Creamy blended Puerto Rican classic of rum, coconut cream, and pineapple, sunshine in a glass.
A pre-tiki Havana daiquiri variation with pineapple and apricot brandy, praised by Charles H. Baker.
Prohibition-era Havana cocktail named for the silent-film star, rum, pineapple, grenadine, maraschino.
The Soggy Dollar Bar's beachfront BVI standard, navy rum, pineapple, cream of coconut, and orange.
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.
Bermuda's national drink, Black Seal rum churned with citrus, pineapple, and a dash of bitters.
The 1915 Raffles Long Bar gin sling, cherry liqueur, pineapple, and Benedictine in a tropical pour.
Donn Beach-era multi-citrus punch with white wine, banana liqueur, and a vanilla whisper.
Donn Beach's lost passion fruit and Pernod-laced rum drink, reconstructed from Dick Santiago's notes.
A 1940 daiquiri-shaped gem with green Chartreuse, white crème de cacao, and muddled pineapple.
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.
The third member of the Bali Hai Restaurant trio, a passion-fruit-and-orange tropical built on three rums.
Harry Yee's bourbon-rum-passion fruit punch served with a bamboo back scratcher swizzle.
Harry Yee's electric-blue hotel-bar postcard from 1957 Honolulu, curaçao, rum, vodka, and pineapple.
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 Piña Colada built on vodka, Donn Beach's tropical pidgin for "mother's milk."
1973 Kuala Lumpur Hilton creation, the dark rum and Campari tiki cocktail revived by the modern craft era.
The macadamia-nut variant of the Chi Chi, a vodka piña colada with a Hawaiian nut-liqueur layer.
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.
A rum-and-citrus tiki sipper named for the British Virgin Islands' largest island, in the Caribbean planter's-punch tradition.
The Royal Hawaiian Hotel's Princess Kaiulani, gin, pineapple, lemon, and orgeat in a chilled coupe.
Smuggler's Cove modern-revival drink layering Cynar's bittersweet artichoke spine under Smith & Cross funk, pineapple, and orgeat.
Donn-era pineapple-driven rum cooler whose Hawaiian name (literally pineapple) was later borrowed by the Hala Kahiki Lounge in River Grove, Illinois.
Pre-tiki Havana cocktail of light Cuban rum, pineapple, lime, and curaçao, a 1930s cantinero's variation on the Daiquiri template.
Donn Beach's two-rum cherry-laced sipper, with a side shot of Jamaican rum to add at will.
Donn-era tropical riff on Hot Buttered Rum, Jamaican rum, hot pineapple juice, and the Gardenia butter batter in place of hot water.
One of Trader Vic's quiet 1946 creations, a pineapple-and-lemon rum cooler named for the Big Island sugar port.