Creamy blended Puerto Rican classic of rum, coconut cream, and pineapple, sunshine in a glass.
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.
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 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.
Donn Beach's lost passion fruit and Pernod-laced rum drink, reconstructed from Dick Santiago's notes.
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.
Trader Vic's mid-century tropical punch, scaled from his 1946-47 communal bowl recipe.
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.
The Mai-Kai's dark-and-tropical hybrid, coffee, passion fruit, and three rums under a frothy blend.
One of Donn Beach's earliest creations, a honey-sweetened tropical with no pineapple in sight.
Mariano Licudine's polished Mai-Kai variant of Donn Beach's Cobra's Fang, lifted with Pernod.
Sandro Conti's Kahiki Supper Club blend of orange, pineapple, soursop, and split rums.
Donn Beach's ancestor of the Mai-Kai's Hidden Pearl, guava, passion fruit, and a butter-honey cream.
A two-rum tropical blend traditionally served inside a hollowed-out small pineapple.
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."
A three-rum grog with vanilla and almond extracts, Smuggler's Cove's spin on a Captain's Inn original.
Donn Beach catalog tropical, gold Jamaican, light Puerto Rican, lime, pineapple, passion fruit, falernum, Don's Mix.
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's three-rum honey-and-ginger cooler, widely cited as a Mai Tai precursor.
Martin Cate's smoky Smuggler's Cove riff layering mezcal under blended aged rum, with falernum, pineapple, and a double dash of Angostura.
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.
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.
Beachbum Berry's three-ingredient pineapple-coffee-rum cooler, evolved from a New York shot into a tall tiki sleeper.
A rum-and-citrus tiki sipper named for the British Virgin Islands' largest island, in the Caribbean planter's-punch tradition.
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 potent multi-rum punch served in a wooden barrel mug, citrus-forward and spiced.
Harry Yee's 1959 Shell Bar creation, named for the TV series and built on grapefruit and guava.
A split-rum tiki sour with apricot and coconut, Smuggler's Cove's adaptation of a Berry obscurity.
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 cherry-laced sipper, with a side shot of Jamaican rum to add at will.
Donn Beach catalog rum sour with grapefruit, lime, and a touch of grenadine, a structural cousin to the Beachcomber's Punch.