If you haven't tried a Mai Tai made with high-quality Jamaican rum, fresh lime, and good curaçao, you probably haven't had the real thing. Give it a try.
Get your blender ready! This individually-sized Scorpion is based on the Trader Vic classic. It's tart and fresh, lightly sweet, and nicely spiked with a mixture of light Puerto Rican rum and brandy.
This crushed-ice and strong-rum drink dates back to the 1960s at legendary tiki bar Don the Beachcomber's. A little pastis and a sprinkle of nutmeg make this particularly delicious.
Donn Beach created the Zombie, but he kept the recipe secret, so imitators made up all sorts of less-tasty variations. We've got the recipe for the 1934 original, made with cinnamon syrup and grapefruit juice, three kinds of rum, and a little Pernod.
A float of Amontillado sherry on top of this lightly sour sipper adds umami to the mix of fresh citrus and, well, pretty much all the different kinds of booze. Be careful: as Victor "Trader Vic" Bergeron wrote, "Fog Cutter, hell. After two of these, you won't even see the stuff."
Campari fans take note: this is your new favorite tropical drink. It's made with fresh lime and pineapple, plus bittersweet Campari and luscious blackstrap rum.
The Ancient Mariner
This variation on Navy Grog includes Demerara rum, dark Jamaican rum, fresh lime and grapefruit, and spicy allspice dram. It's both rich and refreshing.
Picture yourself in the Caribbean, sipping this longlived drink made with rich dark rum, fresh lime, and bitters. Not bad, right? But you might want to consider drinking it down a little bit slower—this one packs a punch!
Angostura bitters and clove-spiced Falernum add exotic flavor to this tiki drink, which dates back to 1941. You'll need two different types of rum: a dark Jamaican rum as well as a light Puerto Rican version.