Everyone has their own enjoyment when sitting at the beach, looking at the sky and hearing the waves. Some of them drink beer, some just sleeping, eating, and some of them drinking cocktails. Ow, cocktails? Yeah. When used to refer to any generic alcoholic mixed drink, cocktail may mean any beverage that contains two or more ingredients if at least one of those ingredients contains alcohol. Just for your information if you still not into alcohol.
Well, here are some best beach cocktails according to National Geographic. Of course they are the most famous ones. You can find those at any bar in Lembongan.
The pineapple, coconut, and rum slurry known as piña colada had been popular in the Caribbean for at least a hundred years before Ramon "Monchito" Marrero, a bartender at the Caribe Hilton’s Beachcomber Bar (now called Oasis Bar) in San Juan, Puerto Rico, perfected it in the 1950s using cream of coconut. Today, San Juan’s signature cocktail is sipped all over the world, but tastes best in Puerto Rico, by the beach or pool.
Made with sugar, lime, and cachaça—a spirit fermented from sugarcane juice— the caipirinha is ubiquitous in Brazil’s seaside cafés. Even vendors on the beach mix them. Variations abound, the most popular is caipifrutas, which adds one or more of the region’s wide array of fruits, such as caju (cashew fruit), passionfruit, mango, or kiwi.
Upon tasting this cocktail of rum, orange curaçao, orgeat syrup (made from almonds), and lime at Polynesian-style lounge Trader Vic’s (then called Hinky Dink) in Oakland, California, in 1944, a Tahitian guest remarked, “maita'i ro'a 'ae,” meaning “out of this world.” Hence the name mai-tai, or so the story goes. The drink got a boost in Elvis’s hit movie Blue Hawaii and has since become a staple at tiki lounges everywhere.
Thanks to the prevalence of rum, lime, and sugar in the Caribbean, the trio became the base for many of the region’s cocktails (as well as the British sailor’s grog). Named for a beach near Santiago, Cuba, the first daiquiri was allegedly invented by a group of American engineers working in the area whose gin supplies had run dry. The drink today is more recognizable to Americans in its fruit-flavored frozen form.
Was it a Texas socialite in Acapulco who was looking for something to refresh her party guests on a hot afternoon or a bartender in Tijuana hoping to impress Rita Hayworth (née Margarita Cansino) with a drink in her honor? Regardless of who invented the margarita—the stories are legion—the tart blend of tequila, cointreau, and lime juice in a glass rimmed with salt has become synonymous with Mexico. It’s the top-selling tequila cocktail worldwide.
When life gave farmers in southern Italy surplus lemons, they soaked the peels in grain alcohol and added sugar to make limoncello. The sweet-tart digestivo is traditionally sipped after dinner, but is gaining ground as a base for simple cocktails, such as splashed over ice with soda or tonic water, preferably enjoyed while taking in the stunning seaside vistas of the Amalfi Coast.
Gin and Tonic
Gin was first introduced to tonic to offset its bitter taste so the British, who were occupying India at the time, could stomach the stuff as an anti-malarial. The Brits ended up fancying the crisp combo, adding a wedge of lime, and it became a mainstay of the tropics long after the empire fell. Try it on the beach in Goa while watching the sun set.