Naples Botanical Garden’s Night Lights returns with thousands of lights illuminating the 170-acre botanical garden and its current Steve Tobin: Nature Underground installation. While you’ll have to visit in person to enjoy the festive scene with holiday music and food, you can get into the spirit with the Fogg Café’s chef Jack Raben’s Holiday at the Beach cocktail. Made with coconut rum and pineapple juice, the recipe will brighten any holiday happy hour.
- 1 ½ ounce Malibu Coconut Rum
- 1 ounce Peach Schnapps
- 2 ounces Pineapple Juice
- 2 ounces Cranberry Juice
Serve over ice, and garnish with a lime or top with cherry and cocktail umbrella.