It’s time to raise a glass and celebrate the “spirits” of the season, beginning with a piña colada in honor of National Piña Colada Day on Sunday, July 10. Created at Caribe Hilton in 1954 and now the official drink of Puerto Rico, bartender, Ramón “Monchito” Marrero, created the cocktail and personally served it for 35 years while he worked at the hotel.

When it comes to a drink, Hilton knows how to quench your thirst and our team is eager to celebrate summer classics like the piña colada in addition to other highly anticipated cocktails all season long. From trending spirits like tequila and gin to Cocktail Zero menus that contribute to the ever-popular sober curiosity movement, our bartenders and mixologists have the tools and expertise to cater the beverage experience to each guests’ needs.

Two in five Americans (40%) consider their workday a success when ends with a cocktail by the pool, according to a recent Hilton survey.

Caribe Hilton Original Piña Colada
Ingredients:
2 oz White Rum

1 oz Coconut Cream

1 oz Heavy Cream

6 oz Fresh Pineapple Juice

½ cup of crushed ice

Garnish: Pineapple wedge and maraschino cherry for garnishes

Directions: Add the rum, coconut cream, heavy cream and pineapple juice in a blender. Add the ice and blend until smooth for about 15 seconds. Serve in a 12-ounce glass. Add garnish.

Caribe Hilton – Twists on the Original Piña Colada

Painkiller:

2 oz Pusser’s Rum

1 oz Orange Juice

1 oz Coco López

2 oz Pineapple Juice

Garnish: Dehydrated pineapple, cinnamon stick and shredded nutmeg

Directions: Put all the ingredients in shaker, add ice, and give it a “hard shake” for at least 10 seconds. Strain into glass with new ice and add the garnishes.

Espuma Colada:

1 ½ oz Don Q Añejo

½ oz Macorix Coco

½ oz Pineapple Syrup

1 oz Pineapple Juice

4 dash Black Walnut Bitters

Top (3oz) Coconut Lime Cream

Garnish: Mint Spring, shredded nutmeg

Directions: Put the Don Q Añejo, Macorix Coco, Pineapple juice, Pineapple Syrup and Black Walnut Bitters in a shaker. Add ice and shake for at least 10 seconds.  Strain into Cocktail glass, top with the coconut lime cream and add the garnishes.

Coconut Lime Cream (28oz) – (For a 1LT Syphon)

4 oz Fresh Lime Juice

8 oz Coco López

16 oz Water

4 dashes Angostura Bitters

Pinch Salt

Directions: Mix all the ingredients together in its storage container, shake well and storage in cooler or freezer.

To make the cream – Pour the mix into a Cream Syphon, closed well and add 2 charges of nitrogen. Shake well and keep in the cooler.

Sparkling Colada:

2 oz 1800 Coconut

¾ oz Pineapple Syrup

¾ oz Rosemary Syrup

1 dash Angostura Bitters

4 oz Sparkling Wine

Garnishes: Dehydrated Pineapple, Rosemary Sprint

Directions: Combine ingredients into the Wine Glass with Ice. Give a quick “stir”, add more ice if necessary, and put the garnishes