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.
Add pineapple juice, aromatic bitters, cream of coconut, lime juice, and rum to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Add fresh cracked ice to a large snifter or tiki glass.
Using a Hawthorne strainer, strain into snifter or tiki glass.
Garnish with pineapple fronds, orange slice, and grated nutmeg.