Invented on a tiny cay off Tortola and popularized on nearby Jost Van Dyke, this creamy treat combines the otherwise-rough Pusser's Navy-strength rum with pineapple juice, orange juice, Coco Lopez sweet coconut cream, and freshly ground nutmeg on top. It's available across the British Virgin Islands.

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In 2008, Diageo moved its Captain Morgan distillery to St. Croix, joining the island's famous for Cruzan Rum. A Palmetto Punch calls for spiced Captain Morgan rum as well as Cruzan Coconut Rum, plus orange juice, pineapple juice, and grenadine. It's a refreshing — and potent — way to support two local products, and you can sometimes find it on the other U.S. Virgin Islands (St. Thomas and St. John) as well. 

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A classic daiquiri is so simple, yet so satisfying. This version has Atlantico's white Platino Rum at its base, shaken with fresh lime juice and simple syrup before being poured into a chilled martini glass. It will definitely cool you down on a hot day in the D.R.

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Bacardi may be the world's biggest rum seller, but some of the island's smaller distilleries are making a splash. Caliche, from the southern town of Ponce, makes an aged white rum full of complexity and flavor that is great on the rocks and fantastic in a daiquiri. Or, try it in a sweet mojito with plenty of fresh mint and lime.

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The Calabash Rum cocktail is a mix of white rum, nutmeg syrup, fresh lime juice, sugar, and a little Blue Curaçao. Grenada's marquee spice, nutmeg, is ground over the top to add a wonderful "nose" that's just right on the Spice Island. 

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This overproof white rum has been made on Trinidad and Tobago since the 1700s, and is said to have medicinal qualities. Order it mixed with orange or pineapple juice and poured over ice for a thirst-quenching drink on a hot day. If it cures what ails you, all the better.

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Most watering holes in Jamaica have this on the menu, and it’s available at the five bars at the Azul Sensatori, an all-inclusive Negril resort. The first two ingredients, fresh banana, and rum cream are key and locally sourced (never use banana liqueur). Tia Maria, milk, and ice are added and blended together for a refreshing milkshake­-like consistency, much needed to beat the island heat.

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The U.S. Virgin Islands, in particular, specializes in this super boozy frozen beverage made with Baileys, Frangelico, Kahlua, creme de cacao, vodka, light rum, and cream of coconut. You can sample it on any of the three islands, but we like the cool, lounge atmosphere and awesome views of St. Thomas and capital Charlotte Amalie, from the Rum Bar Terrace at Marriott Frenchman’s Reef. If you’re feeling even more daring, get a bucket of Voodoo Juice at the hotel’s swim­-up bar. 

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The Bahamas’ national drink is named after the goombay drum played during the island’s Junkanoo or Carnival time. Varieties for the rum cocktail can be found at every bar, but the original 1970s recipe is only served at Miss Emily’s Blue Bee Bar on Abaco Island. The exact ingredients are a secret, but the core mix is dark and coconut rums, apricot brandy, and pineapple and orange juices. Don’t confuse this with the popular Bahama Mama, which is more fruit juice based, and less potent than the Smash.

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Named after the infamous, yet elusive “green flash” tourists are urged to seek during island sunsets, you’ll find this drink, made with dark rum, blue Curaçao, Amaretto, pineapple and orange juices at the Regent Palms Turks and Caicos’ beach bar, Plunge. We can’t promise you’ll see the flash, but you’ll have fun looking for it.

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