Bring Home a Taste of the Islands—With the Original Piña Colada Recipe

Pina Colada Puerto Rico Caribe HiltonPina Colada Puerto Rico Caribe Hilton

The Caribe Hilton, in Puerto Rico, is celebrating the 60th anniversary of the piña colada!

Say "piña colada." It rolls off the tongue nicely, doesn't it? And you might as well have said "party!" Did you know that the iconic tropical drink was originally created at Caribe Hilton, in Puerto Rico, in 1954 by bartender Ramón "Monchito" Marrero? The creative mixologist whipped up the classic and continued to serve up the tasty blend of rum, coconut, and pineapple until his retirement in 1989. The drink is now the official drink of Puerto Rico (which is one of our favorite affordable indulgences in the Caribbean).

To say "happy birthday" to the signature beverage, Hilton is rolling out a deal from November 17 through 23 that allows guests at select Hilton properties to enter to win a six-day/five-night stay at Caribe Hilton along with travel/airfare for two. Just as exciting—or maybe even more so!—is that rooms at the gorgeous Caribe Hilton start at $99 per night, putting a luxurious Caribbean vacation well within reach this winter!

Caribe Hilton's Oasis Bar, where Marrero first concocted his sweet, icy libation, will be serving the original recipe plus some contemporary riffs throughout the year. The hotel will also offer mixology classes, sweepstakes, and more.

Thirsty? Get out your blender! Here's the ORIGINAL piña colada recipe, as perfected by Ramón Marrero in 1954. Enjoy it (responsibly) with friends the next time you're browsing BT's tropical eye candy (for starters, check out Senior Editor Jamie Beckman's "10 Most Romantic Islands in the World!").

THE ORIGINAL 1954 PINA COLADA RECIPE

Serves 1

Ingredients:  

2 oz White Rum
1 oz coconut cream
1 oz heavy cream
6 oz fresh pineapple juice
½ cup crushed ice    

Directions:

Pour the rum, coconut cream, heavy cream, and pineapple juice 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.

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