Yes, you read that right! The Angostura Colada recipe calls for a whopping 1.5 ounces (or 45 mL) of Angostura aromatic bitters. It’s the invention of Zac Overman, who first served it at the now-closed Fort Defiance in Brooklyn, New York. It was picked up by Martin Cate for the menu at his Max’s South Seas Hideaway lounge in Grand Rapids, Michigan and went on from there to firmly lodge itself in the annals of modern tiki masterpieces.
Angostura bitters aren’t usually thought of as a fully alcoholic component, but they’re 90 proof – more than strong enough to take the place of most of the rum in a traditional Colada spec (Overproof makes up the remainder with overproof aged rum, preferably Smith & Cross). In such a large measure, the bitters really get to shine; the smell wafting from the drink is a tantalizing preview of the spicy, complex flavors within.
Protip: Angostura bottles have a removable plastic lid inside that’s designed to restrict the flow of bitters. Pop that bad boy off and toss it if you plan to make more of these, as it’ll make it far easier to measure out the required portion without splattering your kitchen with these perma-staining red bitters. On a related note: you might not want to serve this drink in a ceramic vessel like a tiki mug, as the bitters can permanently stain the interior.
