Traditional recipes

Vacation as it should be: Equal parts fun and food

Vacation as it should be: Equal parts fun and food

My vacation philosophy has always been simple: relax and eat good food. Sure there might be some sight-seeing, shopping and outdoor activities, but there’s just got to be good food. Here are a few new spots on my radar:

  • With nearly 100 breweries and beer pubs, how can North Carolina not be on my list? April is NC Beer Month, and there are tons of delicious destinations throughout the state from Asheville to Winston-Salem.

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.

  • The sunshine state has serious flavor. From top to bottom, Florida has a variety of exceptional cuisine. Perhaps the most famous of all—sweet and tart Key Lime Pie. Blue Heaven in Key West has been making people pucker since the 1850s.
  • Avoid touristy food scenes and head to Arkansas. Marianna is home to Jones’ Bar-B-Q Diner, a James Beard Award-winning dinner with authentic, local cuisine.

So for your next getaway, treat yourself to a culinary adventure and see just how tasty travel can be. Sign up to receive free travel guides here.

—Lauren Fontana, Integrated Marketing Manager


Best Food To Eat On A Boat – Your Guide Ideas!

Maybe you are getting tired of the same old sandwiches, or maybe it becomes hard for you to come up with new ideas when planning your sailing holidays, or maybe you simply would like to get some good suggestions and tips about the best food to eat on a boat. Whatever the reason, this article will answer all your questions!

List of food

Not everyone has the time or the mood to cook on a boat, this is why it is better to take food that doesn’t need to be cooked on board or can be prepared quickly and simply! Also, Some boats don’t possess a galley or simply don’t have all the accessories required for cooking. So here is a list of foods that are easy to bring, to keep and to cook!

  • Pre-sliced bread
  • spreads
  • Crackers
  • Almonds
  • Nuts
  • Sandwiches
  • Cheeses
  • Canned tuna
  • Granola bars
  • Apples
  • Oranges
  • Grapes
  • Slices of cucumbers
  • Slices of carrots
  • Pizzas
  • Caleslow
  • Rise
  • Pasta
  • olives
  • Eggs
  • Potatoes
  • Powder milk
  • Dry spices
  • Frozen meals
  • Cookies

Freezable Recipes

Frozen meals are very useful especially when sailing. You don’t need to prepare them on the boat to have delicious meals. The only thing you have to do is to reheat the dish, and you are good to go!

#1 Beef and sweet potatoes

This recipe is very easy to prepare, but the cooking takes few hours.

Ingredients

  • 2 pounds beef chuck cut into pieces
  • 2 to 3 sweet potatoes cut into 4 or 6 slices
  • 30 – ounces of peeled tomatoes
  • 1 big red onion cut into small pieces
  • 1 cup of dried apricots
  • 2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • Salt
  • 1/4 teaspoon pepper
  • 2 cups of box couscous (Alternatively, you can use rice)
  • 20 – ounce bottle chickpeas
  • 2 cups spinach
  • 1/2 of roasted almonds and chopped
  • 3/4 cup hot water

Preparation:

1.In a slow cooker, put the olive oil and cook the onion first. When the onion is golden add the tomatoes, beef, potatoes, apricots, cumin, cayenne, cinnamon, salt, pepper, and 3/4 cup hot water

2. Cover the cooker and cook on high heat until boiling, then cook on small heat for 6 to 7 hours.

3. 15 minutes before the beef is ready, make the couscous according to the directions on the package.

4. Put the chickpeas into the cooker and cook for 3 minutes. Add the spinach and serve with the couscous and combine with the almonds.

Freeze: Cool and divide the beef with the couscous into equal parts in small freezer containers. It can be frozen up to 6 months

Reheat: Reheat in a microwave or bain marine

Shakshouka

This recipe is not only very healthy, but it is also incredibly delicious and easy to prepare. You can eat the Shakshouka whenever you feel like it. Whether it is for breakfast, lunch or dinner, this meal will always fill up your stomach!

  • 12 tomatoes cut into small pieces
  • 6 garlic, minced
  • 4 tablespoon olive oil
  • 1 1/2 red pepper cut into small pieces
  • pepper
  • salt
  • 3 tablespoon paprika
  • Coriander
  • 1/2 tablespoon Cayenne pepper (not necessary)
  • 3/4 tablespoon curcumin

Preparation:

1. Heat the olive oil in a metal pan and add the garlic, cook until it is golden. Combine the tomatoes, red pepper, salt, pepper, paprika, curcumin, cayenne pepper, mix well and cover. Cook on small heat for 15 minutes.

2. Freeze: Cool, and pour the shakshuka in a freezer container. You can freeze it for 6 months.

3. Reheat: Heat the shakshuka in a pan and break 6 to 8 eggs on it. Cover and Cook on a small heat until you see the eggs are ready.

4. Eat with bread or pita!

Desserts

Seedless dates with dry fruits

This is one of my favourite desserts because it is not just delicious, but it is also very easy to do and to bring. You don’t need any fridge to keep them fresh and most importantly, it is healthy!

Ingredients:

  • 1 Kg Seedless Dates (Packed)
  • 200 gr walnuts
  • 200 gr almonds
  • 200 gr cashew nuts
  • 150 gr flax seed
  • 200 gr raisins

Preparation:
1. combine all the fruits with the seedless dates and mix them with the hands or with a mixer.

2. After you have mixed all the ingredients,
make a sausage of it and roll it in shredded coconut or sesame seeds, then cut into slices.

3. Put the slices in a container keep them in a fridge or a freezer. You can freeze it up to 6 months if you want.

Cool snacks

Fruits

It can be quite hot in the summer, and it is always good to have some refreshing snacks to keep you cool!


1. Watermelon cut into cubes
2. Melon cut into cubes
3. Grapes
4. Cherries and strawberries
5. Fruit salad in a container

Salads

Very easy to prepare and always delicious, salads makes a perfect accompaniment to any dish!

Mozzarella pasta salad

Ingredients:

  • 8 ounces of rotini pasta
  • 1/2 of green onion cut into slices
  • 2 cups of cherries tomatoes cut into half
  • 2 1/2 ounce of black olives, drained
  • 1 lb of mozzarella cheese cut into small cubes
  • 3 tablespoon of olive oil
  • 1 teaspoon of oregano
  • Salt
  • Black pepper

Preparation:

1. Cook the pasta for about 6 minutes, drain and cool.

2.Mix all the ingredients in a large bowl

3.Put in a container, and it is ready to eat!

Taco Salad

Ingredients:

  • 3 tomatoes cut into small dices
  • 1 pound Cheddar cut into small cubes
  • 1 onion cut into small pieces
  • 1 head of lettuce washed, and drained
  • 1 1/4 pound of ground beef
  • 1 cup of salad dressing Catalina
  • 1 cup of salsa
  • 1 bag of taco chips
  • Tortilla chips

Preparation:

1.In a large bowl, combine the tomatoes, onion, cheese, ground beef and lettuce. Pour the salad dressing over the top and mix well. Put salsa on the salad and serve with taco chips.

Sandwiches

Sandwiches are also very practical and having them within reach of your hands is always useful.

Barbecue Chicken Sandwiches

Ingredients:

  • 1 cup barbecue sauce
  • 4 cups meat shredded
  • 5 pounds fried chicken
  • 4 hamburger buns

Preparation:
Mix the meat, chicken, and the barbecue sauce. Divide the mixture and put each portion on the buns.

Pesto Tuna sandwiches

Ingredients:

  • 2 boxes of tuna
  • 4 pieces of baguettes
  • 2 tablespoon pesto
  • 4 Hard boiled eggs
  • 1/4 teaspoon of black pepper

Preparation:
1. Mix the tuna with the pesto and put the mixture in the baguette.

2. Peel the eggs, cut them into slices and add them in the baguettes with the tuna. Put black pepper and salt.

Meals on grill

What could be better than a barbecue with a couple of friends, especially on a boat? These are the best moments in life!

Eggplant on grill

Ingredients:

Preparation:

1. Make some holes with a fork in the eggplants and put them on a hot grill for about 30 minutes
2. When they are ready, take them off the grill and open them lengthwise with a knife.

3. pour raw tahini and lemon on the open eggplant

4. Salt according to taste

Cumin-Grilled Chicken Breasts

Ingredients:

  • 4 slices of chicken breast ( 6 ounces for each)
  • 3 tablespoon olive oil
  • 1 tablespoon paprika
  • 1/2 teaspoon black pepper
  • 12 teaspoon salt

Preparation:

1.Mix the olive oil with the paprika, black pepper, and the salt in a bowl.

2. Rub the chicken with the mixture and put each slice separately on a hot grill.

3. Cook on each side and serve

Tips

1. If you don’t have a fridge in the boat, then a cooler will be perfect to keep all your foods fresh.

2. Put some ice bags in the cooler to keep drinks and foods cold.

3. If you go for an extended sailing trip, you need to keep your ice frozen, as well. There are many coolers on the market, but not all cooler will do the job done and will keep your ice frozen during the trip. The one I would suggest you take is the Pelican products ProGear Elite Cooler. This cooler can keep your ice frozen up to 10 days in high temperatures.

4. For some reasons, it may happen the drinks spill over into the foods. So, It is preferable to avoid this kind of inconvenience by storing them into different coolers.

5. Use Ziploc bags. These are the best option to store foods and are easy to handle.

Conclusion

Now that you know what are the best food to eat on board a boat, it only remains for you to pack your favourite foods and start your sailing trip!

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What about you? Do you have some good foods to add to this article? If so, share them in the comment below!


Kaitlyn Mulligan

You can argue that this isn't a snack, but it's served at carts so I'll stretch the rules a bit. Walking through Frontierland, the smell of turkey legs will have you hooked and your mouth watering. This novelty treat will make you full in literally two seconds, but it's so delicious you'll keep eating.

Where to find it: Carts in Frontierland (Magic Kingdom), Fife & Drum Tavern (American Adventure, Epcot)


6.) Making homemade Instant Pot yogurt is a game changer!

I recently tried using this popular cold start method to create easy 3 ingredient yogurt, and it worked brilliantly! The key is to buy ultra-pasteurized milk like Fairlife and then you just need a sweetener of choice and a little bit of prepared yogurt as a starter. There is a yogurt function on the Instant Pot, and I cooked mine overnight for 8 hours, then chilled it for a few hours in my fridge.

The result is thick Greek-style yogurt that&rsquos creamy and can be served with fruit or preserves. This is such a good money-saving idea because compiling yogurt cups from this homemade yogurt is much less than buying from the store! I&rsquom thinking of buying these cute glass yogurt jars to prep yogurt in my fridge.


50 Chicken Dinner Recipes

Food Network Magazine created dozens of recipes using a favorite weeknight staple: chicken breasts.

Related To:

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Use skinless, boneless chicken breasts for all recipes (small = 6 ounces large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs turn the chicken to coat.

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3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce simmer 5 minutes. Stir in the juice of 1 lime pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth simmer until reduced by half. Stir in 1 tablespoon grainy mustard pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1) remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1) remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.


6 hottest food destinations in Europe for summer 2019

As diverse as the continent is small, it offers something for every type of traveller – delicious eats included.

But where will your taste buds be delighted most this summer? What cuisine will have your Instagram glowing and your friends green with envy? Well, let us take you through the best European destinations for foodies, so you can stop wondering and start munching…

Macedonia

Chances are you know very little about this country, let alone the cuisine. But let us be the first to tell you: Macedonian food is the next big thing. We could write about it all day long (indeed we have, check it out) but it’s basically a delicious mix of Balkan, Middle Eastern and Mediterranean. Think an abundance of cheese, pastry and meat, alongside a much-needed selection of super fresh veggies and a less-needed but always-appreciated helping of local wine.

One of the best parts is the way in which this hearty cuisine tends to be served: with a warmth that comes from an awareness that tourists are rare in this part of the world with a skill that comes from recipes passed down from generation to generation.

So, venture into this landlocked gem and you’ll discover lakes so clear they feel pretend (Lake Ohrid), riverside villages so far from civilisation you’ll be the only non-local (Janche), and, of course, a wealth of foodie wonders worth bragging about for months.

Our recommendation: This 10-day foodie adventure takes you through Macedonia and Montenegro i.e. some of the tastiest, prettiest parts of lesser-discovered Europe. Macedonian highlights include discovering the country’s up-and-coming wine scene, a pastry cooking class with local villagers, and a beekeeping masterclass and tasting session.

Greece

We probably don’t need to tell you why Greek food is so great. Equal parts healthy and fresh, staples that include olive oil, feta cheese, fresh fish and filo pastry are hard to fault. Neither is the history the country’s culinary culture is considered to be over 4,000 years old and its rustic simplicity, combined with plentiful herbs (dill and mint) and the most tender meats (it’s all about the lamb here), are what food dreams are made of.

Though you’ll find quality eats anywhere you go, our favourite region has to be the Saronic Islands, close to the mainland, filled with a rugged coastline and abundant olive groves.

Visit with Intrepid and you’ll explore places few people do: the beaches of Kardamyli, the fish markets of Aegina, and the charming seaside town of Nafplio. And that’s just for starters… (Drooling? Check out our guide to Greek eats and you will be.)

The quintessential feta salad

Our recommendation: Hop on this 9-day Real Food Adventure in Greece for cooking classes with locals, pistachio farm visits, a trip to a family-owned ouzo distillery, and a bunch more foodie fun starting in Athens.

Slovenia

Slovenia is one of those countries so pretty that you simply can’t take a bad photograph there. Known as ‘Europe in Miniature’, it really has something for everyone, from soaring mountain ranges like the Julian Alps to super cute towns by the sea. Accordingly, the cuisine is equally diverse – boasting everything from alpine stews to prsut (air-dried ham) to some sensational strudels. (Hint: full-on food guide here.)

The charming capital of Ljubljana is the ideal place to start your culinary tour, where we recommend taking a day or two to laze by the riverside cafes, sample some of the delicious cakes, and try out schnapps, a fruity liqueur that doubles as the country’s national drink.

Then journey onto Lake Bled for romance and adventure in equal measure, before discovering Slovenia’s many other gems. One of the nearby must-visits is Piran, a town near the border of Italy and Croatia. Known for its quality olive oils and wine, it’s also close to one of Intrepid’s most magical Slovenian experiences: a meal with a local family where every single thing you eat is grown and prepared on the property!

Our recommendation: Take a trip to supremely underrated Slovenia (and Croatia) on this 9-day food trip from Ljubljana to Split. Highlights of the Slovenian section include wine tasting at a coastal town and Lake Bled’s famous cream cake, kremna rezina.

Italy

Is there a European country with more iconic food? Probably not. So much more than just pizza and pasta, Italian food is regional, seasonal, simple and delicious. It truly is hard to go wrong here, but allow us to introduce some of our favourite regions anyway.

First off, Tuscany – a region known for vineyards, local ingredients and pretty much every foodie fantasy one might have. (Hint: Intrepid trips there let you stay in a genuine Tuscan farmhouse, surrounded by vineyards and olive trees, where you can wine-taste and bruschetta-munch as much as you please.)

Secondly, we adore the southwestern coastal town of Sorrento. Colourful and cobbled, it’s pretty as a postcard. It’s also home to regional specialities like buffalo mozzarella and limoncello, a refreshing lemon liqueur.

Last but not least, Venice is a surprising culinary gem. Boasting rich risottos, creamy polenta and more wine bars than picturesque alleyways, it’s a perfect place to begin or end any food-filled visit to Italy.

Our recommendation: Italy’s cuisine is just so mouthwatering that we couldn’t keep it to just one option. For an overview of food in the country, check out this 8-day trip which visits Rome, Bologna, Venice and more. Or hit up this tour of Southern Italy for a more in-depth look (and taste!) of the region’s cuisine with stops in beautiful Matera and Sorrento.

Montenegro

Montenegro is not well-known, but just give this Balkan country a few years and the secret will get out. After all, the landscapes speak for themselves here: all deep blue Mediterranean waters and charming small towns. Plus an array of traditional restaurants serving Turkish snacks, Italian staples and a ton of quality local beer and wine. If that didn’t whet your appetite, the coffee culture will.

And if you do visit (you should), the coastal town of Kotor is simply a must. World Heritage-listed and oh so dazzling, it’s set between towering mountains and a stunning harbour.

Wander through the steep-but-stunning alleyways and you’ll see why Kotor is a perfect example of the food scene’s diversity. You’ll find grilled kebabs, goulash, traditional bean soups, enough seafood to keep you happy for life, and so much more.

Our recommendation: This 10-day foodie adventure takes you through Macedonia and Montenegro, two of Europe’s coolest, undiscovered countries. In the Montenegro leg of the trip expect the following highlights: a visit to a a centuries-old smokehouse, a tour of an authentic olive farm, and many a drink at one of Kotor’s picturesque wine bars.

Croatia

Croatia is really hard not to love. Home to over 1,000 islands and nearly as many reasons to visit (sun, sea, good value, and waterfall-filled national parks, to name but a few), its culinary capital is Istria. This peninsula jutting into the Adriatic Sea is dreamy for foodies, mostly thanks to its truffles, olive oil, steak and prosciutto.

Once you’ve gorged for longer than necessary, there are a multitude of other stunning cities to visit – try Pula, Zadar and Zagreb, for starters.

Of these, one of our favourites has to be the walled city of Zadar. Once the capital of the region of Dalmatia, this food lover’s heaven is known for its fresh seafood and locally-grown cherry liqueur that’s simply a must-try. Sweet. Literally.

The beautiful streets of Rovinj

Our recommendation: Do Croatia’s food scene justice on this 10-day trip dedicated to its cuisine (and neighbouring Slovenia’s). You’ll be able to enjoy oysters in the enchanting town of Rovinj, visit one of the country’s acclaimed boutique wineries, and try a cooking class in coastal Split.

Taste buds tempted by all of Europe’s foodie wonders? We have a whole range of trips dedicated solely to food!


25 Hearty Hot Sandwiches That Are Perfect Any Time of the Day

Sandwiches are mealtime staples. Often easy to make and short on prep time, the simple formula of two slices of bread, a protein or two, and your favorite condiments can result in so many different dishes. While we love the simplicity of a cold sandwich, there's something to be said for a deliciously satisfying hot sandwich. From protein-packed creations to vegetable melts that will have your mouth watering, we're sharing some of our favorite hot sandwich recipes to elevate your breakfast, lunch, or dinner routine.

Our extensive hot sandwich offerings include recipes featuring chicken, pork, fish, vegetables, and steak. For the steak lover, put together the Steak-and-Avocado Sandwich that's seen here. It features an easy-to-make skirt steak and a homemade bean spread, it's topped with avocado and hot sauce, and it comes together in under an hour. If you're looking for a fish option, look no further than our Grilled Salt-Rubbed Fish Sandwich. Mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Homemade tartar sauce and a soft hoagie roll finish off this summertime hot sandwich favorite.

We have plenty of vegetarian sandwiches to choose from as well. Try our Eggplant and Mozzarella Melt for a rich garlic-infused treat. Or make our Portobello, Broccoli, and Red-Pepper Melts for a colorful, quick, and easy meal. It only takes 30 minutes to come together and uses a broiler to caramelize the vegetables and melt the gouda for a delectable recipe.

From classics like the Rueben to newfound favorites like pizza sandwiches, explore some of our top creations that make for a tasty meal, no matter the time of day.


Christmas Vegetable Trays

There are so many fun ways to display your veggies during the holidays. Here are a few fun ideas for your next Christmas party.


Veggie Christmas Tree by Wanna Green Bean.


THREE BEAN SALAD

This no-fuss recipe calls for a combination of fresh and dried beans in equal measure, such as 1 cup each of cooked kidney beans, cooked black-eyed peas, and raw yellow wax or green beans cut into bite-size pieces. Add one-half cup chopped onion and a few sprigs chopped curly parsley. Dress with 1 tablespoon extra virgin olive oil, the juice of one-half lemon, salt, and freshly ground black pepper. Serve as a side dish or on a bed of lettuce with toast and a few ounces of cheese for a flavorful meal.

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Tropical cocktails are the perfect way to get you in the summer spirit. Whether you're whipping up a mixed drink to sip by the pool or putting together your favorite mocktail to pair with dinner, these fruit-forward sips are guaranteed to transport you to your favorite beach getaway. What makes the beverages we're sharing so refreshing? In addition to being icy cold, many are topped off with fresh, juicy fruit like pineapple, kiwi, grapefruit, and more. Simply put, our island-inspired libations are guaranteed to cool you off and help you unwind.

Kick-off your menu with a tangy twist on a quintessential tropical drink that is the Piña Colada&mdashour shaken rendition is pictured here, and it's a fun twist on the classic that requires a little less prep work. Who wants to pull out that bulky blender on a hot day? You can also chill out with the ever-essential Mojito, a summer beverage classic in our book. Treat yourself to the Cuban cocktail's blend of rum and soothing, cooling mint to beat the heat.

For something a bit more tiki-inspired, try our flavorful Mai Tai. With easy-to-find ingredients, it's a vacation-worthy sip you won't have to leave home to enjoy. Just don't forget your mini umbrella to add to the tropical beverage for a picture-perfect finishing touch. Looking for something tasty to sip on minus the alcohol? Our Grapefruit-Sanbitter Spritz is the staple you need on your mocktail list. This drink's mix of Italian red soda and tangy grapefruit is sure to surprise in terms of flavor.

From classic summertime sips to your soon-to-be new favorites, read on to find tropical cocktails you can enjoy anywhere&mdashwhether it's at the beach or your own backyard.