Rum

Though rums long been the go-to for large format punch bowls, particularly in areas with a large Caribbean-American population (New York, Miami), it first transcended the cultural diaspora and went mainstream stateside from the 1930s to the 1950s. Tropical escapism was the name of the game from Prohibition to the days of post-World War II, and rum became the centerpiece of the eras tiki-influenced cocktail culture. This era birthed iconic drinks like the Mai Tai and the Zombie, but rum also gaveand still givesbartenders room to experiment, pairing wonderfully with bold spices, coffee, cacao and more savory elements like jerk bitters.

Coconut

Coconut milk and/or cream offer a laid-back, lush tropical alternative to dairy. On the lighter side, coconut water makes an electrolyte-rich swap for soda or tonic in highballs, spritzes or coolers. But it hardly stops at liquid mix-ins. Today, modern mixology offers nearly endless riffs on the flavor in a wide variety of formats: coconut syrup, sugar, nectar, toasted coconut as a garnish or rim. Theres also fat-washing, where bourbon or rum are infused with coconut oil, chilled and strained, resulting in a silkier mouthfeel and a nuanced whisper (as opposed to a full-throated scream) of coconut.

Allspice

Known locally as pimento, allspice comes from the unripe berries of the Pimenta dioica tree, which are picked while still green, then sun-dried and ground. Once crushed, its reminiscent of a blend of cinnamon, cloves and nutmeg: warming autumnal and/or wintry flavors that evoke cozy, curled-up-by-the-fire vibes. In Jamaica, this interesting native spice is used for jerk seasoning for meat or fish, stews and pickling. In American mixology, its commonly used in aromatic bitters, or to infuse syrups for spiced cocktails served in cooler months. Theres also allspice dram, a less-common pimento liqueur that adds a refreshing, tropical twist to cold-weather drinks. When its freezing outside, theres nothing better than an island vacationeven the kind that comes in a glass.

Tropical fruits

Juicy, bright and sweet with a distinctive tang, tropical fruit is a shortcut to add a bold punch of flavor to the modern cocktail. Tropical fruits in particular are beloved by bartenders because theyre more than just sucrose bombs. Far more complex than your average strawberry, these fruits bring layers of flavor, with floral (like guava) or even musky (in the case of ripe mango) notes. This added complexity is why tropical fruit adds such a unique touch to the modern cocktail, and explains why bartenders use pineapple, mango, guava, passion fruit and others in so many different ways: as fresh alternatives to sugary syrups, fermenting them into sweet-and-sour mixers, or charring individual slices to create a matching smoky garnish.

Scotch bonnet pepper

 Unlike many domestic hot peppers, which can sometimes feel one-note (hot), the beauty of the Scotch bonnet as a cocktail ingredient are the flavors co-existing underneath the heat. Its sweet, fruity complexity help it harmonize with the other ingredients and round out any of their sharp edges, ensuring a balanced drink. Mixologists tend to employ the heat of the Scotch bonnet as more of a seasoning than a star player, creating sweet-and-spicy simple syrups, tinctures, and small pieces muddled into shakers; often theyll temper the spiciness by combining it with cooling coconut. The result? A high-impact cocktail full of contrastexactly what the modern drinker craves.