The Angostura Colada Recipe
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.
Ingredients
- 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
Directions
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.
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