Orgeat (pronounced "or-zsa," like Zsa Zsa Gabor) is like liquid marzipan. While it's best known as a part of a good Mai Tai, this almond syrup is also an exotic substitute for simple syrup or grenadine in mixed drinks or a fun addition to pie fillings, milk shakes, and even coffee. More

You'll have to ask someone to share this one with you—it's definitely big enough for two people. As silly as it looks, served in a pineapple with bendy straws, this cocktail from Jbird in New York is a serious drink, refreshing but spicy and complex. More

First things first: this is not a Painkiller. This may resemble that drink that originated some 40 years ago at the Soggy Dollar Bar in the British Virgin Islands, but the Painkiller was adopted as the mascot drink by Pusser's Rum around a decade after its birth (the drink's birth, that is.) More

The Louanalao uses a tiki-style formula, incorporating white rum, bitter Campari, and allspice dram with the flavors of sweet strawberry and tart lime. The result is a bright pink, sweet-tart harbinger of spring that is far from the expected flavor profile of a fruit-infused rum cocktail. More

In Vintage Spirits and Forgotten Cocktails, Ted Haigh shares this variation on Trader Vic's original Navy Grog. More

This individually-sized Scorpion was adapted by Jeff Berry and Annene Kaye for Beachbum Berry's Grog Log based on an original drink by Trader Vic from the 1950s. More

This Don the Beachcomber classic was created around 1941. As Paul Clarke notes on his blog, Cocktail Chronicles, the key is the combination of Angostura bitters and Pernod. More

Falernum, orgeat, and passion fruit syrup contribute the tropical flavors that make this tart rumless cocktail fit in with other tiki offerings. It's truly delicious. More