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Most of us enjoy a cocktail on a cruise vacation, especially if it’s a rum-based beverage in the Caribbean or a hot toddy in Alaska. Norwegian Cruise Line tested the waters a few months ago with sophisticated new summer cocktail menus and — surprise! — passengers loved them. Now the program is being expanded to include all ships year-round.

The new cocktail menus are being developed in partnership with mixologist Gabriel Orta of Miami-based Bar Lab Cocktails to use local flavors — think fresh juices, aromatic herbs and local spirits. Orta and his team also train shipboard bartenders, create new cocktails in Norwegian’s shoreside test bar (who knew they had that!?) and collaborate with brand partners such as Bacardi, Patron and Diageo.

OK, it might be 5 o’clock where you are, so we’ll share some of Norwegian’s favorite recipes designed to capture the ambience of various cruise destinations.

Topmast Dark & Stormy, inspired by Bermuda

2 ounces Gosling’s Black Seal Rum

3 ounces Gosling’s Ginger Beer

¾-ounce fresh squeezed lime juice

Garnish: 2 lime wedges

Pour rum and lime juice into a mixing glass. Add ice and stir for at least 30 seconds. Strain into a 12-ounce highball glass filled with plenty of ice. In another mixing glass with ice, add the ginger beer and stir. Then strain into a glass. Float two lime wedges to garnish.

Blueberry Collins, inspired by Alaska

1½ ounces Ultimat Vodka

1 ounce Blueberry Pom Island Oasis

¾-ounce fresh squeezed lemon juice

½-ounce simple syrup

Top with soda

Garnish: 2 lemon wheels, thinly sliced with a mandolin

Pour ingredients into a mixing glass. Add ice and shake vigorously. Strain into a 12-ounce highball glass filled with plenty of ice. Garnish with two thin lemon wheels.

Spicy Piña Punch, inspired by the Caribbean

2 ounces Bacardi Superior

1 ounce Monin Chipotle Pineapple Syrup

½-ounce Benedictine liqueur

1-ounce fresh squeezed lime juice

Garnish: pineapple, thinly sliced with a mandolin

Add ingredients into a mixing glass. Add ice and shake vigorously. Strain into a 10.75-ounce rocks glass filled with plenty of ice. Garnish with pineapple and jalapeno wheel.

Pineapple Express, with a European flair

2 ounces Belvedere Vodka

½-ounce Aperol

½-ounce simple syrup

¾-ounce fresh squeezed lime juice

1 ounce canned pineapple juice

1 rosemary stalk

Garnish: rosemary stalk

Add ingredients into a mixing glass, include 1 stalk of rosemary. Add ice and shake vigorously. Strain into a 12-ounce highball glass filled with plenty of ice. Garnish with a large rosemary stalk.

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