Sex on the Beach

It’s unclear exactly when or where the drink was invented, but popular lore has often pointed to a Florida bartender who was said to have created the drink in 1987 as part of a liquor distribution company’s promotion to sell peach schnapps. The problem with that theory, however, is that the Sex on the Beach was already included in the 1982 American Bartenders School Guide to Drinks.

Whatever its origins, the memorable name and fruit-forward profile that emphasized candy-like sweetness over classic cocktail structure soon took over drink menus nationwide. Its popularity began to peak after appearing on cocktail lists at TGI Friday’s, at a time when the chain was known for its mixed drinks and singles-scene. Eventually the Sex on the Beach was also name-dropped in the 1987 movie Cocktail starring Tom Cruise, solidifying its place in pop-culture history.

After its heyday during the 1980–90s, the Sex on the Beach eventually fell out of favor during the craft cocktail renaissance of the early 2000s. However, despite its checkered history, the drink still remains a popular call at beach bars, tropical dives, and vacation haunts.

This cocktail is easy to make, but may take some finesse to perfectly suit your palate. Fresh orange juice is key to making the best Sex on the Beach, as it provides the acidity to necessary temper the sugar-rich schnapps. Some prefer to substitute pineapple juice for OJ, but here we stick with orange to best represent the classic recipe.

As a base, almost any decent quality vodka will work, as long as it contains a relatively neutral profile that will allow the schnapps and fruit flavors take center stage. Peach schnapps can be a bit more of a toss-up—the original Sex on the Beach generally used DeKuyper, which was first released in 1984 and became inextricably tied to certain peach-forward drinks of the era, like this and the Fuzzy Navel.

For a classically sweet peach flavor, you can stick with a go-to schnapps like DeKuyper Peachtree. However, if you’re looking to broaden your approach, a wide array of peach brandies and liqueurs are now on the market which can help tailor sweetness levels to your living. Try options like Drillaud Creme de Peach for a more complex peach profile, or Montbisou Peche. For those seeking an even drier cocktail, try swapping a peach brandy for the usual peach schnapps, with something like Catoctin Creek Short Hill Mountain Peach Brandy.

• 1 1/2 ounces vodka
• 1/2 ounce peach schnapps
• 1/2 ounce Chambord or creme de cassis (optional)
• 1 1/2 ounces orange juice, freshly squeezed
• 1 1/2 ounces cranberry juice
• Garnish: cocktail umbrella

1. Add the vodka, peach schnapps, Chambord (if using), orange juice and cranberry juice to a shaker with ice and shake.
2. Strain into a highball glass over fresh ice.
3. Garnish with a cocktail umbrella.