Mauritius, the island nation in the Indian Ocean, is home to turquoise waters, rare flora, a rich multicultural population and perhaps, most distinctively, the world’s most famous extinct bird, the dodo. Often referred to as the “miracle” nation, consistent growth and prosperity are the norm here. Between the $375,000 minimum required real estate investment for residency, 0% tax on capital gains, and its unrivaled tropical lifestyle, it’s no surprise that Mauritius is a top destination for those seeking a Golden Visa.

“The Mauritian government has announced various measures to encourage Foreign Direct Investment (FDI),” says Timo Geldenhuys, Owner and CEO of Mauritius Sotheby’s International Realty. “The most notable measure is that with a real estate purchase of $375,000 an investor [and their family] can obtain permanent residency.

That along with daily flights to India, China, Europe, UAE, and Australia this culturally diverse country is a great place to live all year round.”

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.

BIN AN SANDY

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.

PIACERE

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.

SECRET PASSION

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.

ALMOND PASSION

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.

“Lördagsgodis”—or “Saturday Sweets”—encourages Swedes to feast on pick-and-mix candy one day each week. With roots in the 1950s, the tradition was an attempt to curb overindulging in sweets and preventing tooth decay—reaffirming that Scandinavia has long had an infatuation with sugary treats. In recent years, however, Nordic candy culture has crossed borders. Sate your sugar craving at these five shops across the U.S., all stocking and shipping Scandinavian sweet treats.

SOCKERBIT

The first Scandinavian candy store in the U.S., Sockerbit opened locations in New York’s West Village and West Hollywood in Los Angeles. The shop’s name translates to “sugar lump”—but unlike American candy, Scandinavian sweets are made from non-GMO ingredients and natural sweeteners and colors.

The expansive pick-and-mix wall is the main feature at Sockerbit, showcasing bins of peppermint pillows, Swedish fish, sour fruit candies, and a tempting smorgasbord of flavors from fruity to salty. Customers can also order through sockerbit.com and purchase their favorites in quarter-pound increments.

BONBON

Ask a Swede who’s left home what they miss most about Sweden, and “they’d say candy,” says Selim Adira, one of the owners of BonBon, a Scandinavian sweet shop on Manhattan’s Lower East Side. The outpost features more than 160 types of candy, mostly from Sweden, Denmark, and Finland, with a bit of Norwegian added to the mix. While sour candy is most in-demand, licorice is the star. Adira says most patrons up for trying the chewy treat eventually become fans of Scandinavian licorice, which ranges from sweet to salty. BonBon ships worldwide, and their candies are available for delivery locally.

SCANDINAVIAN BUTIK

This Norwalk, Conn., shop and cafe is a treasure trove of all things Scandinavian with a section devoted to—you guessed it—candy. Denmark natives and friends Doris Levene and Marianne Beresford launched their Main Street store in 2010, having no idea they’d welcome shoppers from outside the state. While Scandinavian Butik attracts its share of Connecticuters, Nordic foodies, folks with Scandinavian heritage, and those who want to learn more about the culture have also become customers. The store ships to all 50 states, too.

SWEETISH CANDY

A trip to Malmö, Sweden, inspired owner Tyler Graybeal to found this Lancaster, Pa., shop in 2019. Like many Scandinavian candy stores, the boutique’s pick-and-mix collection is the heart of it, bins brimming with marshmallows, drops, and sour candies. Graybeal, who called on his technical theater background to design the space, says he imported a pick-and-mix wall structure from Sweden and a line of Scandinavian and Nordic products. The initial sugar-filled offerings, though, have grown. “We started with 64 pick-and-mix bins, and we now have over 100 choices,” he says. Sweetish’s best sellers include Malaco Pastel Fish, Fazer Tutti Frutti, sour skulls, and the classic Kex and Daim bars. Sweetish’s potpourri of sweets is also available to purchase online.

GOODIO CHOCOLATE

A step away from the usual pick-and-mix candies, Goodio handcrafts vegan, organic, gluten-free chocolate in Helsinki, Finland. Started by Jukka Peltola, Goodio uses pure cacao harvested in Peru, Ecuador, and the Congo. The product is stone ground for three days to preserve its rich nutrients, then mostly organic and wild ingredients such as dried cornflower, geranium, and birch leaves are incorporated for flavor. Thereafter, it is sweetened with Indonesian and Sri Lankan coconut palm sugar. Goodio ships to Europe and the U.S. and is available in brick-and-mortar grocery and specialty stores in Scandinavia and the states.