STIR UP SOME FUN WITH VACATION-
By Erica Moody
10 ARMCHAIR EXPLORER
Nothing says vacation quite like
a colorful umbrella drink in hand.
Whether you’re at an all-inclusive
resort or bar-hopping across the
Caribbean, fruit-filled elixirs fueled
by the island’s local spirits are par
for the course. While you’re awaiting
your tropical getaway, here are a
few tasty beverages you can easily
prepare at home. Let’s drink to that!
Do you like Piña Coladas? Most would answer with
a resounding YES. In 1978, the creamy, rum-based
cocktail was declared the national drink of Puerto
Rico. Throw calories to the sea and indulge in this
heavenly, coconut-milk concoction that songs have
been written about.
History has it that the Piña Colada was created
by bartender Ramon “Monchito” Marrero at The
Caribe Hilton in San Juan in 1954, where he served
it personally for 35 years. The Caribe Hilton has kept
that tradition strong with its signature drink.
Caribe Hilton’s Original Piña Colada Recipe:
• 2 oz. white rum
• 1 oz. coconut cream
• 1 oz. heavy cream
• 6 oz. fresh pineapple juice
• 1/2 cup crushed ice
Mix rum, cream of coconut, heavy cream and
pineapple juice in a blender. Add ice and mix for 15
seconds. Serve in a 12-oz. glass and garnish with
fresh pineapple or cherry.
The margarita is America’s favorite cocktail,
ordered more often than any other drink. The
sweet and salty libation is associated with Mexico,
but its origins are questionable, with several people
claiming to have invented it. We do know that the
first frozen margarita machine was invented by
Dallas restaurateur Mariano Martinez in 1971 and
now sits in Washington, D.C., at the Smithsonian
National Museum of American History.
Whether frozen or on the rocks, there are
multiple ways to order the festive drink—one is by
adding hibiscus flowers, a method the Ritz-Carlton,
Waikiki Beach has perfected.
Hibiscus Margarita at The Ritz-Carlton,
• 1.5oz Corozòn Reposado Tequila
• 1oz Cointreau Orange Liqueur
• 0.5oz Lime Juice
• 0.5oz Hibiscus Syrup
Combine all ingredients over ice. Shake until
chilled. Strain over fresh ice into a glass with sea
salt and dried hibiscus rim. Garnish with Marinated