My booze of choice when hitting the beach is usually rum, so a daiquiri immediately comes to mind. You can’t do more basic than that (rum, lime juice, sugar), which opens a world of alternatives: shaken or frozen, classic lime or fruity... the daiquiri can be tailored to everyone’s taste. One of my favorite variations comes from our own Ernest Hemingway, who is known to have sipped on this concoction at El Floridita Bar during his years in Havana, Cuba. However, Hemingway’s recipe involved doubling the rum dosage (called the Papa Doble) ‘cause, you know, he was seriously passionate about liquor. How he made it home after pounding a few of these is beyond me.
What you’ll need:
2 oz white rum
¾ oz lime juice (or ½ lime)
1/2 oz grapefruit juice
1/2 oz maraschino liqueur
Lime wheel or wedge for garnish
What you do after is up to you: you can serve it on ice, shake it and serve it up (as shown) or even blend it, in which case you might as well make a pitcher!
Feel that ocean breeze yet?