There’s nothing like sitting poolside or on a beach blanket with a frosty cocktail in hand, especially when it’s hotter than Satan’s hairdryer outside. A lot of classic beach drinks though, are very sweet and can make you swoon in the sun after just a few sips. Talitha Whidbee, owner of Vine Wine in Williamsburg and pro-beachgoer, came up with The Hydrator, a coconut water rum punch, which is far less sweet than say, a piña colada, and easy to keep drinking all afternoon. You can make it the night before and freeze it, so you have a sort of lime-y, coconut-y slushy to sip on.
Here’s what you need:
2 liters of coconut water
1 750-mL bottle of El Dorado Rum (or your choice of rum, not super dark or spiced)
Get a large pitcher, beverage cooler or bowl (plus a funnel)—you’re going to end up with about 3 liters of liquid, so you need one container that holds that, or make it in batches.
Note, if you’re packing these for the beach or park: You’re going to end up with about 3 liters of liquid and you only have 2, 1-liter coconut water containers to pour that back into. So, you can buy an extra and then set the coconut water aside, or save an empty in advance, if you drink it regularly. You can also just fill a water bottle or one of those little beverage coolers, but the rectangular coconut water containers are really handy for packing to the beach, freeze well and keep your cocktailing discreet.
Here’s how to do it in two batches, (if you’ve got a big vessel, just dump it all in, chill and do what comes naturally):
Juice the limes into a bowl or measuring cup.
Pour one liter coconut water into your pitcher.
Pour in half the bottle of rum.
Pour in half the lime juice.
Refill a coconut water container with your mixture, shake well, and put in the freezer overnight.