“Our version of the classic frappé is inspired by the Daiquiris served in Havana bars like El Floridita,” explains Paul McGee.
After returning from a trip to the Cuban capital he set to work tweaking the classic for Lost Lake. “It took a long time to get everything right—the flavor, texture and dilution,” he recalls. “I actually used Rick Bayless’ ’90s Margarita recipe to solve the problem of too much liquid, and [I] use lots of lime zest and less actual lime juice.”