Sex on the Beach

Sex on the Beach
IBA Official Cocktail
Sex on the Beach
Type Cocktail
Primary alcohol by volume
Served On the rocks; poured over ice
Standard garnish

orange slice

Standard drinkware Highball glass
IBA specified ingredients*
Preparation Build all ingredients in a highball glass filled with ice. Garnish with orange slice.
* Sex on the Beach recipe at International Bartenders Association

Sex on the Beach is a cocktail that has many variations. There are two general types:

The ingredients are shaken together with ice in a shaker and are served in a highball glass. Sometimes they are mixed in smaller amounts and served as a shooter.

Variations

Origin

The earliest known invention of the cocktail and its name dates back to 1987 in Ft. Lauderdale, Florida. Republic National Distributor (National Distribution at the time) had just begun to sell a new product, peach schnapps, in the fall. With the influx of tourism coming shortly for spring break, National devised a contest that would pay the bar that sold the most peach schnapps a bonus of $1000 and the bartender that was responsible at that bar for the highest sales of schnapps would receive $100. A young bartender named Ted Pizio working at Confetti's mixed peach schnapps, vodka, orange juice and grenadine. When Pizio began to sell the sweet and tasty beverage, he was soon asked what it was called. On the spot, Pizio thought what the reason was that thousands of people came to Ft. Lauderdale for spring break was: The Beach and Sex. "Sex on the Beach!" he replied, and as the drink gained fame that spring, thousands of college students returned to their areas of the country and asked their local bartenders for Sex on the Beach. Obviously, the bartenders had no idea how to make a drink they had never heard of so they asked what it looked like and what it tasted like, which to this day has led to the numerous regional variations of the famous drink recipe.

References

  1. ^ Mr. Boston Official Bartender's Guide (67th ed.). Hoboken, New Jersey: Wiley. 2008. ISBN 978-0470390658. 

External links