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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 water. We used Smirnoff Vodka because it’s high quality and affordable. For a mocktail version of this drink, try Strykk Non-Alcoholic 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.
Angostura Aromatic Bitters: This is a spirit made with botanicals, herbs, water, and a neutral grain spirit. We used Angostura Aromatic Bitters because they’re the go-to aromatic bitters on the market. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the 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.
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.
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.
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.
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.
Add vodka, sherry, coconut water, lime juice, orgeat syrup, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a Pilsner glass over fresh cracked ice.
Top with bitters.
Stir gently for 1-2 seconds.
Garnish with mint sprig.
Ingredients
Directions
Add vodka, sherry, coconut water, lime juice, orgeat syrup, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a Pilsner glass over fresh cracked ice.
Top with bitters.
Stir gently for 1-2 seconds.
Garnish with mint sprig.
Make It a Mocktail: Use Strykk Non-Alcoholic Not V*dka in place of the vodka, Non-Alcoholic Sherry Flavoring in place of the sherry, and All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters to try a booze-free version of this drink.
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More Tiki Cocktails
If you like this tiki-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Donga Punch: A rhum agricole cocktail made with Don’s mix, lime juice, a grapefruit twist, a cinnamon stick, and an orchid blossom
Zombie: A rum cocktail made with velvet falernum liqueur, Donn’s mix, lime juice, absinthe, grenadine, Angostura aromatic bitters, and mint
Something Tequila: A tequila cocktail made with pineapple juice, orange juice, lime juice, simple syrup, passion fruit syrup, a lime slice, a mint sprig, and edible flowers
Cobra’s Fang: A rum cocktail made with orange juice, lime juice, passion fruit syrup, Swedish punsch, grenadine, absinthe, pineapple fronds, and a snake-shaped orange peel
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