If you’re a fan of Piña Coladas (and who isn’t?), you might be surprised to learn that this iconic cocktail started off as a mocktail. In 1954, bartender Ramón “Monchito” Marrero created it as a welcome drink for guests at Caribe Hilton in Puerto Rico. Originally, it was a labor-intensive mix of coconut cream, shredded coconut, fresh pineapple juice, and crushed ice, all prepared by hand.
When rum was eventually added, the drink’s popularity soared. The advent of the Osterizer blender allowed Marrero and his team to keep up with the growing demand.
Caribe Hilton has not rested on its laurels, continually evolving its famed cocktail. To celebrate the Piña Colada’s platinum anniversary in July, Bagua Bar & Grill at Caribe Hilton is offering a special menu featuring innovative versions of the drink, including a spicy variation with Ancho Reyes Verde and a sparkling option made with Prosecco. They’ve also introduced a new twist on Tacos Al Pastor, featuring smoked coconut guacamole paired with traditional pork and pineapple flavors.
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Innovation remains at the heart of the Piña Colada’s enduring popularity, both at Caribe Hilton and worldwide. To mark the 70th anniversary of the drink, Hilton is showcasing various creative takes on this beloved cocktail by its team members.
In the spirit of conscious cocktailing, Waldorf Astoria Maldives Ithaafushi’s bartender Karthikeyan Rejandran has crafted “La Guayabera,” a modern Piña Colada made with guava, a fruit high in antioxidants known to lower blood pressure and boost immunity.
At LuminAir in DoubleTree by Hilton Amsterdam Centraal Station, Bar Manager Alejandro Saravia’s “Trade Winds” features lemon balm, an herb used for centuries to alleviate anxiety and insomnia. This cocktail is available in both alcoholic and non-alcoholic versions.
In areas where the key ingredients for Piña Coladas are scarce, bartenders have turned to creative solutions. Matteo Giannuzzi, previously the bar director at London Hilton on Park Lane, devised “Piña Natura” using leftover pineapple from the breakfast buffet and clarified milk punch made from residual dairy.
This zero-waste approach not only enhances the drink’s texture but also reduces food waste. Hilton Okinawa Miyako Island Resort uses locally produced Makugan 40 Rum for their “Miyakolada,” which pairs perfectly with the tropical flavors of pineapple, coconut cream, and lime.
Every mixologist loves to put their own spin on a classic. Beverage Authority Paul McGee at Conrad Orlando’s Papaya Club replaces rum with Mezcal in his “Oaxaca Colada,” adding caramelized banana and cinnamon for a warm, tropical twist. At Stories on High in Hilton Columbus Downtown, Bartender Nick Pernush created the “Stories Confidential,” which includes Bacardi Superior, pineapple, and coconut along with Tepache Sazón and Select Aperitivo for extra fruitiness.
Meanwhile, at Hilton Sedona Resort at Bell Rock, Sr. Food and Beverage Manager Joshua Loza’s “Prickly Pear Cowboy Colada” features Del Back Old Pueblo Whiskey, offering unique notes of desert campfire and dried ancho chili, complemented by prickly pear syrup.
The Piña Colada continues to captivate cocktail lovers, remaining one of the top 10 most popular cocktails according to the 2024 Bacardi Cocktail Trends Report.
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