3/4 oz Passion Fruit Syrup
3/4 oz Lime Juice
1/2 oz Pineapple Juice
1/4 oz Maraschino Liqueur (Luxardo)
1/4 oz Campari
Shake with 1 cup crushed ice and pour into a Tiki mug (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple frond, pineapple slice, orange peel, and edible flowers (mint, orange slice, borage flowers, and Lost Lake swizzle stick).
A few Mondays ago, I began to flip through the latest issue of Imbibe Magazine where I came upon one of Paul McGee's Tiki recipes. This one was the eponymous recipe from Chicago's Lost Lake, and the combination reminded me of a Mary Pickford crossed with a Jungle Bird. Moreover, this recipe gave me a good excuse to garnish with the Lost Lake swizzle stick that I kept after McGee made me a Penang Afrididi #1 at an event at Tales of the Cocktail last summer.