Trader Vic's 1944 rum sour with orgeat and orange curaçao, structurally a refined Jamaican planter's-punch sour built around a specific lost Jamaican rum.
Donn Beach's notorious 1934 three-rum sleeper, reconstructed from Dick Santiago's secret notebook, an American maximalist riff on the Jamaican Planter's Punch.
Donn Beach's three-rum honey-and-citrus grog, served around a frozen ice cone, dressing up the Royal Navy West Indies grog tradition in Hollywood Polynesian Pop.
Donn Beach's Morse-code "V for victory" toast, rhum agricole, Demerara, honey, and allspice dram.
Stephen Crane's overproof-Demerara riff on the Test Pilot, sharpened with cinnamon syrup and absinthe.
J. "Popo" Galsini's IBA gold-medal gin tropical, garnished to look like the ringed planet.
New Orleans' Pat O'Brien's wartime two-rum and passion-fruit slammer, born of a 1940s rum oversupply, originally Demerara-heavy.
Donn Beach's overproof Demerara stinger, kicked with passion fruit, falernum, and his signature absinthe-bitters.
Cairo wartime hangover cure of gin, brandy, lime, and ginger beer, traditionally served in a ceramic two-faced head mug at Shepheard's Hotel.
Donn Beach's two-rum signature laced with his trademark Pernod-and-bitters secret combination.
Donn Beach's honey-butter Gardenia Mix cocktail, once famously served with a hidden pearl prize inside.
A Bermuda-born daiquiri spiked with falernum and Cointreau, perfected in Trader Vic's 1947 guide.
Donn Beach's daiquiri-style two-rum freeze with Cointreau and falernum, found in Mariano Licudine's notebook.
A "white Mai Tai" Pago Pago variant with tequila, blue curaçao, grapefruit, and orgeat.
Trader Vic's three-spirit sneaker, rum, gin, brandy with citrus, orgeat, and a cream sherry float.
Trader Vic's slushy rum-and-brandy bowl-cocktail in single-serve form, citrusy and orgeat-rich.
Donn Beach's pre-blender-era frozen mint-and-pineapple cooler, built with whole fruit and herb.
A Bahamian beachside rum drink layered with coconut, pineapple, and orange, named for a calypso singer.
The Bahamian national drink, Miss Emily's secret-recipe rum smash with apricot brandy and pineapple.
Donn Beach's tart, dry, passion-fruit-driven Demerara sour, finished with a high-proof rum float, the canonical Demerara Float.
Stardust-era Polynesian-pop blender drink, peach liqueur, mint, and pineapple over rum, served in a custom moai mug.
The Mai-Kai's gong-and-Mystery-Girl ceremony, a flaming Scorpion-Bowl descendant for two.
Mai-Kai's secretive coffee-laced rum elixir, served in a brandy snifter over crushed ice.
Trader Vic's multi-juice rum sour with chocolate, orange, and vermouth, a tribute to Constantino Ribalaigua.
Trader Vic's three-spirit citrus sour with sweet sherry float, the Samoan variant of the Fog Cutter, distinguished by reduced rum and brandy.
A streamlined two-rum lime-and-grenadine punch, the simpler ancestor of Skull & Bones.
Donn Beach's grapefruit-cinnamon agricole swizzle, originally published as "Donga Punch."
A Cobra's Fang cousin from Lanai, Jamaican and Demerara rums lit up with citrus and passion fruit.
The base house pour of San Diego's Bali Hai Restaurant, a rum-pineapple-lime sour that preceded the more elaborate Mr. Bali Hai mug drink.
The Mr. Bali Hai mug's signature pour, coffee brandy, two rums, and pineapple in a carved moai vessel.
A creamy grapefruit-and-orgeat tiki blend from the Hawaii Kai's NYC heyday.
The third member of the Bali Hai Restaurant trio, a passion-fruit-and-orange tropical built on three rums.
Donn Beach's 1970s honey-and-passion-fruit reformulation of his 1934 Mona Daiquiri, a Hollywood riff on the Cuban daiquiri template.
Trader Vic's mid-century tropical punch, scaled from his 1946-47 communal bowl recipe.
A rare bourbon-based tiki drink born at Waikiki's House Without a Key, balancing citrus and demerara.
A communal passion fruit and rum giant named for the chief who killed Magellan.
A four-person sharing bowl from The Luau with a flaming 151 reservoir and three-rum tropical base.
Harry Yee's electric-blue hotel-bar postcard from 1957 Honolulu, curaçao, rum, vodka, and pineapple.
A simple, rum-forward Donn-era proto-cocktail in the Demerara family, lime, demerara syrup, aged Demerara rum, and a dash of Angostura.
The Mai-Kai's dark-and-tropical hybrid, coffee, passion fruit, and three rums under a frothy blend.
Trader Vic's tamer take on the Samoan medicinal limeade, Jamaican rum, absinthe whisper, grenadine.
A Mai Tai built on bourbon, "honi honi" means "kiss" in Hawaiian.
Mariano Licudine's polished Mai-Kai variant of Donn Beach's Cobra's Fang, lifted with Pernod.
Mariano Licudine's Mai-Kai adaptation of Donn Beach's Q.B. Cooler, three rums, grapefruit, honey, falernum, and a whisper of Pernod.
Sandro Conti's Kahiki Supper Club blend of orange, pineapple, soursop, and split rums.
A two-rum tropical blend traditionally served inside a hollowed-out small pineapple.
Trader Vic's tart Jamaican grog with passion fruit, pineapple, and a hard shake over double rocks.
A Trader Vic original built on his Navy Grog Mix, equal parts lime, grapefruit, and allspice dram.
A Piña Colada built on vodka, Donn Beach's tropical pidgin for "mother's milk."
Trader Vic's son-of recipe to the Doctor Funk family, the absinthe is dropped and a Demerara overproof float steps in for the medicinal bite.
Mariano Licudine's Mai-Kai descendant of Donn Beach's Pearl Diver, gold Jamaican, honey-butter cream, Don's Spices
Mai-Kai single-rum descendant of Donn Beach's Mona Daiquiri, Appleton 12, lime, honey, a whisper of fassionola, served in an ice shell.
Donn Beach catalog tropical, gold Jamaican, light Puerto Rican, lime, pineapple, passion fruit, falernum, Don's Mix.
Trader Vic's lean rum-lime-maraschino sour, a tropical riff on the fancy daiquiri served on shaved ice.
Mariano Licudine's hybrid Navy Grog, Donn's three-rum honey-and-grapefruit base with the allspice whisper Trader Vic added.
Donn Beach's 1940s Jamaican-themed cousin to the Navy Grog, pot-still rum, honey, grapefruit, and a whisper of allspice and Pernod.
The Kahiki Supper Club's gong-and-Mystery-Girl ceremony, a flaming, smoking, volcano-centered bowl for four.
A four-rum volcano-bowl pour from the Kahiki Supper Club, with a flaming lime shell and dry-ice fog.
Donn Beach three-rum highball, Barbados-Puerto Rican-Jamaican stack over five citrus juices and honey.
Donn Beach's three-rum honey-and-ginger cooler, widely cited as a Mai Tai precursor.
The macadamia-nut variant of the Chi Chi, a vodka piña colada with a Hawaiian nut-liqueur layer.
A three-rum Las Vegas tiki blender drink from the Stardust Aku-Aku, falernum, four citrus juices, and Lemon Hart 151.
Trader Vic's banana-and-milk rum breakfast tonic from his 1946 Book of Food and Drink.
Trader Vic's 1947 bourbon sour with orange and orgeat, a non-rum tiki entry that survives in modern revival menus.
Mai-Kai descendant of Donn Beach's Tahitian Rum Punch, a banana-vanilla, passion-and-guava blender drink threaded with falernum.
A creamy white-rum precursor to the Pina Colada, with cream of coconut and pineapple juice.
Stephen Crane's Luau-era tropical of pineapple, passion fruit, and split light and gold rum, "wahine" is Hawaiian for woman.
Mannie "Blackie" Andal's Hawaii Kai NYC tropical of papaya, peach, and split Demerara rums, distinct from the Kahiki drink of the same name.
Donn Beach's elaborate skull-mug original, the more ornate predecessor of the Shrunken Skull.
The Stardust Aku-Aku's communal scaling of the Aku-Aku Lapu, sized for two-to-four in a hollowed pineapple, with a passion-fruit dimension absent from the single serve.
Donn Beach's 1937 agricole punch with grapefruit and cinnamon, a West Indian planter's-punch template wearing a Polynesian-sounding name.
Harry Yee's 1959 Shell Bar creation, named for the TV series and built on grapefruit and guava.
Stephen Crane's Beverly Hills Luau Daiquirí, orange and vanilla over the Floridita template, recovered by Beachbum Berry from coded Crane logs.
Trader Vic's 1946 dark Jamaican-and-agricole sour, named for the bloody-red stain pimento dram and grenadine leave on the shaker tin.
Polynesian Pop-era hot coffee drink with split aged rums, vanilla, and a whipped cream cap.
Donn Beach's 1937 spiced rum sour, decoded by Beachbum Berry from the original Don the Beachcomber notebooks.
Trader Vic's stripped-down 1948 follow-up to the original Tortuga, light Puerto Rican rum, vermouth, cacao, and a touch of curaçao and grenadine.
Mariano Licudine's secret-menu Mai-Kai pour, reserved for Okole Maluna Society members who'd finished all 48 drinks on the menu.
Donn Beach's okolehao-based tiki bowl, with bourbon as the standard substitute for the ti-root spirit.
Donn-era pineapple-driven rum cooler whose Hawaiian name (literally pineapple) was later borrowed by the Hala Kahiki Lounge in River Grove, Illinois.
Donn Beach's two-rum honey-and-lemon Planter's Punch from his 1937 menu, a Don the Beachcomber riff on the Jamaican original.
Donn Beach's two-rum cherry-laced sipper, with a side shot of Jamaican rum to add at will.
Stardust Aku-Aku-era Polynesian-Pop blender drink, three rums over lime, passion fruit, and pineapple, served deep and dark.
The Mai-Kai's house mule, a Mariano-original rum, ginger beer, and bitters build, distinct from any Moscow Mule lineage.
Donn Beach catalog rum sour with grapefruit, lime, and a touch of grenadine, a structural cousin to the Beachcomber's Punch.
One of Trader Vic's quiet 1946 creations, a pineapple-and-lemon rum cooler named for the Big Island sugar port.
Trader Vic's 1946 tequila-cassis-ginger highball, one of the earliest published tequila cocktails outside of Mexico.