Something From Nothing: Lost Lake Cocktail Recipe (Submitted by Paul & Dan)

Our favorite tiki bar, Lost Lake, set up an Go Fund Me ‘tip jar’ to help out their employees while the bar is closed. If you donate, you can sign up for a twice-weekly newsletter, which includes a variety of things, most excitedly, never-before-released cocktail recipes. We’ve gone a bit overboard and made three of them so far – our favorite has been the ‘Something from Nothing’ which includes rum, bourbon, and coffee. We’ve included the recipe below, and we encourage those interested to donate and subscribe to the newsletters if you can! Here is the link: And here is the recipe: 

1 oz bourbon
1 oz aged Barbados rum
0.5 oz coconut cream (recipe below, we used that bottled ‘cream of coconut’ you can find in most alcohol aisles)
0.5 oz coffee demerara syrup (recipe below)
1 oz cold brew (or cold coffee)
0.5 oz cinnamon syrup (recipe below)
0.5 oz lemon juice

Combine all ingredients in a cocktail shaker with one cup crushed ice. (You can just bust up a bunch of freezer ice with a rolling pin!) Give it a good shake for about 5 seconds, then pour the entire contents into your cutest glass (we call that a ‘dirty dump’ lol). Top with more crushed ice, and garnish with tropical things! We like cinnamon and a swizzle stick on this one.

Cinnamon Syrup
Whip up some simple syrup (equal parts white sugar and water, stirred over heat until all the crystals dissolve) and toss in a bunch of cinnamon sticks. Let it steep for at least 24 hours, strain out cinnamon.

Coffee Demerara Syrup
Take some of that demerara sugar left over from making coconut cream, and mix equal parts with brewed coffee over heat until all the crystals dissolve.
Coconut Cream
1 13.5 ounce can unsweetened coconut milk
2 cups demerara sugar (like Sugar in the Raw!)
Combine the coconut milk and sugar in a small saucepan set over medium-low heat. Whisk until the sugar dissolves and the mixture is smooth, about 5 minutes, then remove from the heat and let cool to room temperature. This recipe makes approximately 22 ounces. You can store in an airtight container in the fridge for about a week. This syrup will separate and that’s okay! Just give it a good shake before using.

Also, here’s a cool article from Punch about a mixologist at Existing Conditions in NY who’s using modernist techniques with tiki inspiration to take tiki a step further.