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Angostura Colada

Angostura Colada

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Angostura Colada

Angostura Colada

The Angostura Colada uses the typical structure of a traditional Piña Colada (rum, pineapple and coconut). The key difference in Zac Overman’s variation is the heavy measure of Angostura bitters to add spices such as cinnamon and clove.
4.5 from 2 votes


  • 45 ml Angostura Bitters
  • 15 ml Overproof Rum preferably Smith & Cross
  • 60 ml Pineapple Juice
  • 45 ml Cream of Coconut
  • 30 ml Lime Juice


  • Combine all ingredients into your cocktail shaker
  • Shake with ice for 12 seconds
  • Strain over crushed ice
  • Garnish with a slice of orange, pineapple spear and grated fresh nutmeg
Tried this recipe?Tag me on Instagram! @stevethebartender

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