{"id":1623106,"date":"2026-05-07T16:20:03","date_gmt":"2026-05-07T20:20:03","guid":{"rendered":"https:\/\/divine.ca\/?p=1623106"},"modified":"2026-05-07T16:20:03","modified_gmt":"2026-05-07T20:20:03","slug":"recipes-beach-cocktails-pours-drinks-sips-and-bites","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/recipes-beach-cocktails-pours-drinks-sips-and-bites\/","title":{"rendered":"3 Delicious Cocktail Recipes from: Beach Cocktails: Pours, Drinks, Sips, and Bites"},"content":{"rendered":"

There\u2019s something undeniably escapist about a great beach cocktail. Whether you\u2019re lounging poolside, hosting friends on the patio, or simply trying to channel vacation energy from home, the right drink has a way of instantly transporting you somewhere warmer.<\/p>\n

Allyson Reedy\u2019s Beach Cocktails: Pours, Drinks, Sips, and Bites<\/em> <\/a>captures that carefree spirit with 75 recipes ranging from classic tiki cocktails and frozen favourites to tropical mocktails and beach-ready bites. Featuring iconic drinks like mai tais, margaritas, rum punch, and painkillers with recipes inspired by celebrated destinations and bars including Death & Co and the Four Seasons, the book is equal parts cocktail guide and summer mood booster.<\/p>\n

Complete with tips on tropical ingredients, infused rums, homemade syrups, and entertaining essentials, it\u2019s the kind of cocktail book that makes every hour feel a little more like golden hour. We\u2019re sharing three delicious recipes<\/a> that deserve a spot in your summer rotation:<\/p>\n

SPIRIT OF ALOHA<\/h2>\n

ROYAL LAHAINA RESORT & BUNGALOWS, MAUI, HI<\/h3>\n

\"Beach<\/p>\n

Ube is a staple in Hawaii; the purple root vegetable offers a mildly sweet and nutty flavor as well as a showstopping hue. Here, ube syrup is balanced with coconut rum and lime and pineapple juices for a drink that screams aloha. <\/em><\/p>\n

SERVES 1<\/strong><\/p>\n

2 ounces K\u014dloa Kaua\u2018i coconut rum, or other coconut rum<\/p>\n

2 ounces ube syrup<\/p>\n

1 ounce lime juice<\/p>\n

1\/2 ounce Coconut Syrup (page 10)<\/p>\n

1\/2 ounce pineapple juice<\/p>\n

Lime slice, for garnish (optional)<\/p>\n

Pineapple slice, for garnish (optional)<\/p>\n

GLASS: snifter<\/p>\n

Pour coconut rum, ube syrup, lime juice, coconut syrup, and pineapple juice in a shaker filled with ice. Give it a good shake and strain into a snifter glass filled with fresh ice. Garnish with lime and pineapple, if using.<\/p>\n

SILVERSANDS TROPICAL BLISS<\/h2>\n

SILVERSANDS RESORT GRENADA AT GRAND ANSE<\/h3>\n

\"Beach<\/p>\n

There\u2019s no denying the dynamic duo that is passion fruit and coconut cream. They go together like a tropical peanut butter and jelly, a beachy Batman and Robin. Add some rum, lime, simple syrup, and bitters to the classic combo, and you\u2019ll understand why they call this one bliss. <\/em><\/p>\n

SERVES 1<\/strong><\/p>\n

1 1\/2 ounces premium white rum<\/p>\n

3\/4 ounce lime juice<\/p>\n

3\/4 ounce passion fruit pur\u00e9e<\/p>\n

1\/2 ounce coconut cream<\/p>\n

1\/4 ounce Simple Syrup (see below)<\/p>\n

1 dash Angostura bitters<\/p>\n

Pineapple slice, for garnish<\/p>\n

Mint sprig, for garnish<\/p>\n

GLASS: chilled hurricane or highball<\/p>\n

In a cocktail shaker, combine rum, lime juice, passion fruit pur\u00e9e, coconut cream, simple syrup, and bitters. Fill the shaker with crushed ice and shake vigorously until well chilled. Strain the mixture into a chilled glass of your choice filled with crushed ice. Garnish with pineapple slice and mint sprig.<\/p>\n

BOG CUTTER<\/h2>\n

JAKE POWELL, DEATH & CO, DENVER, CO<\/h3>\n

\"Beach<\/p>\n

This drink has more layers than a wedding cake. You get notes of lemon\u2019s bright citrus, orgeat\u2019s creamy almond, amaro\u2019s bittersweet herbs, cinnamon syrup\u2019s spicy kick, and banana\u2019s tropical smoothness. (And we haven\u2019t even gotten to the boozy rums and gin.) The complexity of this drink unfolds with every sip.<\/p>\n

SERVES 1<\/strong><\/p>\n

1 1\/2 ounces Denizen Vatted dark rum, or other dark rum<\/p>\n

1\/4 ounce Wray & Nephew rum, or other Jamaican rum<\/p>\n

1\/2 ounce Amaro Averna, or other amaro<\/p>\n

1\/2 ounce orgeat syrup<\/p>\n

1\/4 ounce Four Pillars navy strength gin, or other navy strength gin<\/p>\n

1\/4 ounce Tempus Fugit Cr\u00e8me de Banane, or other banana liqueur<\/p>\n

1 ounce lemon juice<\/p>\n

1\/4 ounce Cinnamon Syrup (see below)<\/p>\n

Mint sprig, for garnish (optional)<\/p>\n

Edible orchid, for garnish (optional)<\/p>\n

Cinnamon, freshly grated, for garnish (optional)<\/p>\n

GLASS: tulip<\/p>\n

Pour rums, amaro, orgeat syrup, gin, banana liqueur, lemon juice, and cinnamon syrup into a shaker with 12 or so pieces of pebble ice. Whip shake it, or shake until the ice melts. Strain into a tulip glass filled with pebble ice and garnish with mint, orchid, and grated cinnamon, if using.<\/p>\n

Orgeat Syrup<\/h4>\n

MAKES 2 CUPS<\/strong><\/p>\n

1 cup almond milk<\/p>\n

3\/4 cup sugar<\/p>\n

1\/2 cup water<\/p>\n

1\/4 teaspoon almond extract<\/p>\n

Add all ingredients into a large pot and bring to a boil over high heat. Reduce for 10 minutes and ensure sugar is dissolved. Remove from heat and allow mixture to cool before use..<\/p>\n

Recipes excerpted from Beach Cocktails: Pours, Drinks, Sips, and Bites. Edited by Allyson Reedy. Photography by Lauren McDuffie. Reprinted by permission of Gibbs Smith Books.<\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s something undeniably escapist about a great beach cocktail. Whether you\u2019re lounging poolside, hosting friends on the patio, or simply trying to channel vacation energy from home, the right drink…<\/div>\n
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