Paul McGee fans didn’t have to wait long to find out the next step for the beloved bartender, who announced his departure from tiki hotspot Three Dots and a Dash in November. He’s joining forces with Land and Sea Dept. (Longman & Eagle, Parson’s Chicken & Fish) as the restaurant group’s beverage director, which means he’ll be overseeing three new bar projects.
First up? Lost Lake (3154 W. Diversey Ave., Logan Square, 773-293-6048), a tiki bar (shocker!) with help from Martin Cate of Smuggler’s Cove in San Francisco, on track to open mid-January. Think lots of rum, tastefully tropical décor, and food from the forthcoming Chinese restaurant called Thank You from Gabriel Freeman (Mott St., The Publican) next door.
To tide you over until opening, we snagged the recipe for their namesake drink.
|2 oz||Appleton V/X rum|
|.75 oz||passion fruit syrup (McGee suggests B.G. Reynolds’, available at Binny’s)|
|.75 oz||lime juice|
|.5 oz||pineapple juice|
|.25 oz||Maraschino (McGee uses Luxardo Maraschino)|
Combine ingredients in a cocktail shaker with ice. Shake vigorously for 10 seconds. Strain over crushed ice into a tiki mug. Garnish tropically with pineapple leaves, an orchid, and a paper umbrella.