Aruba Ariba Cocktail Recipe: How To Make It Like A Local

History & origins of the Aruba Ariba cocktail recipe

The Aruba Ariba was first poured in 1963 at the Hilton Aruba Caribbean Resort by bartender Juan “Jocky” Tromp. It quickly became a local favorite, thanks to its bold mix of spirits and tropical juices.

What truly sets it apart is Coecoei, a red Aruban liqueur made from agave sap, rum, and local herbs. You won’t find it exported — making the drink a bit of a hidden gem.

Over time, hotels and bartenders across the island have put their own spin on the recipe, but the heart of the Aruba Ariba remains unchanged: it’s strong, fruity, and unforgettable.

Authentic vs modern recipes in 2025

The original Aruba Ariba was created in 1963 and kept things simple and strong. Today’s version is a bit more tropical and layered, but both deliver that island punch.

Original Hilton recipe

• 1/2 oz vodka
• 1/2 oz white rum
• 1/4 oz crème de banana
• 1/4 oz Coecoei
• 1 oz fruit punch

Modern resort version

• 1/2 oz vodka
• 1/2 oz 151-proof rum
• 1/8 oz crème de banana
• 1/8 oz Coecoei (or substitute)
• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1/2 cup cranberry juice
• Dash of grenadine
• Splash of Grand Marnier

Can’t get Coecoei? Try cherry brandy, passion fruit nectar, or grenadine with a hint of anise.

How to make the Aruba Ariba cocktail

Making an Aruba Ariba cocktail at home is easier than it looks. Here’s everything you need to shake up a glass of tropical escape.

What you’ll need

To get started, grab these basic bar tools and glassware:

• Cocktail shaker
• Tall glass (highball or hurricane)
• Crushed ice
• The above ingredients

Directions

Here’s how to mix it like a local bartender:

1. Fill your shaker with all ingredients except the Grand Marnier and garnish.
2. Add crushed ice and shake hard for about 30 seconds.
3. Pour into a tall glass.
4. Add a splash of Grand Marnier on top.
5. Garnish with an orange slice and cherry. Serve cold.

Flavor profile & tasting notes

The Aruba Ariba is bold, fruity, and deceptively strong. The first sip hits with tropical sweetness from the juice blend and crème de banana, followed by a warm, boozy kick from the rum and vodka.

Coecoei adds a unique herbal note — slightly sweet with hints of anise and spice. If you’re using a substitute like cherry brandy or passion fruit nectar, the flavor will shift slightly, but it’ll still deliver that island vibe.

It’s a balanced cocktail: not too sweet, not too heavy, and dangerously drinkable in the sun.

Garnishes & serving suggestions

Presentation matters with this one. The Aruba Ariba is usually served in a tall glass — either a highball or hurricane — with plenty of crushed ice to keep it cold in the island heat.

Classic garnish:

• Orange slice
• Maraschino cherry

For an extra tropical touch, some bartenders add a paper umbrella or float the Grand Marnier for a layered look. Want to impress? Use fresh-squeezed juice and chill your glass ahead of time.

This drink shines poolside, beachside, or anywhere sunny.

Tips for perfect enjoyment

Want your Aruba Ariba to taste like it does in Aruba? A few small tweaks make a big difference.

• Use fresh juice when possible – Especially for orange and pineapple. It gives the drink a brighter, cleaner flavor.
• Go with crushed ice – It chills faster and dilutes just enough to smooth out the booze.
• Serve immediately – The drink loses its punch if it sits too long. Mix it, garnish it, enjoy it.
• Chill your glass – A frosty glass makes the whole experience feel more tropical.

And if you're in Aruba? Order one at the Hilton’s Mira Solo Bar — the birthplace of this cocktail.

What is Coecoei and where to find it?

Coecoei (pronounced koo-koo-ee) is the deep red liqueur that gives the Aruba Ariba its signature color and a subtle herbal sweetness. It’s made in Aruba from agave sap, rum, local spices, and a touch of sugar. The flavor is slightly syrupy, with notes of anise, vanilla, and warm spice.

The catch? You can’t buy it outside Aruba. It’s not exported, and even on the island, it’s mainly used in traditional cocktails like the Aruba Ariba or a few family recipes.

Coecoei substitutes

If you’re mixing one up at home, try one of these:

• Cherry brandy – Closest in color and sweetness
• Passion fruit nectar + a dash of anise extract – Gets close to the tropical/herbal balance
• Grenadine + vanilla or herbal liqueur – A decent flavor match in a pinch

It’s not exactly the same — but with the right mix, you’ll still get the island feel.

A taste of the islands

Every Caribbean island has its signature cocktail. Aruba has the Aruba Ariba. Curaçao is known for its bright blue Blue Curaçao cocktails. In St. Maarten, it’s all about guavaberry rum — often blended into creamy coladas or sipped straight.

These drinks reflect the flavors and spirit of each island. So wherever you are, mix one up and toast to the tropics.