According to Allyson Reedy, editor of the upcoming book "Beach Cocktails: Pours, Drinks, Sips, and Bites," the essence of a “beach-style” cocktail transcends traditional tiki drinks and piña coladas. Instead, it’s about celebrating fun and creativity, crafting drinks that offer an immediate mental escape to tropical locations. In this spirit, she shares two delightful cocktail recipes inspired by Hawaiian resorts.

Spirit of Aloha

This vibrant cocktail from the Royal Lahaina Resort & Bungalows combines ube syrup—a purple, nutty flavor profile—with coconut rum, lime, and pineapple juice for a refreshing sip that embodies the island’s spirit.

Ingredients:

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

Directions:

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 with fresh ice.
3. Garnish with lime and pineapple slices, if desired.

Coconut Syrup Preparation:

• Mix 1 teaspoon coconut extract with 1 cup each of water and sugar in a medium saucepan.
• Heat until boiling while stirring until the sugar dissolves. Cool for 15 minutes. Store in a sterilized jar for up to a month in the refrigerator.

Im-peck-able Daiquiri

Originating from The Birdcage at Hotel Wailea, this cocktail offers a unique twist on the classic daiquiri by incorporating specially prepared pineapple juice and a blend of rums.

Ingredients:

• 1 ounce Kuleana Nanea rum (or other dry Caribbean rum)
• 1/2 ounce KōHana Kea agricole rum (or other white rum)
• 1/2 ounce Smith & Cross navy strength rum (or other 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)

Directions:

1. In a Boston shaker filled with ice, combine all rums, syrup, and pineapple juice. Shake vigorously for about 10 seconds.
2. Strain back into the small tin and remove the ice before shaking again vigorously for another 10 seconds, creating a frothy head.
3. Strain into a coupe glass, garnishing with the pineapple 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 a mason jar in the refrigerator for up to a week.

These recipes are an excerpt from "Beach Cocktails," showcasing 75 creative cocktail and mocktail recipes for your enjoyment. Whether you’re near a beach or at home, these drinks can transport you to a tropical paradise.