If You Like Piña Colada

A Conversation with Efraín Santiago, former bartender from the Caribe Hilton

San Juan - Puerto Rico.

Efraim, second from the left, Moncito second from the right.

From Caribe Hilton website

Caribe Hilton’s Original Piña Colada Recipe

(Serves one)

Ingredients

2 ounces rum

1 ounce coconut cream

1 ounce heavy cream

6 ounces fresh pineapple juice

1/2 cup crushed ice

Optional Garnish

Pineapple slice

Maraschino cherry

Method:

Combine the rum, coconut cream, heavy cream, and pineapple juice.Pour over crushed ice in a 12-ounce glass and garnish with a pineapple slice and maraschino cherry.

Among the many stories that swirl around the creation of the Piña Colada, there’s one that stands out for its authenticity. To get a closer look at the history behind this world famous cocktail, I had the privilege of interviewing Efraín Santiago, a former bartender who worked alongside Ramón “Monchito” Marrero at the Caribe Hilton in Puerto Rico. Our conversation delved deep into the heart of the Piña Colada’s origins, offering a unique bartender’s perspective that goes beyond the well-documented tale.

Here’s how our conversation unfolded.

Me: Efraín, thank you so much for taking the time to speak with me. I’m working on a tropical cocktail and tiki book, and your insight is invaluable. I’ve visited the Caribe Hilton a few times with my friend Joel Vazquez, who connected me to you. First, can you tell me how you started your career in bartending and how you ended up at the Caribe Hilton?

Efraín: Well, when I was 18, my uncle’s friend worked at the Caribe Hilton, and he helped me get an open spot there. I was studying at the time, but I started working at the hotel, and that’s how my bartending career began. Back then, I started as a “bar boy,” which is what they used to call a barback. My job was to handle the purchases, set up the bar, and get everything ready for the bartenders.

Me: So you were responsible for setting up the bar, cutting the fruit, and preparing the drinks before the bartenders arrived?

Efraín: Yes, exactly. I would arrive early to prepare the bar, cut the fruit for garnishes, and make the syrups we needed. We didn’t bring the ice ourselves that came from the kitchen but we were in charge of everything else. I stayed in that role for about four years before I moved up. The main bar where I worked was near the pool, and that’s where Monchito was.

Me: Monchito, of course, is the legendary bartender who created the Piña Colada. So, you were there after the Piña Colada was already on the menu?

Efraín: Yes, when I started in 1965, Monchito was already famous for his Piña Colada. The drink was created back in 1954, and by the time I got there, it was a staple. But the way they made it back then was different from today. At first, it wasn’t even made with a blender—we didn’t have them yet. Everything was shaken by hand.

Me: Wait, so the original Piña Colada wasn’t blended?

Efraín: No, not at all. Monchito used a shaker, not a blender. It was more like a soda at first, without alcohol, and only later did they add rum to it. The drink started as a non-alcoholic refreshment, made with fresh coconut, pineapple, and coconut water. He was always experimenting.

Me: So the Piña Colada began as an alcohol-free drink?

Efraín: Yes, that’s right. Monchito was playing around with fresh ingredients—real coconut, which he grated by hand, and fresh pineapple. He’d mix everything together, and it became this delicious drink. It wasn’t until later, when coconut cream became available and blenders were introduced, that the Piña Colada evolved into the creamy, rum-filled cocktail we know today.

Me: Tell me more about the coconut cream. Did Monchito create that himself, or was it already available?

Efraín: The coconut cream was actually something Monchito found at the hotel’s bakery. It wasn’t widely available at the time, but when he started using it, the Piña Colada really took off. He used fresh coconut milk before, but the coconut cream gave the drink a richer texture. That’s when it became a true hit, especially after they started using the Osterizer blender.

Me: So when did the Piña Colada start becoming popular outside the Caribe Hilton?

Efraín: Once they started using coconut cream, pineapple juice, and the blender, it became a sensation. People from all over would come to the bar asking for Piña Coladas. It became famous not just in Puerto Rico but worldwide. And that’s when the hotel and the bartender associations started recognizing Monchito’s creation.

Me: There’s been some debate about the origin of the Piña Colada, with claims from other bars and bartenders. What’s your take on that?

Efraín: Monchito didn’t care much for the arguments. He knew he created the Piña Colada in 1954 at the Caribe Hilton, and we all knew it too. There was a Chinese bar that tried to copy his recipe, but they never captured the original flavor. Monchito wasn’t one to seek fame, but the Hilton recognized his work and helped make the Piña Colada a global phenomenon.

Me: It sounds like Monchito was very humble despite his fame.

Efraín: He was. He just wanted to make great drinks and make people happy. The Piña Colada was his gift to the world, but he didn’t dwell on it. For him, it was about perfecting the craft and bringing a taste of Puerto Rico to everyone who visited.

Me: Before we wrap up, is there anything else you think people should know about the Piña Colada’s history?

Efraín: Just that it started with fresh ingredients coconut, pineapple and evolved into what it is today. The secret was in the simplicity and the balance. When the Osterizer came into play, it was easier to make, and then it became famous with rum. But at its heart, it’s a drink that celebrates the flavors of Puerto Rico.

The Piña Colada’s story is as rich as the drink itself. Through the eyes of Efraín, we get a rare glimpse into the early days of this iconic cocktail and the humble bartender, Monchito, who created it. From its non-alcoholic beginnings to its global rise as a tropical icon, the Piña Colada remains a testament to the magic that happens when fresh ingredients, creativity, and passion come together. As we sip on this creamy blend of coconut, pineapple, and rum, we honor the legacy of the bartenders who made it possible.

I’ve had the privilege of crafting and sipping Piña Coladas in some of the most remote and beautiful corners of the globe. From the rum shaded bars of the Caribbean to hidden tropical hideaways in Southeast Asia, it’s become more than just a drink it’s a way of life. And through my journey, I’ve developed my own take on this timeless classic, something that captures not only the essence of the Piña Colada but also elevates it to something unforgettable.

A Quick History of the Piña Colada

Like many great drinks, the Piña Colada has a colorful history full of legends and debate. Its roots trace back to Puerto Rico, where bartenders in the 1950s sought to capture the essence of the island in a glass. The combination of rich Puerto Rican rum, fresh pineapple juice, and coconut cream seemed like the perfect mix for a drink that spoke of paradise.

The most famous story credits Ramón "Monchito" Marrero, a bartender at the Caribe Hilton in San Juan, with creating the original Piña Colada in 1954. Marrero wanted a drink that would showcase the local flavors and give tourists a true taste of the Caribbean. After months of experimentation, he crafted a drink that was both refreshing and indulgent, instantly capturing the hearts of travelers. The Caribe Hilton still claims to be the birthplace of the Piña Colada, though others contest this.

Another tale suggests that bartender Ricardo Garcia, working at the same hotel, invented the Piña Colada by necessity when the bar ran out of coconuts. He used coconut cream instead, and the result was an instant hit. Regardless of who first mixed these ingredients together, one thing is clear: Puerto Rico gave birth to a cocktail that has become a global sensation.

In 1978, Puerto Rico officially declared the Piña Colada its national drink, sealing its legacy as a symbol of the island’s tropical beauty and hospitality. Since then, the Piña Colada has traveled far beyond its Caribbean roots, becoming a beloved cocktail in bars and beach resorts worldwide. Over the years, it has inspired countless variations, each offering a unique twist on the classic.

One of the most fascinating legends surrounding the Piña Colada is tied to the infamous pirate, Roberto Cofresí. It's said that in an effort to lift his crew’s spirits, Cofresí served them a concoction of coconut, pineapple, and white rum the key ingredients of today’s Piña Colada. While there’s no concrete evidence to confirm this tale, the myth weaves Cofresí’s adventurous legacy into the history of one of the world’s most beloved tropical cocktails.

The Piña Colada and Pop Culture

The Piña Colada isn't just a cocktail; it's a cultural phenomenon. The drink’s laid-back, beach vibe made it a perfect fit for the rising popularity of tropical escapism in the 1970s and 1980s. Its moment in the spotlight was cemented by a song that captured its essence in a way no other drink had ever experienced.

In 1979, Rupert Holmes released Escape (The Piña Colada Song), a catchy pop tune that quickly shot to the top of the charts. The song tells the story of a man and a woman rekindling their relationship through a personal ad, discovering their shared love for “getting caught in the rain” and, of course, Piña Coladas. Holmes’ track became an anthem for tropical daydreams and is still inseparable from the drink’s identity to this day.

The popularity of Escape ensured that the Piña Colada became more than just a cocktail it became a symbol of escape, indulgence, and lighthearted adventure. The song captured the desire for something different, something fun, and the Piña Colada became the embodiment of that carefree spirit. Every time I hear it playing, it reminds me of how powerful this drink’s cultural reach has become. People don’t just order Piña Coladas for the taste they order them because it’s an invitation to step into a vacation mindset, even if only for a moment.

The Piña Colada – A Tropical Icon Reimagined

The Piña Colada, with its creamy sweetness and unmistakable tropical flair, has been a symbol of island life and vacation vibes since its creation. The combination of rum, coconut cream, and pineapple juice transports drinkers to sun-drenched beaches and swaying palm trees with every sip. But beyond its fame as a classic, this cocktail holds a special place in my heart. It's a drink I’ve fallen in love with through years of travel, experimentation, and sharing unforgettable moments with people around the world.

My Piña Colada Journey

I call my signature version the *Sexy Colada* a bolder, more refined take on the traditional recipe that I’ve poured with pride in bars around the world. It’s been listed on menus across the globe, from sophisticated city lounges to laid-back beachside bars, always topping the charts as the best-selling drink. The Sexy Colada isn’t just a cocktail; it’s an experience, rich in flavor and layered with complexity. It balances the lush sweetness of tropical fruits with the depth and character of aged rum, all wrapped in the smooth embrace of coconut. This version isn’t just about refreshment it’s about indulgence.

What makes the Sexy Colada truly stand out is its subtle play between familiar comforts and unexpected twists. Over the years, I’ve learned that a great cocktail needs to be approachable yet surprising. In the Sexy Colada, the brightness of fresh pineapple is lifted by a hint of lime, while the coconut is deepened with a touch of coconut milk for extra creaminess. Aged rum gives it the body and warmth it deserves, with just enough spice to keep things interesting. Every time someone orders one, I know they’re not just looking for a drink; they’re looking for a little escape, a moment to pause and savor life.

One of the finest expressions of the Piña Colada that I’ve created is the *Martini Colada*, served exclusively at the Kaona Room. It’s an elegant, sleek take on the classic a nod to those who crave refinement. The Martini Colada is served in a chilled martini glass, its flavors carefully crafted to highlight the purity of each ingredient. The coconut and pineapple still shine, but here, they are accompanied by a crisp dryness, with just a whisper of rum that gives the drink a sophisticated edge. For those who love the essence of a Piña Colada but want something lighter and more polished, this is the perfect choice.

The Piña Colada has always been a part of me. It’s a drink that tells the story of my travels and my passion for tropical flavors. With the Sexy Colada, I’ve been able to share that story with the world, and with the Martini Colada, I’ve been able to take it to a new level of sophistication. Wherever I go, this drink follows, making its mark and bringing people together over its irresistible combination of comfort and surprise. It’s more than just a cocktail it’s a lifestyle, a symbol of the tropical spirit that runs through my veins.

SEXY COLADA 

Ingredients:

2 oz Puerto Rican rum [ I use Bacardi Ocho ]

4 oz pineapple juice

2 oz cream of coconut [ I use Reàl cream of coconut ]

1 oz coconut water

0.5 oz ginger syrup [ homemade or Reàl infused syrup ]

0.5 oz lime juice

2 dashes exotic bitters

1 dash saline solution

Method: Shake with crushed ice or prepare in a slushy machine.

Serve in a pineapple or Squall glass.

Garnish with a cocktail umbrella, a pineapple wedge, and a sprinkle of cinnamon powder.

Finish with 2 dashes of bitters.

VOYAGER'S COLADA

A clarified take on the classic Piña Colada, this cocktail is a silky-smooth fusion of tropical flavors. With the richness of Voyage Rum Co. Pukka AmberRum at its core, it blends the essence of coconut and pineapple in a refreshingly clear form, bringing the classic island drink to a whole new level of sophistication.

This variation takes the concept even further by incorporating a clarification technique. This technique involves removing any impurities or solids from the liquids, resulting in a crystal-clear appearance.

Ingredients:

50 oz Voyage Rum Co. Pukka Amber Rum

25 oz cream of coconut

100 oz Unsweetened Pineapple juice

20 oz Fresh Lime juice

Pinch of Salt

50 oz Whole Milk

Method:

1. Mix all the ingredients in a container, except the milk

2. In another container pour the milk and then slowly pour the mixture on top of the milk

3. Let it rest for 20 / 30 minutes

4. filter 2 times through a cheesecloth

5. Bottle it

   
   

Notes: Before bottling, add 15 oz of coconut water. Keep it refrigerated and very cold. This way, it's ready to serve immediately either over a large coconut water ice cube in a glass or straight up in a small cocktail coupe.x

One more notable drink from the Caribe Hilton

Caribe Welcome Cocktail

(Circa 1954, created by Ricardo Garcia at the Caribe Hilton)

This refreshing tropical cocktail was served to guests at the Caribe Hilton before the Piña Colada became famous. It blends rum, coconut, and apricot flavors for a smooth and well-balanced drink.

Ingredients:

1.5 oz Puerto Rican gold rum [ I use Don Q gold ]

0.5 oz Apricot brandy

2 oz Coconut water

0.5 oz Coco López coconut cream

0.3 oz Fresh lime juice

Method:

Shake all ingredients with ice until well chilled. Strain over fresh ice into a glass.

For a special presentation, serve in a whole coconut.