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 lunchtime favorite of the Round Table set, this three-part stir of rye, dry vermouth, and pineapple juice is surprisingly dry and grainy with a tropical fruit lift.

Algonquin

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 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 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 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 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 Brazilian blender drink that whips cachaça with coconut milk and condensed milk into a dense, tropical milkshake with grassy rum bite tucked under the sweet cream.

Batida de Coco

A seaside vodka cooler splitting cranberry and pineapple juices for a tropical-leaning sipper where tart berry meets sunny fruit and a squeeze of lime.

Bay Breeze

The Bay Breeze swaps grapefruit for pineapple in the Sea Breeze -- a tropical spin on the classic that's sweeter and more fruit-forward.

Bay Breeze Fresh

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

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 dazzling azure cocktail from the Savoy Cocktail Book, named for the famous luxury train running from Paris to the French Riviera. Cognac, blue curaçao, and pineapple juice create a jewel-toned drink of surprising tropical elegance.

Blue Train

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

Marcovaldo Dionysos's San Francisco creation that swizzles green Chartreuse with pineapple, lime, and falernum over crushed ice for a herb-garden-meets-tiki sipper of intense botanical depth.

Chartreuse Swizzle

A vodka-based cousin to the Piña Colada that blends pineapple juice and coconut cream into a creamy, alabaster poolside slush without rum's warmth.

Chi Chi

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 creamy tropical margarita where coconut cream rounds tequila, orange liqueur, and lime into a silky, beachside sipper that reads half-margarita, half-piña colada.

Coconut Margarita

Coconut cream enriches the classic Margarita with a silky tropical sweetness -- a creamy, indulgent spin on Mexico's favorite cocktail.

Coconut Margarita Fresh

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

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

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

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

A Victorian cognac sour reflecting British colonial trade routes, where brandy meets pineapple, orange liqueur, and Angostura for a rich, fruit-and-spice drink served up.

East India

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 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

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

A tropical frozen Margarita with ripe mango -- blended with ice for a slushy, refreshing Mexican beach drink.

Frozen Mango Margarita

The classic Margarita blended with ice into a slushy frozen drink. The frozen format rounds out the tartness and makes the drink particularly refreshing in warm weather. A staple of Tex-Mex restaurants and outdoor bars.

Frozen Margarita

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 Fix format applied to gin -- a Sour with added pineapple built over crushed ice in a highball for a refreshing pre-Prohibition drink.

Gin Fix

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

The fresh-juice Paloma — a squeeze of fresh grapefruit and lime combined with tequila and agave nectar, topped with soda water for effervescence. Using fresh grapefruit instead of grapefruit soda intensifies the bright, bittersweet citrus character.

Grapefruit Paloma

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

Tropical guava brings a sweet, floral complexity to the classic Margarita -- bright, fruity, and perfect for warm weather sipping.

Guava Margarita

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 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 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 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

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 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

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

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 ripe-fruit margarita folding mango purée or juice into tequila and lime for a golden, jammy sour whose tropical sweetness gets a lift from agave bite and a salt rim.

Mango Margarita

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

Ripe mango and tequila in a frothy egg-white sour -- tropical sweetness balanced with lime's tartness for a silky, sunshine cocktail.

Mango Tequila Sour

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

A tequila-and-pineapple sour that crosses a margarita with a daiquiri, blending agave's earthiness with sweet-tart pineapple and a sharp squeeze of lime for a sunny, tropical sip.

Matador

An eighties disco-era pour of vodka, Midori, and pineapple juice that drinks like a bright green, candy-sweet fruit punch with unmistakable honeydew aroma.

Melon Ball

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 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.

National Hotel

A rum daisy built on navy-strength overproof rum — falernum spice and black currant cassis sweeten and color a lime sour base, then soda lifts the whole drink into a complex, full-flavored Caribbean daisy.

Navy Daisy

Trader Vic's Navy Grog with three rums -- aged, light, and dark -- with grapefruit, lime, and honey for a complex, sailor-worthy tiki punch.

Navy Grog Fresh

A Don the Beachcomber classic combining aged rum with Chartreuse, white cacao, pineapple, and lime for an herbal tropical depth.

Pago Pago

Pusser's-sanctioned British Virgin Islands tiki classic, blending aged rum with pineapple, orange, and coconut cream for a dense tropical slushie dusted with grated nutmeg.

Painkiller

A 1930s American cocktail that bridges the pre-Prohibition gin martini tradition with tropical fruit — gin and sweet vermouth sweetened with pineapple juice and a touch of orange liqueur for a fruity, elegant result.

Park Avenue

Cachaca's sugarcane funk meets passion fruit's tropical tart sweetness in a Caipirinha variation popular throughout Brazil.

Passion Fruit Caipirinha

A tart, aromatic daiquiri where passion fruit's tangy perfume and seedy richness tangle with rum and lime, giving the drink a honeyed, exotic edge and a long, fragrant finish.

Passion Fruit Daiquiri

A tropical margarita variation using passion fruit liqueur in place of traditional orange liqueur. The passion fruit's floral tartness and vivid color make this a popular modern variant at tropical-themed bars.

Passion Fruit Margarita

The London club classic, aka the Pornstar Martini's cousin, shaking vodka with passion fruit liqueur and juice, lime, and simple syrup into a tart, perfumed tropical sipper.

Passion Fruit Martini

A Peruvian tropical riff on the classic Pisco Sour — passion fruit juice amplifies the pisco's natural tropical character, while egg white foam and Angostura dotting complete the South American sour template in vivid, aromatic style.

Passion Fruit Pisco Sour

Don the Beachcomber's mid-century tiki masterpiece — a three-rum blend of light, dark, and aged rum layered with orange juice, lime, honey, and bitters for a lusciously tropical, complex, and deeply satisfying island sipper.

Pearl Diver

A tropical spin on the Cuban classic where fresh pineapple juice joins light rum, lime, and sugar for a bright, sunny sour that keeps the daiquiri's crisp architecture intact.

Pineapple Daiquiri

A tropical margarita shaking tequila with fresh pineapple juice, lime, and orange liqueur, with agave smoothing the edges into a sunny, sweet-tart sip over salt.

Pineapple Margarita

A tropical pineapple rum cooler -- fresh pineapple juice, grenadine, and lime topped with soda for a refreshing Caribbean beach cocktail.

Pineapple Rum Cooler

A Caribbean punch layering light rum with pineapple, orange, and lime juices, grenadine, and Angostura for a fruity, tiki-leaning sip that drinks long and easy.

Pineapple Rum Punch

A frothy agave sour where pineapple juice, lime, and agave meet tequila and egg white, shaken to a pillowy foam with a tropical, lightly vegetal edge and a bright finish.

Pineapple Tequila Sour

The Gold Rush-era San Francisco classic of pisco, pineapple syrup, lemon, and a splash of white wine that drinks deceptively soft — grape-bright, fruity, and dangerously easy.

Pisco Punch

A San Francisco Gold Rush original that layers Peruvian pisco with pineapple and lemon over simple syrup, creating a grapey, tropical punch with a surprisingly elegant backbone.

Pisco Punch Classic

Puerto Rico's blended beach classic of rum, coconut cream, and pineapple juice whipped into a creamy, frozen tropical pour that tastes like sunshine in a hurricane glass.

Piña Colada

A Caribbean long drink of dark rum, lime, and simple syrup brightened with mint and Angostura, yielding a molasses-rich, refreshingly tart sipper with deep island character.

Planter's Punch

Cocktails evoking the tropics through pineapple, coconut, passion fruit, mango, or guava. Often rum-based and associated with beach, tiki, and vacation styles.