Roger Kamholz is an editor and writer based in New York City. He has covered food and drinks for The Kitchn, Food & Wine, Serious Eats and Refinery 29, among others.
The Angostura Colada Has Been Saluted, Ripped Off and Reinvented
How the irreverent Brooklyn-born drink—which calls for an ounce and a half of bitters—became a modern classic.
- story: Roger Kamholz
- photo: Lizzie Munro