Dubbed after the postcollege tradition of vacationing (and partying) in an faraway land before joining the workforce, this tropical rum-based sip sloshes Kaffir lime sherbet, pineapple juice and Galangal beer in a bamboo glass, with a friendship bracelet tied around the base and a glow stick curved over the top. $16
Up to five boozers can guzzle this rum-absinthe-charged punch through brightly hued long straws. The yellow and green scorpion bowl is crowned with orange and lime slices and a multicolored parrot tchotchke. $45
Celebrate the holiday season all year long at this festive-fitted watering hole, a longtime East Village dive that reopened earlier this year after shuttering in 2012. The eponymous house pour tops a shake-up of vodka, amaro and fresh lemon juice with a miniature moose figurine. $12
Coral-haired drinks doyenne Jane Danger draws on her experience as both baker (she formerly ran Jane's Sweet Buns) and barkeep to create eye-catching quaffs. At this Polynesian-minded counter, she pours her bright red riff on a rum demerara float—swapping the sugarcane spirit for curaçao and bourbon—into a garish, Jaws-like vessel shaped like the open mouth of a shark. $15
At this subterranean West Village den, Garret Richard marries key island staples—rum, coffee and fruit—over crushed ice in a beakerlike Chemex coffee glass. Stumptown cold-brew concentrate takes the backseat here, rounding out bright splashes of guava nectar, orange juice and passion-fruit syrup and sweetened with honey and house-made falernum (a nutty-sweet Caribbean syrup). $35
It's no surprise that this Long Island City bar-cum-comedy club has some good-time sips to complement its rotating lineup of stand-up shows and funny-man sketches. This crowd-pleaser tames fiery spiced tequila with cool lime and cuke in a neon-orange hollowed-out bell pepper. $11
The sumptuous tipple is built with 12-year-aged Trinidadian rum, smooth house-made coconut cream and acacia honey, served kitschily in a fuzzy, hollowed-out whole coconut piled on a mountain of leaves and ice with a blowtorched cinnamon-bark stirrer. Warning: You won’t stop at one. $20.