The Angostura Colada, created by Zac Overman, has gone through several iterations and is now in its 3.0 version, the goal of which, according to Sunken Harbor Club’s Garret Richard, is to “put more ‘colada’ in the Angostura Colada.” To that end, the cocktail is prepared in a blender using pineapple chunks and xanthan gum to help stabilize the blend, keeping the ice and liquid better incorporated. The fresh fruit flavor and the slushy-machine texture are two quintessential markers that bring to mind the classic beach bar colada.
Angostura Colada 3.0
Garret Richard | Brooklyn, New York
Ingredients
Serving: 1
- 60 grams pineapple chunks, preferably frozen and defrosted with excess water strained off
- 1 1/2 ounces coconut mix(see Editor’s Note)
- 7/8 ounce Angostura bitters
- 5/8 ounce rum, preferably Probitas
- 1/2 ounce acid-adjusted pineapple juice (see Editor’s Note)
- 1/4 teaspoon xanthan gum
- 5 drops saline solution
- 170 grams crushed ice
Garnish: fresh pineapple wedge, pineapple leaves, edible orchid
Directions
- Combine all ingredients except for the crushed ice in a blender and briefly blend to integrate.
- Add the crushed ice and blend again.
- Pour into a skull mug or another glass and garnish with a pineapple wedge, pineapple leaves and an edible orchid.
Editor's Note
Coconut Mix
402 grams Coco Lopez
134 grams coconut milk
With an immersion blender or whisk, mix the 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.