Friday, March 11, 2016

angostura colada

1 1/2 oz Angostura Bitters
1/2 oz Overproof Jamaican Rum (Wray & Nephew)
2 oz Pineapple Juice
1 1/2 oz Cream of Coconut (Coco Lopez)
1 oz Lime Juice

Shake with ice and pour into a snifter glass. Fill with crushed ice, and garnish with freshly grated nutmeg, pineapple leaves, and orange slices (grated nutmeg only).

After my Sunday night shift, I flipped through the March/April 2016 issue of Imbibe Magazine to the Angostura Bitters-based cocktail page. The one I selected of the three was Zac Overman's Angostura Colada that he crafted at Fort Defiance in Brooklyn. I have tried Piña Coladas that have utilized potable bitters like Fernet Branca in the No. 34, Cynar in the Cynar Colada, and Campari in the Ferrari Colada (along with Fernet) and the Amaro di Cocco (in Negroni form), but never nonpotable ones like Angostura. However, Angostura Bitters have factored into the base spirit in other tropical drinks like the Stormy Mai Tai and Haji Sling, so I was definitely game!
The Angostura Colada shared a woody nutmeg aroma over darker notes from the Angostura Bitters. Next, a dark creamy sip shared lime and coconut flavors, and the swallow was a combination of funky rum, pineapple, and dry spice elements.


Doug Winship said...

Oh, man! That sounds like an adventure!

Dagreb said...