17 Sexy Beach Cocktails From Around the World

Nothing says vacay like lounging on the beach or by the pool with a cocktail in hand. Thirsty yet? You will be after a look at these cocktails from some of the world’s best beach locales. Lifting our glass filled with a fruity libation, here’s to you and your summertime fun in the sun.

1. Pescadero Punch – Todos Santos, Mexico

Created by bar manager Danny Sanchez, Rancho Pescadero

3 Basil Leaves, diced
2 Large Strawberries, diced
2 Tbsp brown sugar
1 oz White Rum
1 oz Añejo Rum
Juice of 2 limes
Splash of Perrier Lime

Place the basil, strawberries and lime juice in a cocktail shaker. Add the brown sugar and then gently smash everything with a muddler. Add ice and then both rums and shake vigorously. Pour into highball glass and add a splash of Perrier. Garnish with a basil leaf or strawberry.

Pescadero Punch

2. Bizanga Mexican Cocktail – La Paz, Mexico

Served a CostaBaja Resort & Spa

1.5 oz Tequila Realeza Mexicana Blanco
.5 oz Controy
Juice from 1/2 of a Sweet Lemon
1.5 oz Raspberry Juice
Dash of pineapple Juice
Dash of Perrier

Mix spirits and juice. Pour over ice in a rocks glass. Top with Perrier water.

3. Dragon Flame – Cabo San Lucas, Mexico

Created by mixologist Osvaldo Vázquez at Capella Pedegral Hotel & Resort

Ingredients “A”
2 oz Tequila Casa Dragones Blanco
½ oz Lavender syrup
2 oz Lychees
50 g Roasted Agave
1 Egg White

Ingredients “B”
3 Drops of Angostura
1 Splash of Bitter orange blossom
3 Slices of Apple Chili
Cilantro Flowers

Pour all ingredients “A” (except the egg white) in a mixing vessel, macerate. Add the egg white. Strongly shake all ingredients for 20 seconds. Filter out in a glass over ice and add ingredients “B.” Garnish with sliced apple chili and cilantro flowers.

Dragon Flame

4. Azul Margarita – Playa La Ropa, Mexico

Served at Viceroy Zihuatanejo

1.5 oz White Tequila
1 oz Blue Curaçao
1 oz Lemon Juice

Shake and serve.

Azul Margarita

5. Zurra – Guanacaste, Costa Rica

Served at Andaz Peninsula Papagayo Resort

1 oz Green Chartreuse
1 oz Cinnamon Syrup
..5 oz Lemon Juice Mandarin
3 oz White Wine (Sauvignon Blanc)
1 oz Sparkling Wine
2 slices of Granny Apple
2 slices of Pear
2 slices of Strawberries
2 Sweet Blackberries
1 Cinnamon Stick (flambéed)

Add all ingredients directly to glass, stir and serve with lots of ice and fruit. Flavor with orange peel. Burn the cinnamon stick on one side of the glass to smoke the cocktail. Serve in a highball glass.

Zurra

6. Dragonberry Mojito – San Juan, Puerto Rico

Served at San Juan Marriott Resort

1 Cup Fresh Strawberries
1/2 Cup Fresh Mint
1 oz Simple Syrup
2 oz Bacardi Dragonberry Rum

Muddle strawberries and mint in glass. Shake remaining ingredients and pour over glass. Add ice. Best enjoyed with salsa music!

Dragonberry Mojito

7. White Peach and Beach Rose Sangria,Martha’s Vineyard, Massachusetts

Served at Harbor View Hotel

1 oz Hennessy Cognac
1 oz Peach Schnapps
3/4 oz Simple Syrup
4 oz White Wine
3 Slices of Peach
2.5 oz Perrier
4 Beach Rose petals

Mix contents, with exclusion of Perrier sparkling, and let sit for infusion one to two days. Once ready to pour, fill a red wine bulb glass with ice. Agitate the sangria mixture, pour over ice, and top with Perrier. Garnish with petals.
White Peach and Beach Rose Sangria

8. Kula Country Lemonade – Maui, Hawaii

Created by mixologist Kerry Mekeel, Hotel Wailea

2 oz Vodka
3 Spearmint Leaves
3 Fresh Ripe Strawberries
1 Cup Fresh Squeezed Lemonade

In a blender add strawberries and lemonade, after thoroughly blended, add to vodka and shake well. Tear the mint leaves to release the flavor and scent, and then add to cocktail.

Kula Country Lemonade

9. Skinny Lili-Coco – Manele Bay, Hawaii

Served at the Four Seasons Lāna‘i at Manele Bay

2 oz Kai Young Coconut Shochu
.75 oz Lime Sour
.5 oz Passion Fruit Puree
.5 oz Pineapple Juice
1.5 oz Coconut Water

Mix all five ingredients with ice, shake and strain into a glass with ice. Garnish with thin strawberries.

Skinny Lili-Coco

10. Kale Mojito – Sunny Isles, South Florida

Served at the AQ by Acqualina, Acqualina Resort & Spa (cocktail to the right in photo below)

12 oz kale
4 oz apple juice
2 oz Midori
2 oz Mt. Gay spiced rum
3 lime wedges
5 mint sprigs
Agave Nectar

Muddle lime, rum, mint and agave nectar. Blend and then strain kale, apple juice, Midori and one mint sprig into muddle mix. Add ice and shake. Add splash of house made ginger soda. Lime and kale for garnish.

Kale Mojito

11. Guava Ring Bang – Folkestone, Barbados

Served at The Colony Club

3/4 oz Guava Puree
.5 oz Passoa
1 oz Crème de Bananes
1 oz Pineapple Juice
.5 oz Light Rum
.5 oz Dark Rum

Combine ingredients and shake. Pour over ice. Don’t forget to serve it in a coconut with lemon grass and tropical flowers for a truly exotic experience.

12. Palms D’Or,Grace Bay Beach, Turks & Caicos

Served at Regent Palms (cocktail on left below)

1 oz gold rum
1 oz coconut rum
2 oz passion fruit puree
2 oz pineapple juice
8 mint leaves muddled in mixture
1  champagne

Mix first four ingredients in shaker glass add mint, muddle, add ice and shake vigorously. Strain into martini glass and top with champagne.

Palms D’Or

13. Teddy’s Frozen Dirty Banana Cocktail – Ochos Rios, Jamaica

Created by Teddy, iconic bartender of 50 years at Jamaica Inn

1 oz. Dark Rum
.5 oz. Rum Cream
.5 oz. Tia Maria
.5 oz. Evaporated Milk
Half of Ripe Banana (sliced)
Splash of Simple Syrup
Ice Cubes

Combine all ingredients in a blender. Blend for one minute, pour and garnish with skewer of sliced bananas. Serve in a chilled wine glass.

Teddy’s Frozen Dirty Banana Cocktail

14. Melon Tini – Antigua, West Indies

Served at the Curtain Bluff Resort

1 oz Midori
.5 oz Cointreau
1 oz Vodka

Add ingredients to a shaker, shake and strain into a martini glass.

Melon Tini

 15. Siam Sunray – Krabi, Thailand

Served at Phulay Bay, A Ritz-Carlton Reserve

1.5 oz Smirnoff Vodka
.5 oz Malibu Rum
2 pieces ginger
2 pieces Lemongrass
2 pieces Kaffir Lime Leaf
.5 oz Lime Juice
.5 oz Simple Syrup
4 oz Perrier

Put lemongrass, Kaffir lime leaf and ginger together in a shaker and muddle. Then add lime juice, simple syrup, vodka and rum and shake well with ice. Pour in highball glass and top with Perrier.

Siam Sunray

16. Kava Martini – Vomo Island, Fiji

Served at the Vomo Island Resort

2.5 oz vodka infused with kava
.5 oz of dry vermouth

Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, gently swirl or stir the vodka before straining into glass.

Kava Martini

17. Nanuku Hibiscus Cocktail – Pacific Harbor, Fiji

Served at Nanuku Resort & Spa

4 oz Hibiscus tea
Mint Leaves (6 tips)
3 Lime Wedges
4 Tablespoons Sugar
2 oz Lime Juice
1 oz Tequila
.5 oz White Rum

Rub the rim with lime then dip into a plate of raw crystal brown Fiji sugar. In the shaker, add the tequila, white Rum, lime juice, three wedges of lime and mint leaves. Slowly pour of hibiscus tea into the shaker. Shake well and pour into a cocktail glass with sugar at the rim and sugar cane stick as stirrer inside.

Nanuku Hibiscus Cocktail

Images courtesy of each respective hotel

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