Three fun and flirty South Beach cocktail recipes

Special equipment: 6- to 8-cup capacity punch bowl.

Basil Simple Syrup: In a saucepan, combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

Place the ice in the punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds and serve.

Add ingredients in a cocktail shaker and pour into a chilled, rimmed glass (short lowball-style glass).

Cut a top corner of the watermelon off on an angle and scoop out flesh so you have an empty vessel. Throw the watermelon in the freezer for an hour to chill, then blend watermelon with simple syrup and ice cubes. Add more ice cubes as you go until the mixture locks up and is firm enough to scoop (like gelato). Fold mixture back into the watermelon bowl — it should pile up nicely so you can see the mix. Nestle the whole watermelon bowl in a bed of ice so it stays chilled.

In a large punch bowl, combine orange juice concentrate, banana daiquiri mix and lemon juice. Stir to blend. Slowly add ginger ale. Remove excess foam with a spoon and stir in Southern Comfort. Add lemonade ice ring.