Rum, honey, fresh juices, spices, and the secret ingredient, butter: Don the Beachcomber’s Pearl Diver’s Punch.
The Royal Bermuda Yacht Club Cocktail: Barbados rum, fresh lime juice, falernum and curacao. A bit of the Caribbean in the North Atlantic.
Rum, lime, sugar and mint—and plenty of crushed ice. That’s Jeff Berry’s Noa Noa swizzle.
Rum, lime juice, honey and champagne: the Airmail cocktail. Make this Prohibition-era Cuban classic now.
“Trader Vic” Bergeron’s lemonade for grown-ups, the Fog Cutter: rum, brandy, gin, lemon juice, orange juice, and orgeat, all with a sherry float. (I’ll have mine without the float, thank you.) But wait, there’s more: the Jamaican Fog Cutter!
Planter’s Punch: more a category than a recipe, Planter’s Punch is a classic blend of the Caribbean trinity of rums, sugars and fruits. Here’s to a day at the beach!
According to Basil Woon, “Have one in Havana” was the Prohibition-era slogan of the wealthy. And here’s one of the cocktails they went for: the Hotel Nacional Special—rum, pineapple juice, lime juice, and apricot brandy. And a view of Havana Harbor, if you have it.
Donn Beach’s classic Tiki specialty, the Navy Grog: three rums, two juices, and a dollop of honey, and lots of history. And that astonishing ice cone around the straw.
The Mary Pickford Cocktail—white rum, pineapple juice, grenadine and Maraschino. A Prohibition-era rum classic.
Chatham Artillery Punch: whiskey, brandy, rum, and Champagne all bundled up together. An iron fist in a velvet glove.