Just in time to cheers National Piña Colada Day with a drink in hand on July 10, Caribe Hilton – the birthplace of the famed concoction – is releasing a new evolutionary colada menu and encouraging guests to sip away on the timeless refreshment at Caribe Hilton’s newly-launched Caribar destination bar.
Guests are invited to cool off with a fresh, made-to-order piña colada – prepared the same way as the famed original cocktail invented by Ramón “Monchito” Marrero at Caribe Hilton more than 60 years ago or explore different variations created around the world, including the contemporary version, the Clear Colada.
Below are some of Caribar’s latest samplings, which include the evolution of the Piña Colada through the years and each drink’s inspiration (recipes available upon request):
- Clear Colada (Today): A contemporary take on the Piña Colada, using modern culinary methods. Rum is fat-washed with coconut oil giving the drink a creamy and mouth coating texture. Mixing clarified pineapple juice adds acidity and Caribar’s house made syrup balances this with sweetness. We’re left with a curious drink that tastes like an extraordinarly fresh Piña Colada, yet is clear and without froth; just a smooth velvety texture.
- The Colada Nueva (1990s): This complex take on the Piña Colada was created in the late 90s at Trailer Happiness – a new wave Tiki bar that could be held responsible for kick starting the Tiki revival. A blend of rums, with sweet mango and tart passion fruit add extra fruitiness and complexity to the typical Piña Colada ingredients.
- Painkiller (1970s): Created in 1971 by George and Marie Myrick at the Soggy Dollar Bar on the British Virgin Islands, this Tiki classic adds orange to the rum-pineapple-coconut combination of the Piña Colada for a citrusy twist and uses the distinctively punchy Navy rum Pusser’s.
- The Original Piña Colada (1950s & 60s): A likely adaptation of the Caribe’s signature drink of the time, the “Welcome Caribe Hilton Cocktail” and the popular Piña Fria (white Puerto Rican rum blended with sugar and pressed pineapple), using the newly release and convenient Coco Lopez. **The Poco Piña Colada, a half-size version of the original recipe is also available.
Guests can taste these cocktails, and many more, at the new Caribar destination bar at Caribe Hilton. Room rates over National Piña Colada Day weekend start at US$199 per night based on double occupancy.
Caribe Bar is open Sunday through Thursday from 5:00 p.m. to 1 a.m., and Friday and Saturday from 5:00 p.m. to 2:00 a.m.
*Rate is a starting rate only based on double occupancy, subject to availability, does not include taxes, resort fees or gratuities. Other restrictions apply.