Angostura Colada

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Cocktail History

The Angostura Colada is a tiki cocktail that was created by bartender Zac Overman at L’Oursin in Seattle, Washington and was first published in The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum. It takes the classic template for the Piña Colada and dials it up by using Angostura aromatic bitters as one of the base spirits and 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.

Cocktail Ingredients

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

Angostura Aromatic Bitters: This is one of the base spirits. They are a type of spirit infused with botanicals but are considered a non-alcoholic food ingredient. They add spice and complexity to the drink and tie the other flavors together. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters.

Overproof Rum: This is the other base spirit. We used Wray & Nephew Overproof White Rum because it’s high-quality and lends unique vanilla, banana, coconut, and molasses flavors to the recipe. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Pineapple Juice: This adds sweet and fruity pineapple flavor. We prefer fresh pineapple juice, but you can substitute canned juice if that’s easier than juicing an entire pineapple.

Cream of Coconut: This is a thick cream made from coconut milk. We used Coco Lopez Cream of Coconut for its rich flavor and silky texture.

Lime Juice: This adds sour citrus flavors for balance. We prefer to use fresh lime juice because it’s less bitter than the bottled stuff and tastes better.

Orange Slice: This is one of the garnishes. It adds fresh orange aroma and flavor when dropped into the drink.

Pineapple Fronds: These are another garnish.

Grated Nutmeg: This is also a garnish. It’s sprinkled on top to add a hint of flavor and spiced aroma.

Tasting Notes

The Angostura Colada features aromas of nutmeg and strong spice and has an extremely bold, heavy taste comprised of allspice and complemented by pineapple and coconut sweetness, and it leaves a long-lingering taste of deep spices on the tongue.

Our Opinion of This Cocktail Recipe: While this recipe has sort of become a legend in its own time, this was the first time we had tried one, and we both really, really enjoyed it! Despite its aggressive flavor and spice, it goes down surprisingly smoothly. It definitely commands a slow and enjoyable sip though.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

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Alex’s Take: ⭐⭐⭐⭐
“At long last, I finally got to try the much-lauded Angostura Colada. Thanks to recent trends, I’ve taken full shots of bitters before, but even those didn’t really prepare me for this cocktail. It is one extremely bold, spicy, and heavy drink. Where the Old Fashioned is spice-forward complemented by a bit of sugar, this is a true tiki version of that same idea. It’s not what I would call crushable at all but is instead rather flavorful, spicy, and downright aggressive. That said, I really did enjoy it, just at a slower pace than other tropical drinks.”

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.”

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.

AuthorThe Essential Cocktail BookPrep Time5 minsRating

Ingredients
 1 ½ oz Angostura Aromatic Bitters
 ½ oz Overproof Rum
 2 oz Pineapple Juice
 1 ½ oz Cream of Coconut
 1 oz Lime Juice
 1 Orange Slice
 2 Pineapple Fronds
 Grated Nutmeg

Method
1

Add bitters, rum, pineapple juice, cream of coconut, lime juice, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a snifter glass.

4

Garnish with orange slice, pineapple fronds, and grated nutmeg.

Ingredients

Ingredients
 1 ½ oz Angostura Aromatic Bitters
 ½ oz Overproof Rum
 2 oz Pineapple Juice
 1 ½ oz Cream of Coconut
 1 oz Lime Juice
 1 Orange Slice
 2 Pineapple Fronds
 Grated Nutmeg

Directions

Method
1

Add bitters, rum, pineapple juice, cream of coconut, lime juice, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a snifter glass.

4

Garnish with orange slice, pineapple fronds, and grated nutmeg.

Angostura Colada

Make It a Mocktail: Use All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters and Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum to try a booze-free version of this drink.

Tools & Glassware We Recommend

More Piña Colada Cocktails

If you like this Piña Colada-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:

Brancolada Cocktail Recipe

Brancolada: A rum cocktail made with fernet-branca menta liqueur, pineapple juice, orange juice, coconut cream, mint, and an orange wedge

Carrot Colada Cocktail Recipe

Carrot Colada: A gin cocktail made with carrot juice, coconut cream, Amaro Montenegro, marjoram and pink peppercorn syrup, lemon juice, a carrot ribbon, and a flower

Greena Colada Cocktail Recipe

Greena Colada: A rum cocktail made with triple sec, lime juice, lemon juice, Green Chartreuse, velvet falernum liqueur, crème of coconut, mint, and a lime wheel

Piña Colada Cocktail Recipe

Piña Colada: A rum cocktail made with pineapple juice, cream of coconut, coconut milk, lime juice, pineapple fronds, and a pineapple wedge

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