Number 1: Piña Colada
First unveiled by legendary bartender Ramon “Monchito” Marrero in 1954 at The Beachcomber Bar at the Hilton in San Juan, Puerto Rico, the Piña Colada is made from light rum, fresh pineapple and coconut.
Number 2: Coconut Daiquiri
Originated in the historic El Floridita fish restaurant and cocktail bar in Havana, Cuba, where Ernest Hemingway used to drink, the coconut daiquiri comprises white rum, lemon juice, lime juice and crème de coconut.
Number 3: Tropical Kiss
Inspired by Burt Lancaster and Deborah Kerr’s illicit beach kiss in the 1953 film ‘From Here to Eternity’, the tropical kiss involves various amounts of vodka, triple sec, pineapple juice, sugar, grenadine and crème de coconut.
Number 4: Caribbean Cooler
The history of the Caribbean Cooler begins in the 1580's on Francis Drake's ship when his bartender, Richard Drake, the crew "doctor" would use rum, apricot brandy and coconut juice as a medicinal cocktail. The cooler includes dark rum, apricot brandy, cream, crème de coconut and ice in various measures.
Number 5: Organ Grinder
This cocktail dates back to prohibition in America when street organists would use their organs, or grinders, to mix alcoholic cocktails that were usually served by their monkeys thereby avoiding prosecution. The organ grinder is made up of dark rum, white rum, whisky, crème de cacao, crème de coconut and ice.
It’ll be interesting to see how adept the Meedhupparu Mixologists will be at recreating these classic cocktails.
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