Beach Drinks Recipe

Make simple syrup (if needed)

If you don't have simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Heat gently, stirring until the sugar dissolves. Cool to room temperature before using. This yields more than needed; reserve extras in the fridge.

In a large pitcher (2 quart / 2 L capacity), combine 3 cups fresh orange juice, 2 cups pineapple juice and 1 cup fresh lemon juice. Stir to combine.

Add 3 tablespoons simple syrup and 1 cup light rum, if using. Stir well. Taste and adjust sweetness — add up to 1–2 additional tablespoons simple syrup if you prefer sweeter.

Just before serving, add 2 cups chilled club soda to the pitcher to retain sparkle. If you prefer fully alcoholic or non-sparkling, omit the soda or substitute additional juice.

Fill glasses with ice (about 1–1 1/2 cups per 2 glasses). Pour punch over ice, garnish each glass with an orange slice, a pineapple wedge and a mint sprig. Add 1 tsp Angostura bitters per glass or 6 tsp to the whole pitcher for depth, if desired.

Serve immediately. Leftover punch without soda keeps 24 hours refrigerated; add fresh soda and ice when serving again.

Prepare ice and fruit: wash fruit, cut orange into thin wheels, slice pineapple into wedges and cut lime into wedges. Bruise mint lightly between your palms to release oils.

To rim a glass (optional): rub a lime wedge around the glass rim and dip into salt. Chill glass if desired before pouring drink.

For a colorful pitcher display, layer some orange wheels and pineapple wedges inside the pitcher before adding the punch mixture so fruit floats attractively.

If rimming, rub grapefruit or lime wedge around the glass rim and dip in salt. Fill a highball with 1 cup ice.

In a cocktail shaker or mixing glass add 1.5 oz tequila blanco, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 1 tsp agave or simple syrup. Add ice and shake until chilled (10–15 seconds).

Strain into the prepared glass over fresh ice. Top with 2 oz club soda or grapefruit soda. Gently stir once to combine.

Garnish with the grapefruit wedge and a sprig of mint. Serve immediately.

In a tall glass or shaker, combine 1 cup mango nectar, 1/2 cup pineapple juice and 1 tablespoon fresh lime juice. Add 6 bruised mint leaves and 1 cup crushed ice.

Shake briefly or stir vigorously for 10 seconds to chill and lightly bruise the mint further so aroma releases.

Top with 1/2 cup chilled ginger beer. Stir gently to combine. Garnish with a mint sprig and a lime wedge.

Serve immediately. This non-alcoholic cooler pairs well with the Citrus Beach Punch for guests who prefer no alcohol.