Throw on your bucket hats and brush off your *NSYNC dance routines… because it’s time to grab a spot under the Lost Whale tented patio and celebrate the flavors of spring.
“We’ve been around for seven years, but we’ve never really adequately celebrated the releases of our new menus,” notes Lost Whale co-owner Dan Beres.
But all of that changes Friday, April 4 through Sunday, April 6 when Lost Whale, 2151 S. Kinnickinnic Ave., pulls out all the stops to celebrate the release of their new spring cocktail menu. And trust us when we tell you: you won’t want to miss the party.
The entire party will be set against the backdrop of sweet, sweet 90's jams. Every single one of them will be fully curated from Total Request Live (TRL) Playlists.
New cocktails
Plus, you’re going to be sipping on some of the best, brightest cocktails around including experimental quaffs like the “You Can Do It Put Arrack Into It”, a cocktail showcasing the smoky fruitiness and vegetal funk of Batavia Arrack alongside run, lime, house raspberry syrup, Kronan Swedish Punsch Liqueuer, bitters and a memorably delicious waft of “peach air”.
You’ll also find fresh creations like “Hi, My Name is … (Chicka Chicka) John Daly” featuring two kinds of vodka, Rishi Blueberry Rooibos Tea, green cardamom syrup, lemonade, bitters and a garnish of fresh mint and grated nutmeg.
Or how about a "You'll Never Shine If You Don't Glow"? This Smashmouth ear-worm-inducing gin-based cocktail comes with all the spring break flava including toasted coconut syrup, grapefruit, lime and Cava. It's also a little spicy (cuz spring break was spicy), a little salty (cuz the ocean) and garnished with a snip of mint and the glow of a retro finger spotlight.
And – for those who remember – there's also a liquid homage to "Carrot Top" featuring two types of tequila, mezcal, lemon, carrot (of course) apple, housemade lemongrass syrup, Orange Curacao, Bitter Queens Thai Spice Bitters and a finger board ... you know, so you can surf yourself right back to 90's classics like "Chairman of the Board".
Or party with zero proof!
The "Carrot Top" will also be available in a zero-proof format featuring Lyre's Agave Blanco Spirit, Lyre's Cane Spirit and Lyre's Orange Sec.
You can also dive into zero-proof masterpieces like “It’s The D.R.E.” featuring Canna Stillery Cherry Royale THC Spirit, Lyre’s Zero Proof Dark Rum Alternative, fresh lime, ginger syrup, Pathfinder Zero Proof Amaro, Bittercube Cherry Bark Vanilla Bitters and some aquafaba to spiff it up... kinda reminiscent of those classic foam pits.
As they say: “Couple two three sips and you’ll be rockin’ your khakis with a cuff and a crease.”
Speaking of zero-proof, for the first time Lost Whale will also release an NA version of their staple "Oops Not Berry's" cocktail and their Wisco Old Fashioned.
Samples all weekend
Guests will also have the opportunity to take part in free daily spirit samplings featuring full proof spirits (Friday), zero proof spirits (Saturday) and THC-infused spirits (Sunday).
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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