The influence of Cuban cantineros on global drinking culture can’t be overstated. Of course, Daiquiris are perennial favorites each summer, but the country’s rich cocktail history goes far beyond that, from an aguardiente drink first mixed by guerilla fighters to a simple highball that’s become so well-traveled that there’s even a particular protocol for ordering one in Mexico City. To dig deeper into the canon, here are some of our favorite recipes for the Cuban classics.

Canchánchara

The Canchánchara is “the original Cuban cocktail,” says Julio Cabrera, co-owner of Miami’s Café La Trova. Originally made by guerilla fighters of the Cuban Wars of Independence, it was created to be a restorative for enslaved people working on the plantations of central Cuba. The classic drink is a mix of aguardiente de caña (the first distillation of sugar cane), honey and Key lime, but today in Cuba, many make the drink with rum. Cabrera’s riff, La Chancleta, meanwhile, is built on a base of Yaguara Cachaça Ouro, which he says is similar to Cuban aguardiente.

El Presidente

Though often attributed to a Havana-based American bartender in 1920, the El Presidente was likely created before then, as early as the 1910s, and named after Cuban president Mario García Menocal. A mix of rum, dry vermouth, Curaçao and grenadine, the stirred drink is typically made with equal parts, but some, including Cabrera and San Francisco’s Thad Vogler, up the rum portion and alter the vermouth for a fuller, more rounded take.

Mojito

Minty and refreshing, the Mojito—a mix of rum, mint, cane sugar, lime and soda water—has a host of contentious origin stories, though it likely originated when white rums entered the market in the mid- to late 19th century. Popularized by the Cuban diaspora in Miami’s club culture, the drink surged in popularity stateside in the early 2000s. Our favorite recipe for the classic pays careful attention to dilution: By calling on three types of ice (cracked, cubed and crushed), Jelani Johnson’s take stays crisp and cold, while keeping mint to the bottom of the glass.

See also: The Old Cuban. Though born in New York, this modern classic riffs on the Mojito by swapping in aged rum and topping the whole thing with Champagne for “a Mojito in a little black dress,” according to its creator, Audrey Saunders.

Cuba Libre

Created to celebrate Cuban independence following the Spanish-American War, the Cuba Libre simply combines rum, lime and Coca-Cola. The easy-drinking highball hails from the early 20th century, and since then, it’s traveled across the world, becoming tiki-like, amaro-tinged and Champagne-topped in the process. The cocktail has particular appeal in Mexico, where it goes by many names—roncola, cubata, cubalibre, cubita—and can be ordered in a variety of ways, from cutting the cola with soda water to serving it entirely deconstructed.

Daiquiri

Perhaps the most traveled of Cuban classics, the Daiquiri is a beloved three-ingredient cocktail made with rum, lime and sugar. Variations abound, including a few classics, like the frozen Hemingway Daiquiri, aka Daiquiri #4, or the Greta Garbo, which gets accented with a few dashes of absinthe. The cocktail has become not just a crowd-pleasing favorite, but also a holy grail for bartenders looking to perfect the deceptively simple drink. “It’s the omelet of cocktails,” Joaquin Simó noted in our blind tasting of Daiquiris. “If you can’t make an omelet, you don’t know how to cook. Same thing with a Daiquiri.”