The Evolution of the Piña Colada

Max Miller of Tasting History investigated the historical evolution of the piña colada, contrasting the modern, creamy Puerto Rican version with an older style inspired by earlier Cuban versions.

Do you like piña coladas? Do you  like getting caught in the rain? Well, if you answered yes to the first one at least,  then I got to ask, which version of the piña colada do you prefer? Is it the creamy version made popular in 1950s Puerto Rico,  or is it the original version, which may have its root in the bars of Cuba? Well, I’m going to make both.

By recreating both recipes, Miller explored the drink’s complex past, including earlier Cuban versions and competing Puerto Rican claims to the modern cocktail, as well as the differences and similarities between the two.

The piña colada I expect when I order one is the modern, sweet, and creamy piña colada. But the original cocktail recipe is altogether quite different. There are similarities; it uses rum, but instead of the sweet, creamy coconut cream, it uses the much less sweet coconut milk. 

The Origins of Several Cuban Cocktails