It's a resort hotel on the beach, a few miles away from the cobblestone streets and brightly painted colonial buildings. After a remodeling, the original Beachcombers' Bar where the drink was invented is no longer. The lobby bar is as close as you can get, and a bartender named Joel makes me a piña colada in a Vitamix—cream of coconut from a jug, a lot of ice, gold Don Q, and pineapple juice. He didn't ask whether I wanted rum, and apparently they're out of the toasted coconut I was promised. It's not as flavorful as the one at Barrachina—much icier. It's clear now why the serious mixologists are more interested in working with slushie machines than they are with blenders.