The Angostura Colada Recipe

A photo of a A Pina Colada
Photo by Tyler Zielinski

Courtesy, Zac Overman, bartender, Fort Defiance

Typically used as seasoning for cocktails, Angostura bitters is the star in this cocktail by Zac Overman, previously of Fort Defiance in Brooklyn, New York. Bitters form the base of this complex riff, supported by a small amount of overproof rum.

Bitters: Buy or Make Them?
  • 1½ ounces Angostura bitters
  • ½ ounce overproof rum (preferably Smith & Cross)
  • 2 ounces pineapple juice
  • 1½ ounces Coco Lopez
  • 1 ounce lime juice
  • Pineapple leaves and fresh-grated nutmeg, for garnish

In cocktail shaker filled with ice, combine all ingredients (except garnish). Shake until chilled. Pour into large brandy snifter or double rocks glass. Top with crushed ice, and stir gently. Garnish with pineapple leaves and fresh-grated nutmeg.

Published on August 28, 2020