Let’s start with one of the biggest names in bars: the Piña Colada. “But wait,” you say. “I can get this at Applebee’s.” Well, you’re not wrong — you’re just also pretty far from right. You see, the Piña Colada didn’t originate in some chain restaurant. It was born in 1954 at the Caribe Hilton in San Juan, Puerto Rico, where bartenders blended rum, coconut cream and pineapple juice into something that tasted like a hammock nap in liquid form. You’ll find it just about everywhere Caribbean cocktails are poured — on menus from street-side beach bars to cruise ship lounges — always offering that same creamy trifecta of pineapple, coconut and rum that practically tastes like vacation. It’s been the island’s official drink since 1978, and honestly? If you’ve only ever had one on the mainland, then you’ve really never had one at all. So do yourself a favor — order one where it all began on your next cruise from San Juan.

Barbados doesn’t just make rum — it perfects it. And the Bajan Rum Punch is the proof, neatly packaged in a rhyming recipe: One of sour, two of sweet, three of strong, four of weak. Translation? Lime juice, sugar syrup, dark rum and water, with a dash of Angostura bitters and a whisper of grated nutmeg on top. The nutmeg is a Barbadian signature, and it makes all the difference. Just don’t be fooled by its easygoing flavor — this punch is smooth, balanced and way stronger than it tastes. In Barbados it’s a staple at celebrations, Sunday fish fries and impromptu beach gatherings. Locals tend to serve it strong, cold and always with that little dusting of nutmeg that lets you know they mean business. It’s the kind of drink that makes you say “just one more” to no one in particular.

When you cruise to Barbados, sign up for the St. Nicholas Abbey, Railway & Rum excursion, for a chance to meet this punch’s main ingredient on its home turf. It’s a rum-fueled ride through sugarcane fields, Jacobean architecture and an award-winning distillery where the Bajan spirit (and spirits) still flow freely.

Sounds like a wrestling move, drinks like a vacation. The Goombay Smash is a Bahamian original, born at Miss Emily’s Blue Bee Bar on Green Turtle Cay — and it’s been bringing the buzz to beachgoers ever since. The combo of coconut rum, light rum, pineapple juice and orange juice layers sweet flavor with just enough of the hard stuff to remind you you’re not drinking fruit juice (or, not just drinking fruit juice). It’s tropical, it’s sunny and it’s the sort of thing that takes away any doubts you might have about hitting the dance floor with everything you’ve got. Which makes sense, considering ‘Goombay’ is a type of drum-centric Bahamian music.

Green Turtle Cay island may not be on the itinerary, but that doesn’t mean this drink isn’t on the menu. Check around in ports, such as the private port of Princess Cay, and you might just find a Goombay Smash ready to help you fill up your dance card.

The Mojito may be minty, but it’s got way deeper roots. This Cuban classic traces back to 16th-century Havana, when it was known as “El Draque” — a tribute to the pirate Sir Francis Drake. Today’s version is a far cry from swashbuckling: white rum, lime, sugar, mint leaves and soda water all come together to create something light, zesty and endlessly refreshing. It’s basically spa water for your tummy with a license to party. And for the literary crowd — yes, this was Hemingway’s go-to while writing (or pretending to) while basking in the Cuban heat. Hey, you try to get any work done when you’re living in paradise.

Check out the History & Cuisine of San Juan on Foot excursion through Princess, and enjoy a tropical Mojito the way it was meant to be experienced (along with some mouth-wateringly authentic cuisine).

She’s sweet, she’s strong and she’s not here to be subtle. The Bahama Mama brings coconut and dark rum together with pineapple juice, orange juice and grenadine in a drink that’s basically sunshine in a glass. Named after a Bahamian performer from the 1930s, it’s got more than a little flair — especially when served in its natural habitat: a hollowed-out pineapple. Order one, and your next decision probably shouldn’t involve anything more complicated than where to lay out the beach towel.

On your cruise to Nassau, be sure to book the Best of Nassau excursion. Enjoy a Bahama Mama in all its tropical glory at John Watling’s Rum Distillery—and get a free drink!

The name sounds like a medical procedure, but trust us — the Pain-killer is anything but clinical. Created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, it’s a mix of Pusser’s Rum, pineapple juice, orange juice and coconut cream, topped with grated nutmeg. It’s smooth, creamy and just boozy enough to make you forget where you left your sandals. It may not cure actual headaches, but it’s a reliable remedy for any worries that might be getting you down.

Want to sip a Pain-killer where it all began? Head to Jost Van Dyke on the White Bay Beach Break excursion, where the Soggy Dollar Bar serves up this Caribbean classic just steps from the sea.

Ti’ Punch pulls no punches. This drink from Martinique skips the mixers and goes straight for the good stuff: rhum agricole, sugar cane syrup and a squeeze of lime. That’s it. It’s simple. It’s intense. And it doesn’t waste time trying to charm you with umbrellas or garnish. In Creole, “Ti’ Punch” means “small punch,” but it’s got a big personality and even bigger flavor — the kind of drink that doesn’t ask if you’re ready. It just assumes you are.

On your next cruise to Martinique, dive into the island’s rich rum heritage with the Belfort Plantation & Clement Rum Tasting excursion — tour historic estates, sip world-famous rhum agricole and learn how to mix a proper Ti’ Punch, island style.

As dramatic as its name suggests, the Dark ’n Stormy is a classic cocktail with origins in Bermuda and a history tied to sailing, shipyards and sturdy sea legs, making it a fitting choice for travelers on cruises to Antigua and beyond. Made with Gosling’s Black Seal Rum and ginger beer — plus a lime wedge for good measure — it’s spicy, bold and impossible to ignore. Bonus trivia: the name is trademarked by Gosling Brothers Ltd., so only drinks made with their rum get the official title. Accept no imitations — or do; if you’re old enough to order one then you’re old enough to make your own decisions.

While in Antigua, pair your Dark ’n Stormy with a dose of history on the Best of Antigua: Nelson's Dockyard, Shirley Heights & Dow's Hill excursion.

The Planter’s Punch is tropical comfort in a glass, with layers of dark rum, citrus juices, grenadine and a few dashes of Angostura bitters coming together in juicy harmony. While its origin story points to the Planters Hotel in Charleston, this cocktail has been fully embraced by Jamaica, where it’s become a staple of island sipping. Rich, tangy and just a little spicy, it tastes like fruit punch that grew up and got a passport. It even gets a lyrical shoutout in the Jamaican folk song “Rum and Coca-Cola,” so technically, it’s famous?

Stop off at Jamaica on a Western Caribbean cruise, and try one for yourself.

The El Presidente rose to fame in 1920s Cuba, back when thirsty Americans were flocking south to escape Prohibition and enjoy a proper cocktail. Made with rum, dry vermouth, orange curaçao and a splash of grenadine, it’s smooth, slightly sweet and quietly elegant — like the kind of drink that knows how to behave at a cigar lounge. Named for then-President Gerardo Machado, the cocktail has certainly outlasted his regime; it remains a favorite among those who like their drinks with a little history and a lot of charm — just the thing to enjoy on your next cruise to Curaçao.

If the holidays in Puerto Rico had a flavor, it would be Coquito. This creamy concoction combines rum, coconut milk, condensed milk, cinnamon and vanilla into something rich, sweet and seriously nostalgic. Of course, this is just the base recipe; many families have their variations. Some swear by cinnamon sticks, others add a pinch of nutmeg or a splash of vanilla extract. Regardless, it’s all part of a wider Caribbean food tradition where the best dishes (and drinks) allow for flexibility. Often called “Puerto Rican eggnog,” Coquito is a festive favorite that gets passed around at gatherings, along with stories and maybe a little gossip. Best enjoyed chilled and shared — especially on one of our cruises to Puerto Rico.

Think of the Queens Park Swizzle as Trinidad’s contribution to cocktail architecture. Created at the Queen’s Park Hotel in Port of Spain, it stacks rum, lime, mint, sugar and a dramatic float of Angostura bitters for a drink that’s as striking to look at as it is to taste. The flavors homogenize into something cool, citrusy and a little spicy — like a mojito’s dark and mysterious cousin. It’s often called the Caribbean’s oldest cocktail, which just means it’s had more time to perfect its game. Ready for a taste? Cruise to Trinidad and explore its cocktail heritage.

At first glance, the Cuba Libre seems simple: rum, cola, lime. But behind the bubbles is a toast to history. Created in the early 1900s to celebrate Cuba’s liberation from Spain, it became something of a symbol of freedom poured over ice. Don’t be thrown off guard by the ease of the recipe — this fizzy classic is one of the most popular cocktails in the world, enjoyed in bars as far as Hong Kong. It’s easy to make, easy to drink and surprisingly satisfying after a long day of doing anything… or nothing at all.

The Aruba Ariba sounds like a cheer — and honestly, it kind of is. This cocktail was created in the 1960s by Hilton bartender Juan “Jocky” Tromp and comes in hollering with vodka, rum, banana liqueur and a bright mix of fruit juices. It’s colorful, tropical and deliciously over-the-top. In fact, it was originally dreamed up to showcase the island’s locally available spirits and Caribbean fruits — and it still holds up as a champion of island flavor. Ask for one at a local bar when you’re in port at Aruba and you might get a bartender’s off-the-menu twist, depending on what’s in season and how generous they’re feeling that day. One sip and you're suddenly fluent in vacation. Just be warned: the name is fun to say, but it gets harder to pronounce with every round.

The Bushwacker is what happens when dessert sneaks into your cocktail. Born in the U.S. Virgin Islands at the Ship's Store and Sapphire Pub in St. Thomas, it blends rum, coffee liqueur, coconut cream and chocolate syrup into a drink that feels like a milkshake but hits like happy hour. Topped with whipped cream and a cherry, it’s rich, indulgent and probably not something you should try to sip through a straw in one go — though we won’t stop you. In some places, it’s served in a plastic cup with chocolate sauce drizzled along the sides, like some kind of Trojan horse charming your taste buds while quietly plotting to knock you off your beach chair.