Let’s go surfin’ now with these totally gnarly surf tips
Photo Courtesy of Sepp Dasbach
Let the sunshine in with these custom branded golden display of surfboards. This display creates a sun ray effect that makes a beautiful photo worthy Surf City backdrop.
Beach Boys or Ocean Waves
Photo Courtesy of Sonos
Whether you go for soothing sounds of ocean waves at your surfer themed party or the classic tunes of the Beach Boys, you’ll need to have a set up that reaches all your guests. If you are at an event that doesn’t have built-in speakers, bring in Sonos, for WiFi-enabled multi-speaker playback. This guide shows just how easy it is to set everything up.
Photo Courtesy of Barry Brecheisen
Entertain your guests without a splash with this surfing Virtual Reality set up. Samsung set up surfboards that move with the visual VR headsets so you can feel like you’re actually catching a wave.
Photo Courtesy of Vicky Wasik
2/3 cup (130g) sugar
2 vanilla bean pods, split, seeds scraped
For the Punch:
80 fresh mint leaves (from 2 to 3 large bunches)
3/4 cup Vanilla Simple Syrup (6 ounces; 180ml)
9 ounces (270ml) freshly squeezed pineapple juice (from about 2 medium ripe pineapples)
3/4 cup freshly squeezed juice (6 ounces; 180ml) from about 6 limes
2 1/4 cups white rum (18 ounces; 540ml), such as Don Q Cristal
1 1/2 cups chilled dry sparkling wine (12 ounces; 360ml)
Lime wheels, mint leaves, and large ice block or large ice cubes, for garnish
Make the Ice: At least 5 hours before you plan to serve the punch, freeze ice in large-cube trays or a large sealable container that can fit inside your serving vessel. If desired, line bottom of container with thinly sliced lime wheels before freezing.
For the Vanilla Simple Syrup: Combine water and sugar in a saucepan with vanilla pods and seeds. Cook over medium-high heat, stirring to dissolve sugar, and bring to a simmer, then remove from heat. Fine-strain into a resealable container, discarding pods. Syrup can be refrigerated up to 1 week.
For the Punch: Add mint and Vanilla Simple Syrup to a large measuring cup or bowl with a pour spout. Muddle gently to bruise mint and release flavor. Add pineapple juice, lime juice, and rum, then strain through a fine-mesh strainer into serving vessel. Punch can be covered and refrigerated up to 2 hours at this point, or you can proceed immediately to step 4.
When ready to serve, stir again, then add chilled sparkling wine and ice block or large cubes. Garnish bowl with lime wheels and mint leaves and ladle punch into ice-filled glasses.