Dead End Paradise opened this spring, and it’s located even closer to the explosion site than their last spot. “That's why it's Dead End Paradise, and what we need in Lebanon is also the same,” says Ballout. “This is the area where we hang out always, where we live. So if we are not a part of reviving the area, who is going to do it?”

That spirit underpins Daiquiri of Paradise. For example, Ballout doesn’t pay much attention to the brand names on the Calvados in the cocktail. Like Champagne, only apple brandies produced in a specific region of France have the right to the name Calvados. But imports are hard to come by because of the collapse of Lebanon’s currency, so Dead End Paradise improvises, substituting local ingredients and house-made spirits when necessary.

Wherever the ingredients come from, the goal here is to achieve the creamier texture and the right balance of sweet, sour, and spice. “It’s like a more complex daiquiri, but also easy to make for consumers because we usually prefer a different layer of flavors,” says Ballout. It was initially intended for late-night parties, but it works wonderfully as an after-dinner drink as well. Cook up a batch of the spiced coconut syrup, bottle it, and keep it close by — or take it to go when the party moves on.