Surf City Drink Packages Recipe

Prepare Simple Syrup (if not ready)

Combine equal parts sugar and water (for 0.5 cups syrup, use 0.5 cups sugar and 0.5 cups water) in a small saucepan. Heat gently, stirring until sugar dissolves. Cool to room temperature before using.

In a large pitcher (at least 3 quart capacity), add 2 cups light rum, 1 cup vodka, and 1/2 cup triple sec. Stir to combine.

Pour in 4 cups pineapple juice, 2 cups orange juice and 2 cups cranberry juice. Add 1/2 cup fresh lime juice and 1/2 cup cooled simple syrup. Stir thoroughly to integrate all components.

Taste the mixture and adjust sweetness or acidity: add up to an extra 1/4 cup simple syrup if you prefer sweeter, or up to 2 tablespoons more lime juice if you prefer brighter acidity.

Just before serving, gently stir in 2 cups chilled club soda (and 1 cup chilled ginger beer if using) to preserve effervescence. Mix slowly to avoid flattening.

If you need to prepare multiple pitchers in advance, do not add club soda or ginger beer until 10–15 minutes before serving; keep pitchers refrigerated.

Fill a large serving bowl or individual glasses with ice (use about 1/2 to 1 cup ice per serving).

Add pineapple slices, orange slices and lime wheels directly into the pitcher for visual appeal and to impart extra fruit flavor. Reserve a few slices of each fruit for individual glass garnishes.

Pour the finished cocktail over ice into glasses. Add a mint sprig and a maraschino cherry to each glass and finish with an extra lime wheel on the rim.

Provide a ladle for self-serve stations. Keep additional chilled club soda or ginger beer on hand for topping off fizz.

In a large pitcher, combine 5 cups pineapple juice, 3 cups orange juice, 2 cups cranberry juice, 3/4 cup fresh lime juice and 3/4 cup simple syrup. Stir well.

Chill the mixture until ready to serve. Immediately before serving, add 3 cups chilled club soda to preserve bubbles and gently stir.

Garnish and serve the same way as the alcoholic version: fruit slices and mint in the pitcher, serve over ice with a cherry and mint sprig.