Painkiller. Rum Runner. Tropical Depression. The Green Monkey. Bahama Mama. No, these aren’t names of island rock bands, but in fact classic Caribbean cocktails. All of them colorful, fruity and potent. The drinks of the islands are synonymous with salty breezes, deliciously sunny days and the kind of buzz only a sweet candy-colored concoction can provide. The spirits that give those cocktails their powerful kick are rum mostly, but also some surprising contenders like a cactus liqueur, guavaberry liquer and of course that famous electric blue mixer that no self-respecting Tiki bar would be without.

Each of the islands produces a spirit of a distinct character. Rum from Jamaica and Barbados is fuller-bodied than Puerto Rico's, which, like Cuba's, is light. And Blue Curacao is not made from anything blue, but actually a strain of Valencia oranges brought over from Spain. Here we take a look at some of the spirits and the islands they call home. So whether you enjoy that barrel-aged rum neat or mixed with fruit juice and served with a little straw umbrella, this guide will help you sip knowledgeably.

Barbados: Mount Gay Rum

For a spirit that claims to be the oldest rum brand in existence (there’s a deed for the company that dates back to 1703) Mount Gay still has a contemporary following among rum lovers and mixologists. The latest “Eclipse” varietal is inspired by a 1910 total solar eclipse and features single and double-distilled rums matured in Kentucky oak barrels, imparting flavors of banana, apricot and vanilla.

Bonaire: Cadushy

Cactus liquer? That’s right. And it’s might tasty.  The electric green-color of Bonaire’s local spirit—and its sweet, citrusy flavor—makes it an ideal base from tropical concoctions like the Green Bonaire, a Cosmo-inspired cocktail served up in a martini glass.

Owners Eric and Jolande Gietman moved to Bonaire from the Netherlands in 2010 and created the beverage after experimenting with a variety of recipes. The liqueur is made with the peel of the Cadushy cactus, a small local lime (known as "lamoenchi").

Curacao: Blue Curaçao

Every household that has ever had a martini party, a tropical-themed backyard party or a novelty drink night has a bottle of Blue Curacao kicking around. And while its electric blue color (made possible by food coloring) is meant to evoke the blue waters of the Caribbean, it’s served everywhere from hipster throwback bars to Hawaiian luaus. The spirit is flavored with the dried peel of the laraha citrus fruit, a non-native plant developed from the sweet Valencia orange transplanted by Spanish explorers to the island of Curaçao. This gives it a sticky-sweet citrusy taste that often pairs well with pineapple juice, rum and other hard liquors as evidenced by the popularity of the “Corpse Reviver No. Blue,” a cocktail made with blue curacao, gin, Lillet Blanc, lemon and dashes of absinthe.

Jamaica: Appleton Estate

Arguably one of the strongest-smelling rums on the market, this quaff also has a tart grapefruit aftertaste that’s perfect for Jamaican rum punches. The estate dates back to 1655 when the British captured Jamaica from the Spanish and sources suggest that rum has been produced there continuously since 1749. The brand also has the distinction of being helmed by the industry’s first female Master Blender, Joy Spence, a London-educated chemist who has curated the taste of the spirit for over fifteen years.

St. Maarten: Guavaberry Liqueur

The National drink of St. Maarten, this spirit (also referred to as guavaberry rum) is made using fine oak-aged rum, cane sugar and wild guavaberries (which are not all like guavas). The small red and black berries are harvested from trees resembling Eucalyptus and impart a pungent, bitter-sweet flavor. The drink is traditionally served at Christmas time, though local bartenders make tasty coladas with the “folk” liqueur as well.