We could all use the fantasy of a warm island vacation right about now, and thankfully, season three of The White Lotus is on its way to deliver. The darkly comedic HBO show is back, and this time, it’s taking us to Thailand with a whole new cast of characters and even a few familiar faces. To celebrate this guilty pleasure, we have a cocktail recipe that brings those island vibes right to your living room. With bright, fresh, and fruity flavors, plus the unique sweetness of lychee and coconut, you’ll be kicking your feet up on the beach in no time. Mix this cocktail up and get ready for the first episode of season three on February 16 (what a nice Valentine’s weekend treat).
What is Season 3 of The White Lotus About?
While we don’t know too much about the third season of The White Lotus, the cast, location, and general theme can give us clues. In terms of the cast, most of the characters we will see are new to the series like Jason Isaacs, Walton Goggins, Leslie Bibb, Carrie Coon, and Michelle Monaghan to just name a few. But, Natasha Rothwell’s character from season one sees the limelight again though this time as a guest on a work trip rather than an employee. Other than the cast, this new resort in Thailand brings about a new theme for the season. In a clip by Variety, show creator Mike White said that a look at death, Eastern religion, and spirituality through a satirical lens will preface the story line. To find out what exactly happens, you’ll have to tune in through an HBO Max subscription when the season arrives.
A Thai Getaway Cocktail for The White Lotus Season 3
Description
A tropical but unique cocktail to celebrate such an intriguing show.
Ingredients
- 4 lychee
- 1/2oz fresh pineapple juice
- 1/2oz coconut sugar simple syrup (add more if needed)
- Juice from 1 lime wedge (1/4 of a small lime)
- 3oz vodka
- 2oz G Joy Junmai Ginjo Genshu Sake
Instructions
- In a cocktail shaker, muddle the lychee, pineapple juice, lime juice, and coconut simple syrup.
- Add ice. Add vodka and sake. Shake vigorously until a frost forms.
- Strain pour into a chilled coupe glass and garnish with a lime wheel.
Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
