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Caribe Welcome joins the Coconut Club

Inspired by what is considered the original piña colada

Eddie Jurado
Eddie Jurado

“That’s the one that comes in a coconut,” says Eddie Jurado, bartender for Miss B’s Coconut Club, about their Caribe Welcome cocktail. “Very good for the Instagram. Plus Coconut Club, drinks in coconuts — it goes hand in hand.”

The recipe was inspired by what is considered the original piña colada, made famous in 1954 when Ramón “Monchito” Marrero created a new cocktail to welcome guests to the Caribe Hilton in San Juan, Puerto Rico. “Originally it was hand-shaken and non-alcoholic. Eventually he started adding local rum to it.”

Miss B’s version is made with Puerto Rican white rum, apricot brandy, fresh lime juice, and of course coconut. “It’s a pretty balanced drink, refreshing… with coconut water, so you kind of feel like you’re being healthy but also partying. That’s kind of the vibe.”

“We also crack our own coconuts, harvest the water and use it in the drink too. Most coconut water you get from the store, it’s mass produced. This is as fresh as you can get, right from the coconut.” Jurado believes they have the coconut cocktail market cornered. “I don’t think there’s another drink [that comes in] a coconut in San Diego… if there is, I haven’t seen it yet! Even tiki bars [are] all about glassware.”

It could be in part because of the amount of prep work required. “It’s pretty intense. We’re cracking coconuts twice a week at least. It’s a two- or three-hour-a-day project.” Jurado describes it as a labor of love. “But it is worth it. They’re getting ordered and we run out sometimes. So it’s a good problem to have.”

Caribe Welcome is one of many tropical drinks to complement their menu of Caribbean-inspired fare. “Our drinks are on the lighter side, so they’re not going to overpower you. You’re not going to leave saying ‘oh my god, I’m so full.’ You leave like ‘man, I feel good!’” Various other cocktail vessels line the walls, from copper pineapples and flamingos, to colorful ceramic parrots and largemouth bass. “We try to be as cool as possible. So, there’s a picture for everything. Have fun, look cool!”

Caribe Welcome
  • Miss B’s Coconut Club
  • Caribe Welcome
  • 1 ½ oz Puerto Rican white rum
  • 1 oz apricot brandy
  • 2 oz fresh coconut water
  • ½ oz fresh lime juice
  • 1 oz coconut cream
  • Add all ingredients with crushed ice to a mixing tin. Whip and dump into a fresh young coconut. Top with fresh ice to fill. Garnish with piña frond and orchid.
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Eddie Jurado
Eddie Jurado

“That’s the one that comes in a coconut,” says Eddie Jurado, bartender for Miss B’s Coconut Club, about their Caribe Welcome cocktail. “Very good for the Instagram. Plus Coconut Club, drinks in coconuts — it goes hand in hand.”

The recipe was inspired by what is considered the original piña colada, made famous in 1954 when Ramón “Monchito” Marrero created a new cocktail to welcome guests to the Caribe Hilton in San Juan, Puerto Rico. “Originally it was hand-shaken and non-alcoholic. Eventually he started adding local rum to it.”

Miss B’s version is made with Puerto Rican white rum, apricot brandy, fresh lime juice, and of course coconut. “It’s a pretty balanced drink, refreshing… with coconut water, so you kind of feel like you’re being healthy but also partying. That’s kind of the vibe.”

“We also crack our own coconuts, harvest the water and use it in the drink too. Most coconut water you get from the store, it’s mass produced. This is as fresh as you can get, right from the coconut.” Jurado believes they have the coconut cocktail market cornered. “I don’t think there’s another drink [that comes in] a coconut in San Diego… if there is, I haven’t seen it yet! Even tiki bars [are] all about glassware.”

It could be in part because of the amount of prep work required. “It’s pretty intense. We’re cracking coconuts twice a week at least. It’s a two- or three-hour-a-day project.” Jurado describes it as a labor of love. “But it is worth it. They’re getting ordered and we run out sometimes. So it’s a good problem to have.”

Caribe Welcome is one of many tropical drinks to complement their menu of Caribbean-inspired fare. “Our drinks are on the lighter side, so they’re not going to overpower you. You’re not going to leave saying ‘oh my god, I’m so full.’ You leave like ‘man, I feel good!’” Various other cocktail vessels line the walls, from copper pineapples and flamingos, to colorful ceramic parrots and largemouth bass. “We try to be as cool as possible. So, there’s a picture for everything. Have fun, look cool!”

Caribe Welcome
  • Miss B’s Coconut Club
  • Caribe Welcome
  • 1 ½ oz Puerto Rican white rum
  • 1 oz apricot brandy
  • 2 oz fresh coconut water
  • ½ oz fresh lime juice
  • 1 oz coconut cream
  • Add all ingredients with crushed ice to a mixing tin. Whip and dump into a fresh young coconut. Top with fresh ice to fill. Garnish with piña frond and orchid.
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