Creamy blended Puerto Rican classic of rum, coconut cream, and pineapple, sunshine in a glass.
Trinidadian mint-and-Demerara swizzle crowned with bitters that bleed down through the crushed ice.
The Soggy Dollar Bar's beachfront BVI standard, navy rum, pineapple, cream of coconut, and orange.
A Bahamian beachside rum drink layered with coconut, pineapple, and orange, named for a calypso singer.
Martinique's national drink, rhum agricole, lime, and cane syrup, prepared by each drinker to taste.
The Bahamian national drink, Miss Emily's secret-recipe rum smash with apricot brandy and pineapple.
Bermuda's national drink, Black Seal rum churned with citrus, pineapple, and a dash of bitters.
Bermuda's trademarked storm-cloud highball, a float of Black Seal over Stormy ginger beer.
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.
Donn Beach's 1940s Jamaican-themed cousin to the Navy Grog, pot-still rum, honey, grapefruit, and a whisper of allspice and Pernod.
A pre-Donn daiquiri variant with green Chartreuse and white crème de cacao, the bare-bones precursor to the muddled-pineapple Pago Pago of 1940.
A rum-and-citrus tiki sipper named for the British Virgin Islands' largest island, in the Caribbean planter's-punch tradition.
The unsweetened Cuban precursor to the Cuba Libre, light rum, ginger ale, lime, straight out of the pre-Prohibition Havana playbook.
Donn Beach's 1937 agricole punch with grapefruit and cinnamon, a West Indian planter's-punch template wearing a Polynesian-sounding name.
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.