The power of the mighty Pacific has inspired artists and poets for millennia, but by far its most significant influence has been on the history of cocktails. Many a barman has stood on its shore and thought: “If only I could drink that.”
Of course, it’d taste awful, but some talented craftsmen have managed to capture the general vibe of the sea, or at least created drinks that are great when drunk beside it. Here are a few of our favourites.
Of course, no self-respecting person who likes the feel of the ocean and getting caught in the rain can refuse the Pina Colada. Apparently concocted by Ramon ‘Monchito’ Marrero at the Beachcomber Bar in Puerto Rico, the drink is a dead-set cocktail classic. To construct it, stick some pineapple juice, cream of coconut (not coconut cream), white rum, a shaving of palm sugar and a cup of crushed ice into a blender. Once whizzed, pour into a tulip or poco grande glass and garnish with a parasol.
Cream of coconut
Invented by the barman at Don the Beachcomber in California, we like to imagine its name comes from that friendly style of zombie (a la Weekend at Bernie’s). To create a Zombie, take your ice-filled shaker and squeeze in equal amounts of fresh lemon and lime juice. Add some fresh OJ and a dollop of passionfruit puree. Pour in a dash of grenadine and two of Angostura bitters. Then, in equal amounts, add a splash of apricot brandy, dark rum and light rum. Give it a shake and strain into a very large glass. Add a sprig of fresh mint and garnish with seasonal fruit. Drink by the seaside, as advised.
Italians know how to go to the beach – with a paper, a deckchair, a striped umbrella and a drink, no less. One unbeatable Italian tipple is Limoncello, a digestivo made from lemons, grain alcohol and sugar. The stuff’s perfectly drinkable on its own, but by adding ice and a splash of Schweppes Tonic Water, it’s extra refreshing.