Cairo wartime hangover cure of gin, brandy, lime, and ginger beer, traditionally served in a ceramic two-faced head mug at Shepheard's Hotel.
A pre-tiki Havana daiquiri variation with pineapple and apricot brandy, praised by Charles H. Baker.
The rhyming Jamaican rum-punch formula in template form, one of sour, two of sweet, three of strong, four of weak.
Aged Cuban rum stirred with blanc vermouth, curaçao, and a whisper of grenadine, Havana's pre-Prohibition aperitif.
Donn Beach's three-rum almond-and-Pernod sipper served in an iced champagne saucer.
A Bermuda-born daiquiri spiked with falernum and Cointreau, perfected in Trader Vic's 1947 guide.
Havana's classic five-ingredient highball, rum, lime, sugar, mint, and soda, descended from El Draque.
Prohibition-era Havana cocktail named for the silent-film star, rum, pineapple, grenadine, maraschino.
A Havana-born pink daiquiri, legally bound to Bacardi rum by a 1936 court ruling.
Martinique's national drink, rhum agricole, lime, and cane syrup, prepared by each drinker to taste.
Donn Beach's anise-tinged Jamaican rum cooler named after Robert Louis Stevenson's Samoan physician.
Constante Ribalaigua's house Daiquirí at El Floridita, the canonical shaken rum, lime, and sugar template that fixed the modern spec.
Constante's frozen Daiquirí with maraschino, the most-ordered Floridita pour and the technical parent of the Hemingway.
The 1915 Raffles Long Bar gin sling, cherry liqueur, pineapple, and Benedictine in a tropical pour.
A pre-tiki Cuban honey daiquiri lifted with brut champagne, first stamped on a 1930 Bacardi pamphlet.
Donn Beach-era multi-citrus punch with white wine, banana liqueur, and a vanilla whisper.
A 1940 daiquiri-shaped gem with green Chartreuse, white crème de cacao, and muddled pineapple.
An 18th-century New England tavern staple, dark rum, butter, and warming spices in a steaming mug.
Admiral Vernon's 1740 Royal Navy ration of rum cut with water, the proto-cocktail of the British fleet.
One of Donn Beach's earliest creations, a honey-sweetened tropical with no pineapple in sight.
Donn Beach's ancestor of the Mai-Kai's Hidden Pearl, guava, passion fruit, and a butter-honey cream.
The colonial sailor's spiced grog of rum, water, sugar, and nutmeg, served warm or cold.
Donn Beach 1937-era dark-Jamaican sour, citrus-and-honey forward with a Pernod-and-bitters perfume.
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.
The unsweetened Cuban precursor to the Cuba Libre, light rum, ginger ale, lime, straight out of the pre-Prohibition Havana playbook.
The Royal Hawaiian Hotel's Princess Kaiulani, gin, pineapple, lemon, and orgeat in a chilled coupe.
A modern-craft riff on the Suffering Bastard, the joke being that the bartender now suffers building it instead of the bastard customer.
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.
A Donn Beach deep cut from the Sippin' Safari recovery, a Jamaican-rum-forward sour with passion fruit and lime in the late-1930s Beachcomber idiom.
A Donn Beach deep cut named for the lost 30-year Myers's Mona rum that defined the Beachcomber's 1930s daiquiri-family bar.
Donn Beach's self-attributed 1937 grog, a three-rum blend laced with blackberry liqueur, demerara, and a dash of grenadine.
Pre-tiki Havana cocktail of light Cuban rum, pineapple, lime, and curaçao, a 1930s cantinero's variation on the Daiquiri template.
A pre-tiki Cuban-American daiquiri variation, white rum brightened by cherry brandy and a kiss of pineapple.
Trader Vic's 1946 tequila-cassis-ginger highball, one of the earliest published tequila cocktails outside of Mexico.
The grapefruit-juice Floridita Daiquirí, Constante's house variant that prefigures the Hemingway by a generation.
The orange-juice Floridita Daiquirí, Constante's softest house variant, lime and orange together over light Cuban rum.