“James Bond” author Ian Fleming was known to frequent London’s famous Dukes Bar (located in the hotel of the same name), and it is here where he was inspired to make the vesper Bond’s signature drink. Named after a Bond character, the vesper is made with three parts gin, one part vodka, half an ounce Lillet Blanc, and garnished with a lemon peel. And of course, it is shaken, not stirred.

The black Russian — a white Russian sans cream — was invented in 1949 at the swanky Hotel Metropole in Brussels, Belgium, by bartender Gustave Tops, who made it in honor of Perle Mesta, a regular patron who also happened to be the United States Ambassador to Luxembourg.

The predecessor of the Long Island iced tea is the Old Man Bishop, which originated during Prohibition on a different Long Island, located in Kingsport, Tennessee, in the Holston River. A local man combined tequila, vodka, gin, rum, whiskey, and maple syrup into one drink and named it after himself. Robert Butt, bartender at Long Island, New York’s Oak Beach Inn, later popularized the concoction in the 1970s.

Philibert Guichet, owner of a French Quarter watering hole called Tujague’s, entered a New York City cocktail competition and won second place in 1918. His drink — made from brandy, crème de cacao, crème de menthe (where it gets its bright green color), and topped with whipped cream — took up permanent residency on the Tujague’s menu and has been a beloved favorite for the past 100 years.

Served in a signature copper mug, the Moscow mule combines vodka, ginger beer, and lime. Ironically, aside from its use of a Russian spirit, the drink has very little connection to the city of Moscow. Angelenos John Martin (president of the Smirnoff Vodka distillery) and Jack Morgan, a Sunset Strip bar owner who brewed ginger beer, claim to have invented the classic drink in 1941, although some historians have disputed that claim.

The painkiller is a Caribbean classic that blends rum, pineapple juice, cream of coconut, and orange juice — a concoction sure to take your pain away. Invented in the 1970s, the painkiller hails from the famous Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands. The bar itself was named for the way the bar’s guests pay for their post-swim drinks with soggy bills.

Boozy and bubbly, this cocktail of gin, Champagne, and lemon is named after a 75-millimeter World War I field gun and carries a combat-worthy kick. Also invented at Harry’s New York Bar in Paris (by legendary barman and cocktail book author Harry MacElhone) in 1915, the French 75 is essentially a Tom Collins, but with Champagne replacing the original’s club soda topper.

This aptly named cocktail — made with dark rum and ginger beer — really does resemble dark storm clouds rolling in over the sea. It was invented in Bermuda sometime after World War I and is considered the island’s unofficial drink. While variations abound, to legally be called a Dark ‘n’ Stormy, the cocktail must be made with Gosling’s Black Seal rum because Gosling’s has trademarked the drink’s name.

Made with Irish whiskey, coffee, brown sugar, and whipped cream, Irish coffee was invented at Foynes Port in Limerick, Ireland, which was a hub for transatlantic travel in the 1940s due to its location on the country’s western coast. As the story goes, a chef named Joe Sheridan created a drink to warm up his guests. When asked if it was a Brazilian coffee, Joe replied, “No, that’s Irish coffee.”

Everyone also argues about this one, but most cocktail historians agree that the bloody mary was born in 1920s Paris, when bartender Ferdinand "Pete" Petiot began experimenting with vodka at Harry’s New York Bar. The spirit, which he found tasteless, was popularized by Russian émigrés fleeing the revolution. Some canned tomato juice and a few spices later, he arrived at the brunch staple we know and love today.

Victor J. Bergeron whipped up the mai tai in San Francisco in 1944, shortly before starting the Trader Vic’s chain of Polynesian-themed restaurants. The original recipe consisted of J. Wray and Nephew Jamaican rum, lime, orgeat, orange curaçao, and simple syrup. When Vic asked his Tahitian friends to try it, they exclaimed, “Maita’i roa a’e,” which loosely translates to “the best.”

It’s widely believed that the pisco sour got its start at Morris Bar in downtown Lima in the 1920s. Owner Victor Morris claimed to invent the recipe, but it’s also possible that he was inspired by the nearby Maury Hotel’s recipe for a different drink. The cocktail has many variations, but the traditional recipe includes pisco (a regional brandy), egg whites, rubber syrup, lime juice, and Angostura bitters for a garnish.

Kentucky knows its bourbon, so it’s no surprise that the old fashioned hails from the Bluegrass State. Taking its name from the squat tumbler in which it’s served, the cocktail consists of bourbon, sugar, bitters, and orange peel. Although its origins are somewhat debated, most credit the private Pendennis Club in Louisville for its intention in 1881.

The bellini, a classic cocktail made with prosecco and peach purée, was created in the summer in 1948 in Venice, Italy. Giuseppe Cipriani, the founder and barman of Harry’s Bar — a famous hangout for the likes of Humphrey Bogart, Ernest Hemingway, and Truman Capote — first came up with the concoction. He was reportedly inspired by the region’s peaches that flourished in the summer months.

Constante Ribalaigua Vert, owner of the Floridita Bar in Havana, Cuba, was the first to sell a frozen version of the daiquiri in the 1920s. Author Ernest Hemingay was a frequent patron of the bar, and when he tried Constante's drink, he requested it with double rum and no sugar. He returned for the cocktail so often that it became a staple on the menu.

The G&T traces back to early 19th-century India, during the period of crown rule known as the British Raj. Its key ingredient is tonic water, a bubbly soda made with quinine, known for its antimalarial properties. British troops and civilians in India at the time would take quinine to ward off the deadly disease. To make the quinine supplement more palatable, they experimented by adding a little sugar, lime, and gin.

New Orleans’ famed French Quarter is also called the Vieux Carré. The term means “Old Square” in French, and was coined in the 19th century when the quarter was becoming a tourist destination. Vieux Carré is also the name of a cocktail invented at the French Quarter's Carousel Bar in 1937 and made with rye, sweet vermouth, and cognac — fitting for a city that loves its libations.

The negroni — made with equal parts sweet red vermouth, gin, and campari — was invented in Florence in 1919. One day, Count Camillo Negroni asked for a stiffer version of an Americano cocktail. What resulted was a delicious concoction that quickly caught on around Italy. A popular modern variation is the negroni sbagliato, meaning “broken negroni,” which substitutes sparkling wine for gin.

The national drink of Singapore, the gin-based Singapore sling was invented by bartender Ngiam Tian Boon in the Long Bar of the historic Raffles Hotel in 1915. The fruity drink consists of gin, cherry liqueur, Cointreau, Bénédictine, grenadine syrup, pineapple juice, lime, and bitters served in a highball glass. Cherries and pineapples garnish the rim.

The origins of the mojito are hotly debated, but one thing is certain: The classic cocktail — made with rum, sugar, lime juice, soda water, and mint — was invented in Cuba. But who was the first to mix it? It may have been English pirate Sir Francis Drake, who tried to invade Cuba, a creation of enslaved peoples working in the fields, or invented at Havana’s La Bodeguita del Medio.