juice, and orange juice to a shaker.

2

Shake for 5-10 seconds.

3

Fill a highball or tiki glass with crushed ice.

4

Strain into glass.

5

Top with more crushed ice.

6

Top with bitters.

7

Garnish with orange slice and mint sprig.

Ingredients

Ingredients
 1 ½ oz Rhum Agricole
 1 ½ oz Amontillado Sherry
 1 oz Lemon Juice
 1 oz Orange Juice
 4 dashes Angostura Aromatic Bitters
 1 Orange Slice
 1 Mint Sprig

Directions

Method
1

Add rhum agricole, sherry, cinnamon syrup, lemon juice, and orange juice to a shaker.

2

Shake for 5-10 seconds.

3

Fill a highball or tiki glass with crushed ice.

4

Strain into glass.

5

Top with more crushed ice.

6

Top with bitters.

7

Garnish with orange slice and mint sprig.

Lost Voyage

Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum and All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters to try a low-proof version of this drink.

Tools & Glassware We Recommend

More Tiki Cocktails

If you like this tiki cocktail recipe, here are a few others we’ve tried that you may enjoy:

Junior Colada Cocktail Recipe

Junior Colada: A pineapple rum cocktail made with coconut liqueur, pineapple juice, lime juice, coconut soda, and pineapple fronds

Caribe Daiquiri Cocktail Recipe

Caribe Daiquiri: A rum cocktail made with pineapple juice, lime juice, simple syrup, and a lime slice

Wishful Thinking Cocktail Recipe

Wishful Thinking: A sloe gin and rhum agricole cocktail made with ginger syrup, lime juice, absinthe, Angostura aromatic bitters, and a mint sprig

Tia Mia Cocktail Recipe

Tia Mia: A mezcal and rum cocktail made with lime juice, orange curaçao, orgeat syrup, a lime wheel, a mint sprig, and an orchid blossom

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