"Steph Bell comes in five days a week and does all of our syrup prep, batches, things like our frozen and any sort of infusions," says Ray Sakover, co-owner of Paradise Lost. "And then we have another two people who come in seven days a week to do our garnishes and juice." This highlights the dedication and labor involved in creating tiki cocktails, which rely on fresh and house-made ingredients.
"It was originally called 'passionola' because it always contains passionfruit, and the 'nola' is an ode to New Orleans because it was invented there [it was also famously used in the original Hurricane]," Sakover says. "It was made for soda fountains, and Beach used a variety of fruits to create a syrup that was thick and flavorful, setting the standard for future tiki drinks."
[
Collection
]
[
|
...
]