Rum, lime juice, and sugar: Americans, British sailors, and Caribbean locals have been mixing these ingredients for nearly as long as sugarcane and citrus have been grown in the West Indies. Colonial America loved punch, a sweet, citrusy potion; rum, distilled from Caribbean cane or molasses, regularly found its way into the bowl. During the 1700s, British sailors spiked their daily ration of watered-down rum with lime and sugar. For this reason, the seamen became known as "limeys." In fact, there are endless variations on the island trio, including Brazil's caipirinha and Martinique's ti' punch. The daiquiri, Cuba's 19th-century gift to the world, is arguably the prime exemplar of this strong, tart, sweet balance of flavors.