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Spectator
11-05-2025
- Entertainment
- Spectator
The quiet frustrations of Puerto Rico
If you like piña coladas – and I do – Puerto Rico will suit you just fine. The cocktail was born on the island in 1954, though debate lingers over exactly where it was first dreamt up. A bartender at the Caribe Hilton is credited with blending coconut cream, pineapple and rum into its original form, but some claim it was at Barrachina that the drink evolved into the slushier, icier version we know today. But does it really matter? What's important is that in Puerto Rico, you're never far from a piña colada. Spring break was in full flow when I arrived on this tropical US territory. The college kids were easy to spot. The girls paraded around in string bikinis, which barely held everything in. Some of the boys, meanwhile, bore fresh hickeys, badges of honour. At Mar Chiquita beach, a food truck painted with the Puerto Rican flag served piña coladas in hollowed-out pineapples. 'These spring-breakers just don't know how to drink,' said Pablo, my guide through Old San Juan.
South China Morning Post
07-05-2025
- Entertainment
- South China Morning Post
Martinis to mimosas, 7 classic cocktails' origins, from a New York bar to a Brussels hotel
Classic cocktails are an integral part of bar culture worldwide. Some, like the martini, have achieved cult status through Bond films. Others are the subject of legends. Advertisement Which bars first mixed these well-known drinks? We tracked down the places where seven world-famous drinks were made. 1. The piña colada Drinks made with rum, pineapple and coconut have long been a core part of beverage culture in the Caribbean. Although drinks containing coconut, pineapple and rum have long been a part of beverage culture in the Caribbean, the piña colada is said to have been invented in 1954 in the Puerto Rican capital San Juan. Photo: Xiaomei Chen The Puerto Rican pirate captain Roberto Cofresi is said to have given his ship's crew a mixed drink like this back in the early 19th century. But the name piña colada (sieved pineapple) was attributed to a drink in Cuba by Travel Magazine in 1922. Nevertheless, the cocktail has been Puerto Rico's national drink since 1978. According to the Caribe Hilton beach hotel in the capital, San Juan, the bartender at the Caribar there, Ramón 'Monchito' Marrero, created the recipe in 1954 after months of experimentation using rum, coconut cream, whipped cream, pineapple juice and crushed ice, topped with a piece of pineapple and a cocktail cherry. 2. The martini
Forbes
11-04-2025
- Entertainment
- Forbes
How To Choose The Right Rum For Your Piña Colada
Piña Colada getty Few cocktails capture the feeling of a tropical escape like the Piña Colada. A blend of rum, coconut, pineapple, and ice, it's a simple yet satisfying drink that has remained a summer staple for decades. But like any classic cocktail, its success hinges on the quality of its ingredients—especially the rum. A great Piña Colada should strike the right balance between sweet, creamy, and refreshing, with the rum playing a supporting role rather than overwhelming the drink. While some bartenders favor light and crisp rums that let the coconut and pineapple shine, others opt for aged rums that add depth and character. Whether you prefer a Piña Colada that's smooth and subtle or rich and complex, choosing the right rum makes all the difference. Refreshing Rum Pina Colada Cocktail on a Bar getty The origins of the Piña Colada are somewhat contested, with multiple bartenders claiming credit for the now-iconic cocktail. The most widely accepted story traces its roots back to San Juan, Puerto Rico, in the early 1950s. Ramón 'Monchito' Marrero, a bartender at the Caribe Hilton, is said to have created the drink while working at the hotel's Beachcomber Bar. Marrero reportedly spent months perfecting the recipe before serving it to guests in 1954. It was an instant hit. Another claim comes from a San Juan bar called Barrachina, which insists its bartender, Don Ramón Portas Mingot, first served the Piña Colada in 1963. Regardless of which story you believe, the drink became the official cocktail of Puerto Rico in 1978, cementing its status as a global favorite. Today, the Piña Colada is enjoyed in countless variations—blended, shaken, served in a fresh pineapple, or even given a modern twist with different spirits. But at its core, rum remains the backbone of the drink, adding warmth and structure to the tropical flavors. Here are five rums that make an excellent base for your next Piña Colada. For a Piña Colada with extra depth and character, Ron del Barrilito 3 Star is a standout choice. Unlike traditional white rums, this Puerto Rican aged rum brings notes of dried fruit, vanilla, and toasted almonds, adding a rich complexity to the cocktail. Aged in American oak barrels, it introduces subtle spice and caramelized sugar flavors that enhance the creaminess of coconut and the brightness of pineapple. If you prefer a Piña Colada with a little more warmth and a refined, slightly oaky finish, this is the rum for you. A blend of rums from Barbados, Jamaica, and Trinidad, Plantation 3 Stars is a bartender favorite for tropical cocktails. It offers a balance of bright, grassy notes from Trinidad, soft vanilla from Barbados, and a hint of funk from Jamaica. This combination makes it a great all-purpose white rum, adding a little complexity while still keeping the Piña Colada smooth and easy to drink. If you're looking for a true Puerto Rican rum to honor the Piña Colada's origins, Don Q Cristal is a natural choice. Aged for up to five years and charcoal-filtered for a clean finish, this rum is light, dry, and subtly sweet. It doesn't overpower the drink but instead enhances the coconut and pineapple flavors, making for an effortlessly balanced cocktail. This Demerara-style rum from Guyana brings a touch more richness to the Piña Colada while still being light enough to keep the drink refreshing. Aged for three years in oak barrels, El Dorado 3 Year has notes of caramel, coconut, and a hint of spice, which blend beautifully with the tropical ingredients. If you like your Piña Colada to have a bit more depth, this is a great pick. For those who enjoy a more robust Piña Colada, a lightly aged Jamaican rum like Appleton Estate Reserve 8 Year is an excellent option. While it has a richer profile than most white rums, it still maintains a smoothness that works well in blended drinks. Expect flavors of toffee, orange peel, and baking spices, which add a layer of complexity without overwhelming the coconut and pineapple. If you want a Piña Colada with a little extra personality, this rum delivers. There's no single "right" rum for a Piña Colada—it all depends on the style of drink you enjoy. If you want a light and crisp version, go for a clean, charcoal-filtered white rum like Ron Barceló Blanco or Don Q Cristal. If you prefer a bit more body and complexity, a blend like Plantation 3 Stars or an aged rum like Appleton Estate Reserve 8 Year will elevate the drink. No matter which rum you choose, the key to a great Piña Colada is balance. The coconut should be creamy but not heavy, the pineapple should be bright but not too acidic, and the rum should shine through without overpowering. With the right bottle, you can create a Piña Colada that's every bit as satisfying as the one you'd order on a beach in San Juan.
