Piña Colada turns 70: Hilton and Bacardi honor iconic cocktail with worldwide contest

To commemorate the anniversary of the piña colada, Bacardi in partnership with Hilton, held a global competition in which bartenders from around the world were challenged with reinventing our national cocktail.

Puerto Rico’s beloved cocktail, the piña colada, is turning 70 this year. 

Caribe Hilton bartender Ramón “Monchito” Marrero created it in 1954, the product of three months of experimenting with Bacardi rum, coconut cream, and pineapple juice.

To commemorate the anniversary of the piña colada, Bacardi in partnership with Hilton, held a global competition in which bartenders from around the world were challenged with reinventing the iconic cocktail.

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The winning drink will be added to the menu at Hilton Hotels in Europe, the Middle East, and Africa throughout the summer season, beginning on National Piña Colada Day, on July 10.

A jury chose seven finalists from around the world, including Tokyo, Amsterdam, and Buenos Aires.

Matteo Giannuzzi, the bartender from the London Hilton on Park Lane, won with his version called “Nature.”

Here’s the winning recipe:

BACARDÍ Carta Blanca / BACARDÍ Superior: 50 ml
Lime juice: 12.5 ml
Flambéed pineapple juice (see below): 40 ml
Coconut syrup: 20 ml
Whole milk: 25 ml
Moscato D’Asti Pio Cesare / Martini Asti: 60 ml

Homemade ingredients – Flambéed pineapple juice
Pineapple: 5 pounds
BACARDÍ Reserva 8: 400 ml
Soft brown sugar: 350 g
Table salt: 3 g
Ingredients to garnish:

Use leftover fruit from the flambéed pineapple juice.