Vacation Mode in a Glass

From pineapple punches to sparkling spritzes, Beach Cocktails serves up plenty of sunshine — no passport required!

- By Janet Giovanelli

If a getaway isn't on the calendar, consider this your next best thing. Beach Cocktails is a breezy collection of bright, playful drinks that capture the spirit of seaside sipping. Curated by food writer Allyson Reedy, the recipes lean into bold flavors, colorful presentations and just the right amount of whimsy (umbrella garnishes encouraged). Her advice for home bartenders? Keep it simple, keep it fun and don't overthink it.

Perfect Margarita

Lopesan Costa Bávaro Resort, Spa & Casino, Punta Cana, Dominican Republic

“This margarita is gussied up with mango and pink grapefruit, giving it more fruity depth with the ideal level of tartness.”

SERVES 1

INGREDIENTS

2 oz. tequila, preferably a quality blanco or reposado

½ oz. Cointreau, or other orange liqueur

1 oz. lemon juice

1 oz. mango purée (made from fresh mangoes, if available)

1 oz. pink grapefruit juice

Mint, for garnish

Slice of dehydrated pineapple, for garnish (optional)

INSTRUCTIONS

1. Combine the tequila, Cointreau and freshly squeezed lemon juice in a cocktail shaker filled with ice. Shake vigorously for 15 to 20 seconds to chill and blend the ingredients thoroughly.

2. Create a foam by adding mango purée and grapefruit juice to a blender and blending until smooth. Strain the mixture to remove any pulp or fibers, then transfer it to a siphon. Charge the siphon with a CO2 or N2O cartridge according to the siphon’s instructions and chill for at least 10 minutes before use. Note: If you don’t have a siphon, reserve the blended purée and gently pour on top of drink at the end.