According to Allyson Reedy, the editor of the upcoming book “Beach Cocktails: Pours, Drinks, Sips, and Bites,” the term "beach-style" cocktail encompasses more than just tiki drinks or piña coladas. It symbolizes a vibrant and festive vibe, encouraging a sense of joy and celebration. Reedy suggests that these cocktails should transport you mentally to a tropical paradise, and what better place to escape to than Hawaii?

Drawing from her book set to release on April 7, Reedy shares two Hawaiian-inspired cocktails perfect for embodying that spirit.

Spirit of Aloha

Originating from the Royal Lahaina Resort & Bungalows in Maui, this cocktail features a delightful blend of flavors.

Yield: Serves 1

Ingredients:

• 2 ounces Kōloa Kaua‘i coconut rum (or any other coconut rum)
• 2 ounces ube syrup
• 1 ounce lime juice
• 1/2 ounce coconut syrup
• 1/2 ounce pineapple juice
• Lime slice and pineapple slice for garnish (optional)

Instructions:

1. In a shaker filled with ice, combine the coconut rum, ube syrup, lime juice, coconut syrup, and pineapple juice.
2. Shake well and strain into a snifter glass filled with fresh ice.
3. Garnish with lime and pineapple slices if desired.

Coconut syrup preparation: Combine 1 teaspoon coconut extract with 1 cup water and 1 cup sugar in a saucepan. Heat until sugar dissolves, then cool and store in a sterilized jar for up to one month.

Im-peck-able Daiquiri

This version, inspired by Corwyn Campos at The Birdcage in Hotel Wailea, gives a unique twist to the traditional daiquiri.

Yield: Serves 1

Ingredients:

• 1 ounce Kuleana Nanea rum (or any dry Caribbean rum)
• 1/2 ounce KōHana Kea agricole rum (or any white rum)
• 1/2 ounce Smith & Cross navy strength rum (or any navy strength rum)
• 3/4 ounce Sugar Cane Dane Maui cane syrup (or simple syrup)
• 3/4 ounce acid-adjusted pineapple juice
• Dehydrated or fresh pineapple half-moon for garnish (optional)
• Edible dianthus flower for garnish (optional)

Instructions:

1. In a Boston shaker filled with ice, combine the rums, syrup, and pineapple juice. Shake vigorously for about 10 seconds.
2. Strain the cocktail into the small tin and remove ice from the larger tin. Shake again for another 10 seconds to create a frothy top.
3. Strain into a coupe glass and garnish with a dehydrated pineapple half-moon and edible flower if desired.

Acid-Adjusted Pineapple Juice Preparation:

• Mix 100 milliliters of pineapple juice with 3.2 grams of citric acid and 2 grams of malic acid until dissolved. Store in an airtight container for up to a week.

These recipes encapsulate the essence of Hawaiian beach culture, inviting you to unwind and indulge in tropical flavors, compensating for the lack of sunshine and surf at home.

For more delicious recipes from “Beach Cocktails,” it’s worth looking forward to its release after April 7.