Angostura Colada

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Cocktail History

The Angostura Colada is a tiki cocktail that was created by Zac Overman at L'Oursin in Seattle, Washington. It takes the classic template for the Piña Colada and dials it up by using a hefty dose of aromatic bitters as one of the base spirits. It then pairs them with rum, pineapple cream of coconut, citrus, and nutmeg to create a uniquely-flavored spicy recipe that has since become a favorite among modern imbibers.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.

Overproof Rum: This is a type of rum that has over 50% alcohol content and is made with molasses or sugar cane juice and alcohol that is filtered and bottled right away without the aging process. I used J. Wray & Nephew Overproof White Rum.

Pineapple Juice: This is the liquid juice of a pineapple. I used fresh pineapple juice.

Cream of Coconut: This is a thick cream made with coconut milk, sugar, citric acid, and other ingredients. I used Coco Lopez Real Cream of Coconut.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Orange Slice: This is the liquid juice of an orange. I used freshly squeezed orange juice.

Pineapple Fronds: This the leaf of a pineapple.

Grated Nutmeg: This is a spice made from the seed of a nutmeg tree. I used Frontier Co-op Whole Nutmeg.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the citrus and the Hamilton Beach Large Juicer for the pineapple.

Grater: This is used to grate spices or citrus peel. I used the OXO Good Grips Grater.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dark red color

• Aroma: Nutmeg and other spices

• Taste: Bold, heavy allspice flavor complemented by fruity pineapple and coconut

• Finish: Lingering rum and baking spices

Kendall’s Rating: ⭐⭐⭐⭐

Kendall’s Take: "If you just saw a photo of this drink and didn't see the list of ingredients, you'd probably expect this to be a tropical version of a Bloody Mary from the color and consistency alone, but it couldn't be further from that. Although probably not one I will request very often because I lean toward craving fruitier tiki cocktails, the Angostura Colada is incredibly fascinating and would be a likely hit with those already obsessed with the bitters' spicy flavor. It really is just savory and unique as hell, and that's why it earns four stars from me."

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Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.