Aruba Ariba

The best place to sip this classic rum punch is overlooking the sandy swath of Palm Beach at the Hilton Aruba Caribbean Resort & Casino, where bartender Juan "Jocky" Tromp invented it 59 years ago. Fresh pineapple and orange juices paired with sweet, syrupy grenadine tint this vibrant Aruban cocktail a stunning deep orange-red. Despite a blend of vodka, white rum, and crème de banana, this drink does not have a strongly alcoholic bite but rather stays fruity and mellow.

Aruba Ariba
Photo: Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Total Time:
5 mins


  • 6 tablespoons fresh orange juice (from 1 orange)

  • 3 tablespoons bottled fresh pineapple juice

  • 1 ½ tablespoons (3/4 ounce) grenadine

  • 1 tablespoon (1/2 ounce) vodka

  • 1 tablespoon (1/2 ounce) white rum (such as Bacardí Superior)

  • ½ tablespoon (1/4 ounce) crème de banana

  • ½ teaspoon fresh lemon juice (from 1 lemon)

  • 1 maraschino cherry

  • 1 orange slice


  1. Pour orange juice, pineapple juice, grenadine, vodka, rum, crème de banana, and lemon juice into a cocktail shaker filled with ice. Place lid on shaker, and shake until well combined, 10 to 15 seconds. Strain into a glass filled with ice. Top with cherry and orange slice.


To prepare fresh pineapple juice: Using a juicer, juice 4 cups chopped pineapple (about 1 pound). Pour fresh juice through a fine wire-mesh strainer into a vessel; discard solids.

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