Cocktails from your favourite cruise destinations

Now, celebrity mixologist Rob Floyd (below) has teamed up with Princess Cruises to create the next generation of tropical cocktails, inspired by the exciting destinations on your cruise. Which one do you fancy?

What’s in it: Fresh mint, lime, simple syrup, Sprite

The Mojito is one of Cuba's oldest cocktails, said to be a favourite of Ernest Hemingway during his time there. If you find yourself in Cuba, visit La Bodeguita del Medio in Havana, where the writer was said to enjoy the tipple (as well as El Floridita bar, where apparently he preferred a daiquiri). It is believed the mojito’s name comes from the African word mojo, which means ‘to cast a little spell’, and the mint and lime pair perfectly for a refreshing, if a little spellbinding, beverage. This mocktail may have sacrificed the traditional rum ingredient, but it has all the flavour of a Cuban classic. Plus, the fact it's sans rum means you can sip with abandon.

What’s in it: Absolut Elyx, apricot liqueur, orange, pineapple & pomegranate juices

The exotic fruits in this cocktail conjure up images of white-sand beaches and swaying palm trees, the glittering Caribbean Sea and laid-back calypso rhythms. Apricots were first brought to the Caribbean by intrepid explorer Christopher Columbus and have flourished on the sun-drenched islands ever since. Columbus made a few tasty discoveries on his travels, including trying his first pineapple on what is now Guadeloupe. Pomegranates and oranges also grow on these isles, and their addition creates a sweet, fruity base that is tempered with vodka for a refreshingly drinkable cocktail.

What’s in it: Aperol, Bombay Sapphire gin, lemon juice, simple syrup, Angostura bitters

Is there anything more distinctively Italian than that red-orange bottle emblazoned with the name Aperol? Even the colour evokes warm Tuscan evenings and Amalfi Coast sunsets. Invented by brothers Luigi and Silvio Barbieri in 1912, Aperol’s secret recipe is based around a blend of sweet and bitter oranges and herbs. It found fame after World War II and was first mixed with prosecco in the 1950s. Now, Aperol has been given a new twist: its orange flavours blended with lemon juice and the crispness of Bombay Sapphire gin. It is as warm as an Italian summer’s day and as refreshing as a dip in the Adriatic.