The Angostura Colada, created by Zac Overman, made its public debut at a weekly pop-up tiki night called Sunken Harbor Club at Brooklyn’s now-closed Fort Defiance. When Fort Defiance owner St. John Frizell opened a brick-and-mortar location of Sunken Harbor Club above his celebrated steakhouse Gage & Tollner, he put the drink back on the menu with the help of bartender Garret Richard. This 2.0 version incorporates acid-adjusted pineapple juice, highlighting that flavor while dialing back the drink’s perceived sweetness, and allowing the lime from the original recipe to be left out. Now, Sunken Harbor Club has devised a 3.0 version, which tilts the drink back toward its colada roots.
Angostura Colada 2.0
Garret Richard | Brooklyn, New York
Ingredients
Serving: 1
- 1 1/2 ounces pineapple juice
- 1 1/4 ounces coconut mix (see Editor’s Note)
- 1 1/4 ounces Angostura bitters
- 1/2 ounce Jamaican rum, preferably Caruba
- 1/2 ounce overproof rum preferably Smith & Cross
- 1/2 ounce acid-adjusted pineapple juice (see Editor’s Note)
- 5 drops saline solution
- 16 ounces crushed ice, divided
- 3 small ice cubes
Garnish: freshly grated nutmeg, fresh pineapple wedge, pineapple leaves
Directions
- Combine all ingredients in a mixing tin and flash-blend until incorporated.
- Pour into a mug over 8 ounces of crushed ice and 3 small ice cubes.
- Garnish with nutmeg, a pineapple wedge and pineapple leaves.
Editor's Note
Coconut Mix
402 grams Coco Lopez
134 grams coconut milk
With an immersion blender or whisk, mix ingredients together until the liquid is well-combined and a uniform consistency.
Acid-Adjusted Pineapple Juice
100 milliliters pineapple juice
3.2 grams citric acid
2 grams malic acid
Combine all ingredients, then blend until the acids are dissolved.