Rum Journal: The Caribe Hilton Piña Colada
THE ORIGINS of the Piña Colada remain a topic of much debate within Puerto Rico.
But one of the strongest claims (along with that of Barrachina in Old San Juan) is that of the Caribe Hilton, where, by many accounts, the cocktail was invented.
It was at the Caribe in 1954 that bartender Ramon “Monchito” Marrero concocted his first Piña Colada.
Above: Ramon “Monchito” Marrero
Now, the hotel has released its recipe in honour of National Piña Colada day on July 10, and we’re sharing it with you.
The Original Piña Colada
2 oz. White Rum
1 oz. Coconut Cream
1 oz. Heavy Cream
6 oz. Fresh Pineapple Juice
½ cup Crushed Ice
The rum is up to you, but you can’t go wrong with Bacardi, Don Q or Caliche light rum.
Directions:
Add the rum, coconut cream, heavy cream and pineapple juice together in a blender. Add the ice and blend for about 15 seconds or until smooth. Serve in a 12-ounce glass. Garnish with a fresh pineapple wedge and a maraschino cherry.
— CJ
