The original Cuban Daiquiri, rum, lime, and sugar built over cracked ice and sipped through a straw.
Havana's classic five-ingredient highball, rum, lime, sugar, mint, and soda, descended from El Draque.
Havana's turn-of-the-century cola-and-rum highball, three ingredients, one revolution-era toast.
Martinique's national drink, rhum agricole, lime, and cane syrup, prepared by each drinker to taste.
Brazil's national cocktail, three ingredients only: cachaça, lime, and sugar muddled together.
Bermuda's trademarked storm-cloud highball, a float of Black Seal over Stormy ginger beer.
An 18th-century New England tavern staple, dark rum, butter, and warming spices in a steaming mug.
A simple, rum-forward Donn-era proto-cocktail in the Demerara family, lime, demerara syrup, aged Demerara rum, and a dash of Angostura.
Admiral Vernon's 1740 Royal Navy ration of rum cut with water, the proto-cocktail of the British fleet.
The colonial sailor's spiced grog of rum, water, sugar, and nutmeg, served warm or cold.
The unsweetened Cuban precursor to the Cuba Libre, light rum, ginger ale, lime, straight out of the pre-Prohibition Havana playbook.
A pre-tiki rum-and-molasses warmer from Jerry Thomas's 1862 Bar-Tender's Guide, proto-tiki by way of the colonial sugar trade.
Donn Beach's 1940s tiki-era reformulation of Hot Buttered Rum, split Jamaican / Demerara with the Gardenia Mix butter batter.
The Mai-Kai's house mule, a Mariano-original rum, ginger beer, and bitters build, distinct from any Moscow Mule lineage.
Donn-era tropical riff on Hot Buttered Rum, Jamaican rum, hot pineapple juice, and the Gardenia butter batter in place of hot water.
Trader Vic's 1946 tequila-cassis-ginger highball, one of the earliest published tequila cocktails outside of Mexico.