The Scofflaw was created in 1924 by a bartender named Jock at Harry's New York Bar in Paris. The name came from a contest held by Delcevare King to create a derogatory term for Prohibition violators.

Remember the Maine was documented by Charles H. Baker Jr. in his 1939 book The Gentleman's Companion. Baker claimed he encountered the cocktail in Havana, Cuba during the 1933 Cuban Revolution.

The Brooklyn cocktail first appeared in print in 1908 in J.A. Grohusko's Jack's Manual. This pre-Prohibition drink combines rye whiskey with dry vermouth, maraschino liqueur, and Amer Picon.

The Toronto first appeared in Robert Vermeire's 1922 book "Cocktails: How to Mix Them" as the Fernet Cocktail. Vermeire noted it was "much appreciated by the Canadians of Toronto."

The Cable Car was created in 1996 by bartender Tony Abou-Ganim at the Starlight Room atop San Francisco's Sir Francis Drake Hotel. A modern variation on the classic Sidecar using spiced rum.

The Scotch Sour is a classic variation of the whiskey sour that uses Scotch whisky instead of bourbon, creating a smoother, maltier take on the traditional sour formula.

Corn n' Oil is a traditional Barbadian cocktail dating back over 100 years. The earliest written reference appears in Mrs. H. Graham Yearwood's 1911 book "West Indian and Other Recipes."

Dr. Funk originated with German physician Bernhard Funk who arrived in Samoa in 1879. His original medicinal tonic was absinthe, lime, grenadine, and soda water served to Robert Louis Stevenson.

The Jet Pilot was created around 1958 by Stephen Crane at his Luau restaurant in Beverly Hills. This cocktail evolved from Donn Beach's 1941 Test Pilot with added grapefruit juice and cinnamon syrup.

The Pearl Diver was created around 1937 by Donn Beach at Don the Beachcomber in Hollywood. Originally called Pearl Diver's Punch, the recipe remained secret until recovered from Dick Santiago's coded notebook.

The Fog Cutter was created by Victor "Trader Vic" Bergeron in the 1940s and first published in his 1946 Book of Food and Drink. Known for combining rum, brandy, gin, and sherry in one potent cocktail.

Three Dots and a Dash was created during World War II by Donn Beach (Ernest Raymond Beaumont Gantt) at Don the Beachcomber. The name represents Morse code for the letter "V" symbolizing Victory.

The Suffering Bastard was created in 1942 by bartender Joe Scialom at Shepheard's Hotel in Cairo, Egypt. Designed as a hangover remedy for British officers during World War II's North African campaign.

The Scorpion Bowl was created by Victor "Trader Vic" Bergeron after encountering a similar punch during his 1939 trip to Honolulu. The drink was served at a bar called The Hut using Okolehao, a Hawaiian moonshine.

Rum Punch traces its origins to British East India Company merchants in the 17th century. The word "punch" derives from the Hindi word "panch" meaning five, referencing the traditional five ingredients.

The Bahama Mama's exact origins remain disputed. Bahamian bartender Oswald Greenslade claims he created the cocktail in 1963, but the drink was already popular in the 1950s before his bartending career began.

The Jungle Bird was created by Jeffrey Ong at the Aviary Bar in Kuala Lumpur Hilton, which opened on July 6, 1973 as Malaysia's first five-star hotel. The cocktail served as a welcome drink for hotel guests.

The Rum Swizzle is often called Bermuda's national drink, with roots tracing to Caribbean rum punches of the 18th century. The modern Bermuda version was popularized at the Swizzle Inn in 1932.

The Añejo Highball was created in the late 1990s by Dale DeGroff at the Rainbow Room in New York City. This sophisticated rum cocktail was designed as a tribute to Cuban bartenders of the 1920s and 1930s.

Navy Grog was created circa 1941 by Donn Beach at his Don the Beachcomber restaurant in Hollywood. Inspired by the 18th-century British naval ration, this tiki cocktail features three different rums, lime juice, grapefruit juice, and honey.