A distilled spirit made from sugarcane byproducts such as molasses or fresh sugarcane juice, produced across the Caribbean and beyond. The category spans a wide range of styles from unaged white rum to aged dark rum.

A Prohibition-era trio of rye, rum, and brandy softened with grenadine and lemon, named for the smuggler's boundary and tasting as mischievously layered as its history suggests.

12 Mile Limit

A Prohibition-era celebration drink treating a daiquiri with a champagne float and honey syrup, landing as a bright, fizzy, lightly floral toast with rum at its core.

Airmail

A classic tiki cucumber cooler from Trader Vic's, muddling fresh cucumber with mint into a light rum sour with tropical ease.

Aku Aku

A creamy piña colada variation blending amaretto and light rum with pineapple juice and coconut cream, folding almond sweetness into the tropics for a dessert-like sip.

Amaretto Colada

A Caribbean highball created by Dale DeGroff combining aged rum with orange curaçao, lime, and ginger beer. It sits between a Dark and Stormy and a Rum Buck, with tropical complexity.

Añejo Highball

A modern cult classic from Seattle's L'Oursin using 1.5 oz of Angostura bitters as the primary spirit. Overproof rum, pineapple, and coconut cream tame the bitters' intensity into a complex, aromatic tropical drink.

Angostura Colada

A tiki cocktail with split rum, grapefruit, and orgeat -- grapefruit's bitter-sweet character pairs brilliantly with falernum's spice.

Aviator Tiki

A pink-hued Havana classic so protective of its name that a 1936 court ruling required genuine Bacardí rum, shaken with lime and grenadine into a tart, rose-colored daiquiri cousin.

Bacardi Cocktail

A friendly, easy-drinking tropical highball in the Bahama Mama tradition — light rum doubled up with coconut rum over pineapple and orange juice, the grenadine sinking for a Tequila-Sunrise-style gradient of Caribbean colors.

Bahama Bob

A Caribbean beach classic layering dark rum and coffee liqueur with coconut cream, pineapple, orange, and a grenadine drizzle for a sweet, creamy, postcard-tropical sipper.

Bahama Mama

A Brazilian tropical classic — a miniature Piña Colada dressed up with a dash of dry vermouth, which cuts through the cream and pineapple with unexpected herbal acidity, producing a cocktail at once familiar and surprising.

Bahia Cocktail

A 1950s riff on the classic daiquiri that trades simple syrup's neutrality for banana liqueur, giving the rum-lime spine a creamy, tropical yellow-fruit note.

Banana Daiquiri

Barbados's traditional rum punch follows the island formula: sour lime, sweet syrup, strong Bajan rum, and bitters with fresh nutmeg.

Barbados Rum Punch

A rarely seen San Francisco curio splitting Scotch, gin, and rum with crème de cacao and cream, delivering a smoky, chocolatey, unapologetically rich dessert sipper.

Barbary Coast

A 1960s Italian disco-era cocktail pairing aged rum and vanilla-forward Galliano with pineapple, lime, and Prosecco for a fizzy, sun-bleached tropical long drink.

Barracuda

A Don the Beachcomber creation that dresses up a daiquiri with orange and maraschino liqueurs, landing somewhere between a classic sour and a tiki-era curio.

Beachcomber

Don the Beachcomber's signature daiquiri variation -- maraschino and orange liqueur join rum and lime for a subtle complexity beyond the classic.

Beachcomber Daiquiri

Bermuda's national cocktail swizzling dark and light rums with pineapple and orange juices, falernum, and Angostura into a frothy, spice-kissed tropical sipper over crushed ice.

Bermuda Rum Swizzle

A roaring-twenties riff on the Sidecar that splits the base between cognac and light rum, adding depth and heat to a bright citrus-and-orange-liqueur build.

Between the Sheets

The classic Between the Sheets with a touch of sweetness added -- cognac, rum, Cointreau, and lemon in a balanced, spirit-forward sour.

Between the Sheets Variation

Harry Yee's 1957 Waikiki creation — born to showcase Bols blue curaçao — paints its glass an impossible ocean blue and delivers a bright, tropical punch of pineapple and citrus that made tiki culture even more colorful.

Blue Hawaii

A 1950s Waikiki creation layering rum, pineapple, and blue curaçao into a vivid azure pour that drinks sweet, tropical, and unmistakably vacation-coded.

Blue Hawaiian

A Cuban mojito reworked with muddled blueberries so bright mint and lime meet jammy berry sweetness, topped with soda for a purple-hued, summer-porch refresher.

Blueberry Mojito

A late-90s San Francisco original from the Starlight Room, this spiced rum sidecar rolls vanilla-and-clove warmth across a cinnamon-sugared rim with bright lemon and orange liqueur.

Cable Car

The rum riff on the Caipirinha — light rum fills the glass where cachaça would normally go, creating a tropical, sugarcane-forward variation that is sweeter and more approachable than the Brazilian original.

Caipirissima

A Cuban predecessor to the Daiquiri, stirring light rum with honey and fresh lime over ice — a rustic, three-ingredient sipper with floral sweetness and bright tropical tartness.

Canchanchara

A party-bowl classic stretching brandy, rum, and orange liqueur with lemon and champagne, pouring bubbly and bright with a citrus-forward, lightly boozy character made for a crowd.

Champagne Punch

The legendary Georgia punch in single serve -- three spirits (rye, cognac, rum) with lemon, sugar, and champagne in a powerfully convivial cup.

Chatham Artillery Punch Single

Don the Beachcomber's punchy, dual-rum tiki classic — dark rum fortified with overproof, tamed by spiced falernum and citrus, with bitters lending a peppery snap that earns the cocktail its ominous name.

Cobra's Fang

A tropical daiquiri shaking light rum with coconut cream, lime juice, and simple syrup for a creamy, beach-ready sip that keeps the daiquiri's citrus snap.

Coconut Daiquiri

A beachy riff on the Cuban mojito that folds silky coconut cream into the usual mint, rum, lime, and soda build for a cooler that drinks like a tropical vacation in a glass.

Coconut Mojito

A breezy tropical cooler with coconut rum, fresh pineapple, and lime topped with soda -- beach-ready and effortlessly refreshing.

Coconut Rum Cooler

Death & Co's multi-spirit riff on the Old Fashioned convenes bourbon, rye, brandy, and aged rum in equal measure — a bold congress of spirits unified by bitters and demerara, delivering endless layered complexity.

Conference

Puerto Rico's cherished holiday tradition blends white or aged rum with coconut cream, condensed milk, and warm spices into a silky, tropical answer to eggnog — rich, sweet, and unmistakably festive in every sip.

Coquito

A Barbadian long drink of aged rum and clove-spiced falernum slicked with lime and Angostura, so dark and glossy the bitters pool on top like an oil sheen.

Corn 'n' Oil

The Bajan classic -- aged rum layered over falernum with lime and Angostura creates a spiced, aromatic rum cocktail named for its color layers.

Corn 'n' Oil Fresh

A Bajan (Barbados) rum classic where dark aged rum and spiced falernum combine like 'corn and oil' — two things that don't mix but create something essential. Low-proof, deeply aromatic, and richly spiced with a lime-bright edge.

Corn and Oil

The Havana-born rum-and-cola highball lifted by fresh lime, drinking sweet, fizzy, and nostalgic — a Spanish-American War-era drink built around one of the world's simplest flavor pairings.

Cuba Libre

The Cuban three-ingredient benchmark of rum, lime, and sugar, shaken hard until it drinks crisp, tart, and bracingly clean — the blueprint every bartender measures themselves against.

Daiquiri

A Cuban classic from Charles H. Baker where light rum is perfumed with yellow Chartreuse, lime, and mint for a floral, herbaceous tropical sour.

Daisy de Santiago

Bermuda's signature highball pours dark rum over icy ginger beer and squeezes a lime, building a spicy, molasses-rich long drink with a visible storm-cloud pour.

Dark 'N' Stormy

Bermuda's national cocktail — dark rum floated over ginger beer, the trademark storm cloud effect created by gently pouring the rum over ice and ginger beer. The tangy ginger and molasses-rich dark rum are an iconic pairing recognized worldwide.

Dark and Stormy

A mashup of the Dark and Stormy and Moscow Mule pouring dark rum over spicy ginger beer with a heavy squeeze of lime for a molasses-rich, gingery highball.

Dark and Stormy Mule

Dark rum's molasses and caramel depth in the classic sour template -- egg white adds silkiness to balance the bold rum character.

Dark Rum Sour

A showpiece technique cocktail — a classic light-rum daiquiri base with a float of dark Demerara rum carefully poured over the back of a spoon, creating a striking two-layer visual and a gradual shift from clean citrus to deep molasses.

Demerara Dry Float

A Jamaican poolside blender drink that melts dark rum, banana liqueur, and coffee liqueur into cold cream for a milkshake-thick dessert with a mocha-and-ripe-fruit finish.

Dirty Banana

A Samoan-born tiki drink of dark rum, lemon, and grenadine topped with soda and a breath of absinthe, delivering bright fruit over anise-tinged funk.

Doctor Funk

A tiki-house Daiquiri from Don the Beachcomber pairing dark and light rums with passion fruit and honey, yielding a lush, tart-sweet tropical sour with golden depth.

Don's Special Daiquiri

A pre-tiki South Seas rum punch popularized by Robert Louis Stevenson's doctor -- dark rum, agricole, absinthe, grenadine, and lime.

Dr. Funk

The quintessential Yuletide cup whipping bourbon, dark rum, egg yolk, sugar, and cream into a rich, nutmeg-spiced custard that defines the holiday bar cart.

Eggnog

The house daiquiri of El Floridita bar in Havana, created by legendary barman Constantino Ribalaigua Vert. Unlike Hemingway's version, this one incorporates sweet vermouth and grenadine for a richer, more nuanced Cuban cocktail.

El Floridita

A Havana cocktail of the 1920s honoring Cuba's presidents, blending light rum with dry vermouth, orange curaçao, and a touch of grenadine into a rosy, stirred aperitif.

El Presidente

A glamorous 1930s Hollywood cocktail shaken at the Embassy Club — cognac and dark rum share equal billing alongside orange liqueur and fresh lime for a between-the-sheets-adjacent four-way balance of spirits and citrus.

Embassy Royal

A colonial Philadelphia punch of light rum, brandy, and peach brandy tempered by lemon and sugar, producing a deceptively strong, fruit-tinged bowl that once floored the founding fathers.

Fish House Punch

America's oldest punch (1732) in single-serve form -- cognac, rum, and peach brandy with lemon and sugar, a Colonial masterpiece.

Fish House Punch Single

A notoriously strong Trader Vic's tiki build layering rum, brandy, and gin over orange, lemon, and orgeat, finished with a sherry float that adds nutty depth to the haze.

Fog Cutter

Trader Vic's 1945 three-spirit tiki punch -- rum, brandy, and gin with orgeat, citrus, and a sherry float. The Fog Cutter cuts through any haze.

Fog Cutter Original

A blender-spun take on the Cuban classic where light rum, lime, and sugar whir into a slushy, snow-white cooler that hits bright, tart, and icy without ever tipping into slushie-sweet.

Frozen Daiquiri

The blended version of the original Puerto Rican pool-side classic — rum, coconut cream, and pineapple whirred with ice into a thick, frosty, tropical slush that has been cooling down summer days since 1954 at San Juan's Caribe Hilton.

Frozen Piña Colada

The classic frozen strawberry daiquiri — light rum, lime juice, simple syrup, and fresh strawberry purée blended with ice into a slushy, sweet-tart, brilliantly red frozen cocktail that is the gateway drug to tiki and tropical drinking.

Frozen Strawberry Daiquiri

The classic Daiquiri with aged gold rum instead of white -- deeper vanilla and oak notes create a more complex, slightly richer version.

Gold Rum Daiquiri

Miss Emily Cooper's closely guarded Bahamian secret from Green Turtle Cay layers dark rum and coconut rum over pineapple, orange, and a hint of apricot — deceptively easy-drinking and dangerously refreshing in equal measure.

Goombay Smash

A Barbadian-Caribbean classic — light rum with lime and a measure of green Chartreuse swizzled over crushed ice until the glass frosts, producing a vivid, herbal, daiquiri-adjacent drink of striking appearance and layered complexity.

Green Swizzle

Grenada's signature punch -- aged rum, lime, grenadine, and Angostura with freshly grated nutmeg following the one-two-three-four formula.

Grenada Rum Punch

The original British naval cocktail, dating to 1740 when Admiral Vernon ordered sailors' rum ration diluted with water and lime juice. Warming, tangy, and historically significant as a precursor to countless rum drinks.

Grog

Ernest Hemingway's preferred Daiquiri variation — made without sugar because he was diabetic — relying instead on grapefruit juice and maraschino for complexity. Also known as the Papa Doble, it is tart, dry, and unmistakably Cuban.

Hemingway Daiquiri

The writer's personal daiquiri spec from Havana's El Floridita, trading simple syrup for grapefruit juice and maraschino, drinking bone-dry, tart, and bracingly citrus-driven.

Hemingway Special

A Prohibition-era three-ingredient classic where light rum is softened by honey syrup and brightened with lemon for a rounded, golden little sour.

Honey Bee

The honeyed Daiquiri — swapping simple syrup for honey syrup adds a rich, floral sweetness that rounds the rum-lime framework into something a touch more luxurious and aromatic than the classic, bridging the Daiquiri and the Bee's Knees.

Honey Daiquiri

A simple daiquiri variation sweetened with honey syrup in place of sugar. The floral honey adds depth and a wildflower sweetness that pairs beautifully with rum and fresh lime.

Honeysuckle Daiquiri

A Polynesian kiss — meaning 'to rub noses' in Hawaiian — this bright tiki sipper melds light rum with orange liqueur, lime, a hint of almond-rich orgeat, and pineapple into an easygoing tropical drink.

Honi Honi

A colonial New England cold-weather warmer in which dark rum is stirred with butter, brown sugar, and hot water, then dusted with cinnamon and nutmeg for a rich, toddy-like indulgence.

Hot Buttered Rum

A Havana hotel-bar classic from the 1930s marrying aged rum with apricot brandy, pineapple, and lime for a soft, stone-fruit-kissed tropical sour.

Hotel Nacional Special

A potent New Orleans tiki born at Pat O'Brien's, blending two rums with tart passion fruit, orange, lime, and grenadine for a lush, sunset-colored hit of tropical fruit.

Hurricane

The IBA's official Tiki cocktail is a nutty, tropical tall drink layering two rums with amaretto, Frangelico, and maraschino over passion fruit, pineapple, lime, and ginger.

IBA Tiki

A smoky, spiced riff on the Daiquiri built on mezcal and dark rum with falernum and maraschino, balancing lime and sugar against campfire smoke and clove-like warmth.

Illegal

Jerry Thomas's 1862 'improvement' on the Rum Cocktail — aged rum stirred with a splash of maraschino and a mere dash of absinthe, creating an aromatic, spirit-forward sipper that anticipates the Improved Whiskey Cocktail template.

Improved Rum Cocktail

A Caribbean-style hot coffee drink where dark rum laces espresso-strong coffee with molasses warmth, capped by whipped cream that softens every sip.

Jamaican Coffee

A Moscow Mule reworked with funky dark rum in place of vodka, where molasses and banana notes play against spicy ginger beer and a sharp lime squeeze.

Jamaican Mule

Jamaican aged rum dressed in Old Fashioned clothes -- allspice dram adds warm Jamaican spice that pairs perfectly with rum's molasses character.

Jamaican Old Fashioned

The classic Caribbean formula: one of sour, two of sweet, three of strong, four of weak -- lime, grenadine, dark rum, and orange juice with Angostura and nutmeg.

Jamaican Rum Punch

A complex tiki build stacking dark and light rums over grapefruit, falernum, allspice dram, bitters, and a whisper of absinthe — deep, spiced, and aromatically layered.

Jet Pilot

A 1970s Kuala Lumpur tiki classic that pairs blackstrap rum with Campari, pineapple, and lime, producing a bittersweet tropical drink where fruit sweetness meets Italian amaro.

Jungle Bird

A lighter riff on the Kuala Lumpur Jungle Bird -- light rum instead of dark cuts the weight while Campari's bitterness remains as the anchor.

Jungle Bird Light

A Hawaii-born tiki cooler with split rum base, pineapple, lime, orange juice, and orgeat -- breezy and fruity with tropical depth.

Kahala Cooler

Joaquin Simo's modern riff subs Jamaican rum for gin in the Negroni, pushing the classic into funkier, molasses-rich territory without losing its bittersweet spine.

Kingston Negroni

A Negroni variant where aged Jamaican rum replaces gin -- the rum's funk and molasses create a tropical, rich alternative to the classic.

Kingston Negroni Variation

A Victorian-era rum cocktail from Jerry Thomas's 1862 How to Mix Drinks, combining rum with raspberry, orange liqueur, and citrus. One of the first fruit-forward rum cocktails on record.

Knickerbocker

A Caribbean latitude cocktail with dark rum, allspice dram, falernum, pineapple, and lime delivering a spiced tropical punch.

Latitude 19

A Long Island-born 1970s powerhouse stacking five white spirits with lemon and a cola top, engineered to taste deceptively like iced tea while hitting like nothing of the sort.

Long Island Iced Tea

Trader Vic's 1944 tiki cornerstone of aged rum, orange liqueur, orgeat, and lime, floated with dark rum — a complex, nutty, citrus-bright benchmark of the Polynesian pop era.

Mai Tai

A tropical daiquiri turn where mango's honeyed fruit leads rum and lime, producing a sunset-orange sour with lush, jammy body and just enough lime to keep it lively.

Mango Daiquiri

A tropical mojito brightened with mango, where muddled mint, lime, and light rum meet stone-fruit sweetness for a jammy, golden-hued cooler topped with soda.

Mango Mojito

A rosy Prohibition-era Havana cocktail named for the silent film star, pairing light rum with pineapple juice, maraschino, and grenadine for a fruity, lightly nutty tropical sipper.

Mary Pickford

Midori's signature tropical crowd-pleaser layers vivid green melon liqueur and coconut rum with pineapple juice, finished with a float of cream that slowly ribbons through the glass — sweet, exotic, and impossible to ignore.

Midori Splice

A blended, frappé-style Don the Beachcomber tiki built from light rum, peach brandy, honey, lime, fresh mint, and pineapple — tasting like a green, herbal orchard smoothie.

Missionary's Downfall

A Cuban highball of light rum, lime, sugar, and muddled mint finished with soda, producing the quintessential summer refresher: herbal, tart, and sunshine-bright.

Mojito

A playful tropical punch combining banana liqueur, light rum, pineapple, lime, and a grenadine blush — sweet, fruity, and unabashedly fun, it is the kind of crowd-pleasing tropical sipper that disappears fast at any party.

Monkey Punch

A pre-Prohibition Havana daiquiri variant where apricot brandy and pineapple juice sweeten and round out light rum and lime, conjuring a warm, orchard-meets-island fruitiness.

National

A Cuban classic from the legendary Havana hotel that blends light rum, apricot brandy, fresh lime, and pineapple juice into a tropical, fruity, perfectly balanced short drink with the essence of 1940s Caribbean glamour.