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10 Best Beach Towns for Partying

10 Best Beach Towns for Partying

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Here are the 10 best (and least touristy) beaches for summer parties throughout the US

Here's a guide to the best spots to host your summer beach festivities.

Summer holidays are fast approaching, and if you haven't finalized your plans, this list is a good place to start. Many public beaches all over the United States have become increasingly strict about large gatherings, but that is no reason to rule out the beach as a location for your next party.

Check out the 10 Best Beaches for Partying Slideshow!

We’ve ranked these beaches based on public access, proximity to bars and nightlife, and amenities for on-site food preparation. From New York, Texas, and North Carolina, these beaches aren’t your typical overcrowded spots, but instead lesser-known options that are still great for any type of get-together. The sun, the sand, the salty air, and the endless horizon make for a relaxed and one-of-a-kind location.

Big Bay State Park on Madeline Island, Wisconsin made our list, which is home to Tom’s Burned Down Café, a contender on The Daily Meal's list of Best Beach Bars. Beloved by locals, Tom's was rebuilt with the promise of live music of all genres and quirky signs lining the walls.

We also added Rand McNally's America's Most Fun Small Town, Delray Beach, where Atlantic Avenue is sure to provide many opportunities for entertainment. Atlantic Avenue is also home to a 4th of July party, which features live music from the Son of Man Blues Band and a beach volleyball tournament that's open to the public.

Whether you’re with family or friends, or just want to relax and have a good time on your own, these beaches are sure to meet your every need. They offer a variety of ways to enjoy your summer party, from picnic tables and pavilions that can host a large group to exciting entertainment like live music nearby. Check our our slideshow to see where you should be organizing your next celebration!

The 20 Absolute Best Beaches In Canada

From B.C. to P.E.I., here are the gems you should explore this summer.

Doug Wallace Updated May 16, 2018

For a place without a sun-and-sand reputation, Canada certainly has an abundance of shorelines, stretching farther than in any other country in the world. Add to this the thousands of kilometres of lakeshores big and small, and you have a waterfront scene that could take lifetimes to explore. Here are our picks for the best beaches in Canada—those with the warmest water, the best sand, surf and swimming, the tiny hidden gems and the bountiful aquatic wonders, all right under our noses, from coast to coast.

The 16 Best Foods To Bring To The Beach That Will Last All Day In Your Cooler

Packing food for the beach is a little tricky. You could wing it and pack whatever is in your fridge, but&hellipyou&rsquore kind of rolling the dice if you go that route. After all, you&rsquove got a bunch of different factors to consider with beach foods like the heat, cooler space, whether you actually feel like packing utensils, messiness, and sand, which has the amazing ability to end up practically everywhere.

There are certain rules that seasoned beach picnic-packers know, like the fact that anything lettuce-based isn&rsquot going to stand up well after an hour or so (even in a cooler), and that sticky stuff is a sand magnet. But all that aside, there are some great options when it comes to beach foods. Keep these options in mind, whether you&rsquore going for tasty snacks or a full-on meal.

This might be one of the best bang for your buck foods to tote. Hard boiled eggs are simple to make, filling, and easy to rinse off if they happen to encounter an impromptu sand storm. They&rsquore also delicious warm or cold if cooler space is an issue. Just peel them in advance&mdashit&rsquos way too much work to do it on the beach.

Sandwiches are great and all, but sand has a funny way of getting trapped in the nooks and crannies of the bread. Wraps, on the other hand, have a protective outer layer to help keep sand out. If you&rsquore extra paranoid about a sand-in-food situation, you can also wrap them in foil that you peel off as you eat.

The last thing you want to do when you&rsquore packing for the beach is spend a ton of time cooking. You can grab a rotisserie chicken in advance, store it in the fridge, and shred it right before you leave. Like eggs, this also tastes great cold or warm.

You&rsquove got a bunch of options with this&mdashtabbouleh, farro salad, quinoa salad&hellippretty much any grain, mixed with fresh veggies and cheese, is a winner at the beach. Just store it in a plastic container, and don&rsquot forget the plasticware (you can pitch it all when you&rsquore done).

Whether you want something sweet or savory, a bar is a quick and easy way to pack light. Aim for options with more filling ingredients like nuts or oats and skip ones with sticky stuff, like caramel or melty chocolate. It&rsquoll just end up coated in sand.

Eating at the beach should be easy and fun, and that&rsquos where kebabs come into play. You can put almost anything on a skewer&mdashsteak, chicken, fruits, veggies&hellipthe potential combos are endless. Just bite off your meal and toss the skewers when you&rsquore finished. Bonus: You can eat this one with sandy fingers.

Another sandwich alternative, pita bread forms a nice protective shell for the goodies you&rsquove got stored inside. It also works as a temporary mini insulator for any stuffings you want to keep cool.

Have an insulated thermos or water bottle? You&rsquore golden. Mix up your favorite smoothie and pour it on in for a cool treat you can sip surfside.

Perfect for when you&rsquore limited on cooler space, rollups of your lunchmeat of choice and cheese are easy to fit in between drinks. You can add olives or mustard to the center to kick things up a notch.

Pretty much any fruit with a protective outer layer (plums, oranges, nectarines, etc.) are great, but grapes can serve double duty as ice if you have a small cooler. Just toss a baggie or two in the freezer in advance and pull them out when you&rsquore ready to hit the beach. When you have a hankering for grapes, take out the fruit 15 to 20 minutes before you&rsquore ready to eat them, let them thaw a bit, and enjoy.

For those moments when you&rsquore pressed for packing time, a yogurt can help provide a hearty snack with zero prep. Stock up on squeezable varieties ahead of time if you&rsquod rather eat one-handed. Or, if you prefer to use the conventional cup, don&rsquot forget to pack a plastic spoon.

Carrots and cucumber spears make a crisp, refreshing snack, especially when you pair them with a dip that can withstand the heat, like hummus. Just store them in a sturdy plastic container so they don&rsquot get squished.

Whether you grab leftover spaghetti out of your fridge or take the time to make something new before you leave home, pasta tastes great cold or warm at the beach.

Chips are always tasty, but they can easily get soggy if you&rsquove been swimming. Pretzel rods are a little more hearty. They don&rsquot get stale easily in the salt air and can take a few punches without getting crushed while rolling around in your beach bag.

Nuts and dried fruit make for a yummy and filling beach snack combo, and they&rsquore easy enough to stash and go. Just consider taking a pass on the chocolate&mdashit&rsquoll turn into a gooey mess before the end of the day.

If you have a sweet tooth, brownies are one of the best ways to satisfy it at the beach. Since they're baked through, they won't melt like other chocolatey treats, and they don't need to stay in the cooler if you're short on space.

10 Island Drinks to Make Your Summer More Tropical

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What’s a summer vacay without tropical mixed drinks? When you’re on vacation and sitting by the pool this summer, treat yourself to these refreshing and fruity cocktails. Don’t forget to drink up this summer (literally).

1. Mai Tai

Photo courtesy of

A Mai Tai is typically made with three different types of alcohol (partaaaayyy): white rum, dark rum, and Curaçao, which is a liquor flavored with a dried peel of a laraha citrus fruit. To give it its sweet flavor, Orgeat syrup is added to the mix. This drink is served on the rocks and typically found at tiki-themed bars and restaurants.

2. Killer Bee

Photo courtesy of

What makes this drink so “killer” is the mix of club soda, passion fruit juice, honey, and the base of rum. This drink is probably one of the most underrated tropical drinks. Bartenders make it under the bar to keep the recipe a secret.

3. Painkiller

Photo courtesy of

A Painkiller, just what we need after this semester, is made with pineapple juice, cream of coconut, orange juice, and rum. It is, of course, served on the rocks (just the way we like it, ladies) and has a good amount of nutmeg on top to give a little spice.

4. Piña Colada Sunrise Cocktail

Photo courtesy of

This sweet, slushy drink will help you forget that winter ever existed. The cocktail is made with pineapple, coconut sorbet, and rum (seeing a pattern?). The bartender will also add grenadine to add a tart, yet sweet flavor to the drink. This also gives it a reddish tint.

5. Frozen Rum Runners

Photo courtesy of

As the sunshine approaches, you’re going to want a frozen drink in hand. This slushy drink consists of gold rum, blackberry liquor, banana liquor, orange juice, and grenadine.

6. Bahama Mama

Photo courtesy of

Ah, the classic tropical drink every high school senior experiences during their Spring Break trip to the Bahamas. This popular drink is made with coconut liquor, dark rum, coffee liquor, pineapple juice, and of course, 151 proof rum (Bacardi 151).

7. Vanilla Pineapple Margarita (or any flavored Margarita)

Photo courtesy of

This Vanilla Pineapple Margarita takes the heavenly combo of pineapple and coconut to a whole new level. All the tequila lovers out there will definitely love this one.

8. Blue Hawaii Cocktail

Photo courtesy of

Combine rum, blue Curacao, pineapple juice, cream of coconut, and one cup of crushed ice in a blender and you’ll be feeling like Elvis Presley in no time. Bring Hawaii to your country club or backyard pool with this frozen drink.

9. Lava Flow

Photo courtesy of

Besides its super cool name, The Lava Flow has an even better taste. It is filled with fresh, crushed-up fruit like bananas and strawberries and mixed with coconut rum, light rum, and coconut cream.

10. Hurricane

Photo courtesy of

This sweet alcoholic drink is made with rum, fruit juice, and grenadine. It is one of the most popular drinks in New Orleans, and you know they know how to drink in Nola.

18 Vodka Cocktails That Aren't a Vodka Tonic

Neutral doesn't have to mean boring. Here are easy ways take your vodka drinks up a notch.

When it comes to a simple, refreshing, easy cocktail, a vodka tonic is hard to beat. But vodka is famous for its mild, mixing-friendly flavor, so if your drink of choice is vodka, it would be a shame not to branch out and embrace the myriad of options that the spirit has to offer. With that in mind, we've rounded up some of the best vodka cocktail recipes from mules to mix drinks to the legendary martini. With unique flavors and easy to follow recipes it's never been easier to get yourself out of a cocktail rut, so try out these fun cocktails that any vodka drinker is sure to love.


2 oz Reyka Vodka
1 oz coffee liqueur
1 oz heavy cream
.5 tsp pumpkin pie spice


Combine all ingredients in shaker over ice. Shake and serve in a rocks glass.


1 oz Limoncello
1 oz vodka
1 Brooklyn Crafted Lemon Lime Ginger Beer


Add all the ingredients together in a Julep cup and mix. Garnish with a lemon wheel and a mint sprig.

Recipe Courtesy of Brooklyn Crafted


2 oz vodka
1 oz lemon juice
.5 oz honey syrup or simple syrup
5 raspberries


Shake all ingredients and double strain in a coupe glass. Top with prosecco.

From Percy Rodriguez at The Vine


1.5 oz Humboldt Vodka
2 oz apple cider
1 oz fresh lime juice
.5 oz ginger syrup*
Splash of seltzer


Build all ingredients over ice in a copper mug. Stir well, and garnish with lime or apple wedges.

*Ginger syrup: Combine 1 cup sugar, 1 cup water and a 2-inch knob of ginger, peeled and roughly chopped. Stir over low heat until sugar has dissolved. Remove from heat and allow the ginger to steep for at least one hour. Strain and refrigerate.


8-10 blueberries
2 oz Long Island Vodka
1 oz fresh lemon juice
1 oz simple syrup
1-2 oz Oregon Pinot Noir


Muddle fresh blueberries at the bottom of a double old fashioned glass and top with ice. Add vodka, lemon, and simple syrup to a mixing glass and shake vigorously. Strain over ice and blueberries. Pour wine over a spoon to create a red wine "float."


1.5 oz Grey Goose vodka
1 oz espresso
.75 oz premium coffee liqueur
1 pinch of salt


Shake all ingredients together with ice and strain into a martini glass.


1.5 oz Tito's Vodka
.25 oz Aperol
.75 oz honey simple syrup (1:1 honey and hot water)
.5 oz lime juice
4 cucumber slices


In a mixing glass muddle the 4 cucumber slices. Add the rest of the ingredients, top with ice and shake. Strain the cocktail into a glass and top with fresh ice. Garnish with a cucumber wheel.

From the Hive Bentonville, in Bentonville, AR


1.75 oz Crop Cucumber Vodka
1 0z St Germain liqueur
5-6 muddled green grapes
.25 oz lemon juice


Combine all ingredients. Shake with ice and strain into tall glass with ice. Stir in club soda and garnish with cucumber and grapes.


1.5 oz Reyka vodka
.5 oz lemon juice
.25 oz simple syrup
2 oz pear juice
Champagne to top


Combine all ingredients in shaker except champagne. Shake, serve in coupe, top with champagne, add a twist of lemon for garnish.


1.25 oz vodka
1.5 oz cider
.75 oz ginger liqueur
2 tablespoons of pumpkin jam or puree
.25 oz honey
.75 oz lemon juice


Build all ingredients into a shaker, fill with ice. Shake and strain into a highball filled with ice and garnish with a flamed rosemary sprig.


1.5 oz vodka
1 oz elderflower liqueur
Champagne top
1 pear slice


Combine vodka and elderflower liqueur in a cocktail shaker with ice, shake and strain into a martini glass. Top with champagne and garnish with a pear slice.

From Alon Moskovitch at Mezetto


1 oz Reyka vodka
1 oz Sailor Jerry rum
.5 oz lemon juice
.5 oz peach juice or nectar
Angostura bitters


Combine all ingredients into cocktail shaker except bitters. Shake, double strain, and serve over crushed ice. Garnish with fresh grated nutmeg.


1.25 oz Vodka
.75 oz Creme Yvette
.75 oz Hibiscus Water*
.5 oz lime juice
.5 simple syrup
4 dashes Angostura nitters


Combine everything in a small tin and shake vigorously. Strain into a chilled cocktail coupe or martini glass.

*Hibiscus Water: Steep 2 oz dried Hibiscus flowers in 32 oz of water overnight. Strain and use.

From Bryan Dayton at Acorn in Denver, CO.


1.5 oz vodka
.75 oz lemon juice
.25 oz Creme de Cacao
.25 oz spiced pear liqueur
.125oz of maple syrup
1 dash chocolate bitters


Combine all ingredients in a shaker with ice. Shake to combine.

From Jess Keene at Fulton Market Kitchen in Chicago


2.5 oz Sin Mix*
.75 oz lime juice
.25 oz simple syrup
Small pinch of salt


Shake, fine strain into chilled martini glass. Express lemon peel and discard. Garnish with flower when possible.

*Sin Mix: Combine 1 part Aperol, 3 parts Combier Orange, and 6 parts St. George citrus vodka. Infuse mix with 2 parts dried hibiscus flowers, stirring occasionally for 30-45 minutes


1 oz Grey Goose vodka
.75 oz grapefruit juice
.25 oz St. Germain
2 oz prosecco


Combine all ingredients in a shaker, shake, and strain over fresh ice in wine glass. Top with Prosecco. Garnish with grapefruit twist.

From From Percy Rodriguez at L'Amico


1.5 oz Grey Goose vodka
1.5 oz strawberry puree
.75 oz lemon juice
Top with Prosecco


Add all ingredients to tin and shake. Add ice block to rocks glass. Add basil leaf garnish.

From of Adam Koelb at The Fleur Room, NYC.


1.5 oz Grey Goose
1 oz St-Germain
.75 oz lemon juice
.5 oz blackberry puree


Shake all ingredients in a cocktail shaker and strain into a coup or martini glass. Garnish with mint sprig.

The East Breeze is the official Grey Goose cocktail at the Surf Lodge in Montauk.

The Venetian & Palazzo Pools

The gigantic 5 acre pool complex spread over the The Venetian and The Palazzo offers 11 different pools to choose from. The Venetian pool deck is newly renovated with wonderfully playful elements to help enjoy the sun and the water, like a splash pad, in pool ledge loungers, and daybeds in the center of the pools. The Venetian pool complex alone has 4 pools, and 3 of them are infinity pools. The beautiful décor and design of everything will inspire you to capture shots of your Las Vegas pool experience.

The Aquatic Club is a dayclub with a delightfully retro take on things. Harking back to the days of swim, lawn and racquet clubs, this social club pool experience offers a very different take from the EDM pool parties. Haute Living says “The Aquatic Club offers up sophistication and style with a twist.” Travel Weekly raves, “Day life grows up at The Palazzo’s new Aquatic Club”.

The 31 Best Recipes for Mocktails

Just because a mocktail is non-alcoholic doesn't mean it has to be boring! Between the plethora on non-alcoholic wine, champagne, and beer, nowadays its easier than ever to avoid imbibing without feeling left out. And whether it's for your guests or yourself, it's always a good idea to add a fun and refreshing mocktail into the mix. Here are our favorite easy, delicious, and non-alcoholic recipes to serve up at your next event.


4-5 slices of cucumber
1 oz honey syrup
1.5 oz mango puree
1.5 oz fresh lime juice
1.5 oz ginger beer


Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug . Top with ginger beer and stir.


1.75 oz Seedlip Grove 42
.75 oz organic marmalade cordial*
Sparkling water, to top


Combine Seedlip and cordial in a champagne flute and top with chilled sparkling water.

*Instructions for organic marmalade cordial: Mix 300g organic marmalade with 150 mL hot water, Fine strain and store in the fridge.


1.5 oz club soda
4-5 slices of muddled cucumber
1 oz fresh lime juice
1 oz simple syrup


Combine all ingredients and shake with ice. Serve in a rocks glass over crushed ice. Garnish with a rolled cucumber slice.


2 oz Ritual whiskey alternative
2 oz apple cider or apple juice
2 dashes bitters
Cinnamon stick
Apple slice


Combine first three ingredients in a tall glass with ice. Stir until cold. Pour over fresh ice, garnish with cinnamon stick and apple slice, and serve.


4 cups Brooklyn Crafted Lemon Lime Ginger Beer
1 cup club soda
3 tbsp lime juice
.25 cup grenadine


Stir ginger beer, club soda, lime juice, and grenadine in a pitcher. Pour into tall glasses with ice. Garnish with lime rounds and or maraschino cherries.


10 oz apple cider
1 tsp pumpkin butter


Heat apple cider and stir in pumpkin butter. Garnish with star anise and cinnamon.

Created by Liana Oster of Dante in NYC.


2 oz lime juice
2 oz orange
1 oz simple syrup
1 oz passion fruit puree
2 oz guava puree
2 oz cold brew concentrate
3 oz honey syrup*
16 oz ice


Divide recipe between 2 tins and blend with measured ice. Pour into a 12 oz vessel. Garnish with orchids and grated coffee.

*Honey syrup: Mix 3 parts honey to 1 part hot water, by weight. Shake and stir until syrup reaches uniform dilution. Keep refrigerated.

Created by Jim Kearns at Slowly Shirley in New York City


1.5 oz lime juice
1 oz basil syrup
3 dashes rhubarb bitters


Shake first three ingredients with ice. Strain into a rocks glass and top with seltzer. Garnish with a slice of fresh rhubarb.

Created by Mark Noonan for Highway Restaurant & Bar, East Hampton


2.5 oz Lyre&rsquos American Malt
4 oz hot brewed coffee
.25 oz premium maple syrup
3 oz whipped cream


Combine maple syrup, American Malt, and a splash of hot coffee in an Irish Coffee mug. Stir to dissolve maple, add remaining ingredients and top with whipped cream. Serve with a grated orange zest garnish.


2 oz Spice 94
1 oz Spiced Apricot Ceylon Shrub*
2 tsp fresh lemon juice
1 barspoon sugar syrup
3 oz Erdinger Nonalcoholic beer


Combine all ingredients in a glass with ice and stir to combine. Garnish with grapefruit zest and grated nutmeg.

*Spiced Apricot Ceylon Shrub: Place 5 green cardamom pods, in a pan and dry fry until toasted and tinged brown. Transfer to a large saucepan and add 1.25 cups of Ceylon tea, 1 cup of dried apricots, 3 cups superfine sugar, 1.5 tsp black pepper, and .5 tsp salt and bring to a boil. Remove from heat and leave to cool. Add the vinegar, then strain and bottle the shrub.

By Josh Harris of Trick Dog in San Fransisco for The Seedlip Cocktail Book.

May 11th, 2021

Charleston, South Carolina is known for its Lowcountry cuisine. This type of cooking has influences from the coast and from soul food. Classics like the she-crab soup and the shrimp and grits are some of the offerings I taste as I go from one restaurant to another. Which one is best? As you know that is so personal but so is a blog. My personal experiences!!

Lunch at 82 Queen in Charleston in early March was memorable because of those 2 dishes I mentioned above.

The restaurant is located at 82 Queen Street.

It opened in 1982 and it is considered one of Charleston’s oldest restaurants.

March is a great time of the year in Charleston. Cooler evenings and days are warm, perfect for enjoying an outdoor lunch.

Starting with the French 75. Love this cocktail. I wanted made with Courvoisier because it makes such a difference. Very refreshing.

I was recommended to have the Queen’s Salad which was a mixture of lettuce, grape tomatoes, cucumbers, green onions, sweet corn, field peas, apple wood bacon, hard boiled egg, with a cheddar, buttermilk herb dressing. Starting with a salad and a cocktail, it is perfect for me.

They have been serving the She Crab Soup probably since the restaurant opened so there is perfection in its taste. Here, in Delaware, I don’t see this soup in restaurants. You use the female crab for this tasty soup.

Best of the several ones tasted I decided to look for their recipe. I think I found it and here it goes.

1 stick plus 2 tablespoons butter divided

2 cups fish stock or water and fish base

1 tablespoon Tabasco or your preferred hot sauce

1 tablespoon Worcestershire sauce.

Lightly saute celery, carrots and onion in 2 tablespoons of butter. In a separate pot, melt remaining 1 stick of butter stir in the flour to make a roux. Whisk in milk and cream until smooth. Bring to a boil. Add sauteed veggies and remaining ingredients. Simmer 20 minutes. Serve and garnish with sherry.

This soup has the consistency of a bisque. The recipe came from Great American Publishers.

The other dish we had was one that has also been made in this restaurant forever. Their Barbeque Shrimp & Grits. Shrimp, stone ground grits, a bourbon-barbeque sauce, applewood baon, cheddar, and scallions.

On this particular trip the Fried Green Tomatoes were offered as starters but I can tell you that if you like to share this one is a nice big portion. I ate it all. It was my total favorite.

Pimento cheese, a must, stone ground-grits the best partner, and tomato bacon jam. The best.

So if you decide to take a trip to Charleston check these restaurants here on AboutMyBeaches. You can put Charleston on the search and see if some of them catch your interest.

AboutMyBeaches has a FB page.

Comments Off on 82 Queen, Charleston, South Carolina, Restaurant, Review, Lowcountry Cuisine, Historic Charleston, Good Food, Will Travel, Spring Travel

We dream about the made-from-scratch smoothies and juices at El Palacio. They&rsquore as fresh as ever, totally worth the drive and pretty healthy, with options ranging from watermelon to mamoncillo chino (an addictively tart fruit related to lychees). It is called the juice palace, after all. All locations currently offering delivery and take-out, with some offering dine-in eating&mdashcheck website for details.

We know what you&rsquore thinking: another Cuban sandwich?! But trust us, it&rsquos worth it. La Carreta&rsquos signature roast-pork sandwich is best enjoyed with homemade crispy plantain chips and a sweet mamey papaya shake. All locations currently offering delivery and take-out, with some offering dine-in eating&mdashcheck website for details.

Inspired by Brazil's national drink, these boozy popsicles are made with cachaça, lime juice, and mint.

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