Coquito
In Puerto Rico, the Christmas tradition comes in the form of this eggnog-like rum and coconut milk punch—a symbol of the country’s complex colonial past and present.
- story: Talia Baiocchi
- photo: Daniel Krieger
Adam Bernbach’s Piña Colada
Adam Bernbach has a particular affection for Piña Coladas, and serves them year round in his basement-level bar using fresh pineapple, unsweetened coconut and aged rum.
- story: Leslie Pariseau
Maison Premiere’s Absinthe Colada
NYC bartender Maxwell Britten’s absinthe-infused variation on the Piña Colada.
- story: Leslie Pariseau
Piña Colada
Based off a Cuban recipe for a non-alcoholic pineapple slushy (a piña fria) popular in the early 1900s, this frozen beverage evolved to add coconut cream and rum.
- story: Leslie Pariseau
- photo: Lizzie Munro
