Angostura Colada

Zac Overman, Fort Defiance | Brooklyn, NY

angostura colada tiki recipe fort defiance

A new wave of “coladas” have begun to crop up in several Brooklyn bars where tiki and tropical drinks aren’t the dominant cocktail style, but persist as cult favorites. At Fort Defiance, a café in Red Hook, Brooklyn, the Angostura Colada has become a favorite at the bar’s weekly tiki night. Based on the structure of a traditional Piña Colada (rum, pineapple and coconut), Zac Overman’s riff replaces most of the rum with spicy Angostura bitters. A bit of lime and overproof rum smooth out and balance the lip curling bitters, while pineapple and cream of coconut maintain the Piña’s tropical spirit.


Serving: 1

  • 1 1/2 ounces Angostura bitters
  • 1/2 ounce rum, overproof (preferably Smith & Cross)
  • 2 ounces pineapple juice
  • 1 1/2 ounces cream of coconut
  • 1 ounce lime juice

Garnish: orange slice, pineapple leaves and freshly grated nutmeg

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Pour shaker contents into a snifter and fill with crushed ice.
  4. Stir gently and garnish with an orange slice, pineapple leaves and freshly grated nutmeg.
  • penbay

    Anyone made this? I’ve tried it several times….with what I’d describe as less than succesful results. Whatre your thoughts on the making of the cocnut cream, to start?

    • Matt Levy

      It’s tremendously delicious. We use A coconut cream Recipe borrowed from Madison Premier in Brooklyn – 3 oz unsweetened Thai coconut milk to 1 oz Coco Lopez. That’s the magic mix.

    • Jordan Smith

      I agree with you @penbay:disqus, not my favorite. I added a bit of Rum Haven coconut rum and that made it more palatable, but still would probably not make again.

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