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“A QUALITY BEACH COCKTAIL should make the music you’re listening
to a little sweeter and the company you keep a lot more pleasurable,”
says Brian Miller, the pirate gear–clad beverage director of The
Polynesian in New York City. So, what do Miller and other bar pros
sip when they head to the beach? A ration or three of rum, sure.
But also easy, sophisticated riffs on lounge-chair classics, like a
perfectly tart strawberry daiquiri, a gin slushie blitzed with mint
and honeydew, and a truly exceptional rum and Coke.
A little prep can ensure you’re ready for happy hour at any
moment: Bring your own blender from home for frozen cocktails
and fresh juices, and stash spirits in the freezer when you arrive—
the extra chill will decrease the quantity of ice needed for frozen
54 M AY 2019
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photography by GREG DUPREE
