The Angostura Colada is a modern twist on the classic piña colada, created by Zac Overman, a former Fort Defiance bartender. This unique cocktail replaces most of the rum with aromatic bitters, specifically Angostura bitters, giving it a heavily spiced and bitter flavor profile that sets it apart from its tropical predecessor.
Ingredients
To make an Angostura Colada, you’ll need the following ingredients:
- 1 1/2 ounces Angostura bitters
- 1/2 ounce overproof rum (preferably Smith & Cross)
- 2 ounces pineapple juice
- 1 ounce lime juice, freshly squeezed
- 1 1/2 ounces cream of coconut (such as Coco Lopez)
- Garnish: pineapple fronds
- Garnish: nutmeg, freshly grated
Instructions
Follow these simple steps to create your own Angostura Colada:
- Add all ingredients into a shaker with ice and shake until well-chilled.
- Strain into a large snifter over crushed ice.
- Garnish with freshly grated nutmeg and pineapple fronds.
The Rise of the Angostura Colada
The Angostura Colada has gained popularity as a modern classic, thanks to its bold and unique flavor profile. It has even made its way onto the menu of a Brooklyn hotspot, where it has been upgraded with housemade coconut cream and acid-adjusted pineapple juice, further elevating the drink’s already impressive taste.
The Power of Angostura Bitters
What sets the Angostura Colada apart from other tiki drinks is its heavy use of Angostura bitters. Typically used in small quantities as a flavor enhancer in cocktails, Angostura bitters take center stage in this drink, providing a complex and aromatic backbone that complements the sweetness of the pineapple and coconut.
Whether you’re a fan of classic tiki drinks or looking to try something new and exciting, the Angostura Colada is definitely worth a sip. With its unique blend of flavors and its growing popularity, this modern classic is sure to become a staple in the world of craft cocktails.
