Lost Lake’s Mai Tai (2015 version)
The bar's first iteration of the Trader Vic classic.
- story: Tatiana Bautista
- photo:
The bar's first iteration of the Trader Vic classic.
Starchy rice-infused syrup gives this Daiquiri its "unctuous texture."
Starchy sushi rice imparts a richer, rounder texture to this Japanese whisky cocktail.
Cold brew concentrate packs a strong punch in lieu of fresh espresso.
“Pineapple and Maraschino are a dream,” Zach Lynch says of this tiki-leaning, smoky Scotch-based cocktail.
As a riff on Jerry Thomas's Improved Holland Gin Cocktail, technically this is a cocktail that’s been twice “improved.”
Maraschino liqueur helps accent the caramel of the rum and the nuttiness of the Madeira in this shaken cocktail.
Belonging to the ecclesiastic family of wine-based punches, the port-based Bishop cocktail was popular in the 18th and 19th centuries.