Beachfront communities lack a certain urgency that bedevils the rest of the world; letting one’s schedule bend and stretch a bit is good for the soul.  

Trendy farm-to-table restaurants and newcomers to the “slow food” movement are getting on board with what chefs in the tropics have always known — that is, that fresh grub harvested and produced nearby is far tastier than packaged-and-preserved imports. (Bring on the coconut and tropical fruit, please.)

A decade ago, almost no one could check in with work from a phone on the beach. Wasn’t that a marvelous time to be alive? 

It’s probably possible to lean back in a deck chair and watch the sun set over the ocean without a beachy drink in hand, but who wants to find out? Whether you’re clinking glasses at a casita on the Gulf of Mexico or at a condo in Miami, a good host has a house specialty (and can whip up a pitcher of it in no time flat). 

Make This: Sol de Flare Cocktail