A Vacation in a Glass: 20 Tropical Cocktails Worth Making

Summer may be winding down, but there is still time for one more tall, cool thirst quentcher.

Food & Wine has gathered its readers’ 20 most-saved tropical cocktail recipes—a spirited collection that ranges from familiar poolside classics to more ambitious tiki-bar creations. The essential drinks are all here: the original 1944 Mai Tai, Piña Colada, Planter’s Punch, Blue Hawaii and the wonderfully named Painkiller.

The list becomes more interesting as it ventures further afield. The bittersweet Jungle Bird combines dark rum and pineapple with Campari, while the formidable Fog Cutter mixes rum, gin and Cognac with citrus, orgeat and a float of sherry. There is also the Hotel Nacional Special, a sophisticated 1930s Cuban cocktail made with rum, apricot liqueur, pineapple and lime.

Most cocktails begin with rum, often blending several varieties for greater depth. The lone exception is the Chi Chi—a streamlined, vodka-based cousin of the Piña Colada. For a party, consider the communal Scorpion Bowl; for something dark, spicy and less familiar, try Barbados’ Corn ’n Oil.

Whether you are planning a late-summer gathering or simply hoping to prolong the illusion of vacation, this is an excellent collection to bookmark.

Explore Food & Wine’s 20 most-saved tropical cocktail recipes