We all know the expected beachside drinks: the daiquiri, the piña colada, and Mai Tai. But, for the elite group of bartenders serving patrons of the world’s top luxury beach resorts, such sippers are a bit boring. Within the palette of tropical flavors appropriate for a beachside cocktail­—fruity, bright, citrusy, sweet—one finds infinitely more interesting combinations. RESIDE® consulted with bartenders from some of the world’s top beach resorts to learn how to make their favorite libations.


Shamsudin Rahman, head bartender at Banyan Tree Lang Co, favors the Bin An Sandy, a rum-based drink named after a picturesque stretch of beach near this award-winning resort on the central Vietnamese coast.

60 ml Bacardi rum
30 ml Grand Marnier
30 grams passion fruit
10 ml lychee syrup
30 ml lime juice
15 ml sugar syrup

Combine ingredients in a shaker with ice and shake well. Strain in tumbler and garnish with sliced passion fruit and lychee under a mini beach umbrella. Makes one serving.


Carlos Hernández Robles of the Grand Velas Los Cabos in Mexico enjoys the Piacere. The name is Italian for “pleasure,” says the bartender, “an emotion both the guest and myself share together through the drink.” Robles invented it early in his career.

1.5 cups water
1.5 cups sugar
1 tbsp orange juice
8 sprigs of rosemary
2 cups mezcal
1.5 ounces aperol
1 ounce lime juice
3/4 ounce amber ale

Combine water, sugar, orange, and rosemary leaves in a small saucepan. Bring to a boil, then stir until sugar dissolves. Simmer for one minute. Remove from heat and add the mezcal. Let the syrup steep for about 30 minutes, then let cool. In a cocktail shaker, combine the mezcal, aperol, lime juice, and ice. Shake for 15 seconds. Double-strain into a glass. Finish the cocktail with the amber ale. Stir until mixed. Makes one serving, but the mezcal infusion can be used for up to five drinks.


Saralee Laronde, bartender at the Secret Bay resort in Dominica, a six-star, eco-friendly paradise, favors the Secret Passion, a blended drink with plenty of passion fruit.

1 large passion fruit
3 cups seedless watermelon
4 tbsp caster sugar
handful of ice
75 ml vodka

Cut passion fruit and press its seeds and pulp in a small strainer to extract the juice. Add caster sugar to the juice and blend with ice. Set aside. Blend watermelon with ice separately. Equally divide the passion fruit juice into two glasses. Add watermelon mix to the passion fruit juice. Add the vodka on top of the drink and stir lightly. Garnish with a slice of watermelon. Makes one serving.


Sanyawit Santipornwit, mixologist and wine sommelier for Meliá Koh Samui, a new five-star resort in the Gulf of Thailand, favors the Almond Passion.

60 ml amaretto
30 ml Jim Beam
30 ml lime juice
30 grams of fresh young ginger, sliced
30 ml sugar syrup
30 ml ginger ale
1 almond slice

Muddle all the ingredients but the ginger ale and shake well. Put a handful of ice cubes into a tiki highball glass and pour in the mixture, topping it with ginger ale. Garnish with a sliced almond. Serves one.

Published on November 4, 2020 by Mrinalini Atchia