There's a time for restraint. And then there's a time for four kinds of rum, served in a flurry of fruit and fire. If that's the kind of day it's been, well, saddle up. It's Tiki time.

More hardcore than the Mai Tai, the Zombie's legend begins in the 1930s, when Don the Beachcomber first mixed the brutal concoction at his restaurant in Hollywood (limit: Two per customer). It picked up speed at the 1939 World's Fair, and has since steamrolled many a tropical drink drunk with its improv-friendly combo of rums, juices, and brandies. If you're looking for something strong but don't quite want to channel the undead, give these other high-octane tiki classics a shot.