The Piña Colada, a classic cocktail with unwavering popularity as a summer drink. Made with rum, pineapple juice, and coconut cream, served cold in a glass filled with crushed ice, its tropical flavors are reminiscent of its birthplace in the Caribbean resorts.
This year marks the 70th anniversary of the Piña Colada. Hilton celebrates with a global contest “Hilton x Bacardi Piña Colada Competition” that saw the food and drink teams from across the world unite behind seven hopeful bartenders back at Calib Hilton, the birthplace of the Piña Colada. The finest Piña Coladas were selected from 288 entries, now let’s explore the competition highlights and the unique Piña Colada creations from the top bartenders.
The Tropical Cocktail Born at the Hilton Hotel in Puerto Rico
Ramón ‘Monchito’ Marrero
The Piña Colada, beloved in bars worldwide, ranks 25th in the ‘The World’s Best-Selling Classic Cocktails’ (Drinks International, 2022). It was created in 1954 at the Caribe Hilton in Puerto Rico, where bartender Ramón ‘Monchito’ Marrero invented it in response to a guest’s request. It later became popular in Miami and New York during the 1970s. Rupert Holmes’ hit song ‘Escape (The Piña Colada Song),’ by the British-American artist, also played a significant role in popularizing the cocktail.
Seven finalists from the Hilton group’s top bartenders have gathered for a grand final to creatively modernize this legendary cocktail.
The seven finalists from the Hilton group
Unique Piña Coladas Shine in Global Competition
In a contest spanning 9 months, recipes from 288 applicants worldwide were screened through paperwork, with 70 remaining finalists advancing to video evaluations. From there, 7 were selected to proceed to the final selection in Puerto Rico. Among the finalists representing Japan was Daichi Tanaka, Bar Manager at Conrad Tokyo.
Daichi Tanaka, Bar Manager of Conrad Tokyo
“At the competition, I had the chance to meet bartenders from different countries across the Hilton group. Over four days, we bonded through distillery tours, bar visits, exploring the city, and these experiences really stood out to me. Being part of the Hilton group made us feel more like comrades than rivals. Everyone had their own unique personality—some were lively and others were cool yet good with jokes. It was fascinating to hear about the unique characteristics of the bars each person worked in.” (Daichi Tanaka)
The Bacardi distillery in Puerto Rico, known as CASA BACARDI
While there, they visited the Bacardi distillery in Puerto Rico, renowned as the world’s largest rum producer. All finalists learned about Bacardi’s manufacturing process and its historical significance in crafting the original Piña Colada recipe.
“At the sugarcane-scented distillery, with its abundance of barrels, I felt the essence of craftsmanship despite its large scale,” shared Daichi. He also described enjoying the cityscape, which gave him a nostalgic feeling of Puerto Rico’s rich history.
Matteo Giannuzzi, the winner of the competition.
The competition took place on the final day. Participants had 5 minutes to recreate Ramón ‘Monchito’ Marrero’s original recipe and another 5 minutes to present their own twist on the Piña Colada.
Daichi, who had practiced extensively, was taken aback by the unexpectedly intense heat of Puerto Rico. “The venue was by the hotel’s beachside, where ice melted quickly and the shaker quickly warmed up. I regret not being able to chill to the ideal temperature, but I was confident because of my extensive preparation and I didn’t doubt myself. I’m really pleased with how confidently I presented,” he reflected.
The judges included a prestigious panel featuring GN Chan from Double Chicken Please in New York, recognized as one of the ‘World’s 50 Best Bartender 2023,’ Leonardo Gooz, Global Brand Leader Hilton Hotels & Resorts, Dickie Cullmore, Bacardi Global Brand Ambassador, and Gigi Temprano, Head Bartender at Puerto Rico’s renowned bar La Factoria.
In the competition judged by these esteemed experts, Daichi’s original Piña Colada ‘Vamos’ was splendidly awarded second place.
Daichi Tanaka’s Piña Colada ‘Vamos’
Discover the Piña Colada ‘Vamos,’ the 2nd Place Winner by Japanese Bartender Daichi Tanaka
“The Piña Colada has been a cocktail that has served as a turning point in its history, changing the lives of many. Wanting my own cocktail to resonate in such moments, I named it ‘Vamos,’ a cheer in Spanish, hoping it would be something supportive,” said Daichi.
The recipe pays homage to the Piña Colada with a touch of Japanese influence. It blends Bacardi rum with a cloudy-style nigori sake, coconut syrup, fresh pineapple juice, and lemon juice, garnished with absinthe and repurposed pineapple pulp for a sustainable twist. Its powerful simplicity and the use of reused ingredients were well-received. The natural sweetness and umami from the sake complement the pineapple’s acidity, creating a light, balanced drink with reduced alcohol content and sweetness—a true contemporary take on the Piña Colada.
From the left: 1st place ‘Piña Natura,’ 2nd place ‘Vamos,’ 3rd place ‘Speculada’
To celebrate 70 years of the ‘Piña Colada, selected hotels of the Hilton group around the world will be offering the top-ranking cocktails. Conrad Tokyo will feature five varieties, including the first through third place Piña Coladas, the original recipe, and a non-alcoholic version.
The winning cocktail, ‘Piña Natura,’ is a clear and tangy creation by Matteo Giannuzzi from London Hilton on Park Lane. The third-place ‘Speculada,’ from the DoubleTree by Hilton Amsterdam Centraal Station team, combines the nostalgic flavors of cookies and Piña Colada, each with its unique appeal.
Savor the inspiring flavors of these Piña Coladas at Conrad Tokyo. Experience the craftsmanship of expert bartenders and see why these cocktails captivate the best of the best.
Piña Colada 70th Anniversary Special Menu Period: Monday, July 8, 2024 - Saturday, August 31, 2024 Time: 10:30 AM - 12:00 AM (Last Order 11:30 PM) Location: Bar & Lounge “TwentyEight” at Conrad Tokyo Reservations & Inquiries: https://conrad-tokyo.hiltonjapan.co.jp/plans/restaurants/item/twentyeight-anniversary or call 03-6388-8745 (Direct Restaurant Reservations) ■Menu and Prices: Piña Natura (Contest Winner) ¥2,800 Vamos (Contest Runner-Up) ¥2,800 Speculada (Contest 3rd Place) ¥2,800 Original Piña Colada ¥2,800 Zero Colada(non-alcohol) ¥2,300
