Trinidad Colada
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Trinidad Colada
Photographed in a Libbey Hurricane 13.25oz
| 1 1⁄2 oz | Angostura Aromatic Bitters |
| 1⁄2 oz | Jamaican-style overproof aged pot still rum |
| 2 oz | Pineapple juice |
| 1 oz | Lime juice (freshly squeezed) |
| 1 1⁄2 oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
How to make:
- Select and pre-chill a Poco grande glass.
- Prepare garnish of pineapple wedge & dust with freshly grated nutmeg.
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
An indulgent use of bitters to produce an equally indulgent, and a tad challenging, cocktail.
AKA: Angostura Colada
History:
Adapted from a recipe created 2nd October 2013 by New York bartender Zac Overman while experimenting at home. His Trinidad Colada (a.k.a. Angostura Colada) debuted at the Sunken Harbor Club in Brooklyn when it opened on 23 January 2014.
Nutrition:
One serving of Trinidad Colada contains 184 calories
Alcohol content:
- 1.5 standard drinks
- 10.98% alc./vol. (10.98° proof)
- 21.4 grams of pure alcohol
- More Dessert cocktails cocktails
- More Modern cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Enjoyed more than expected but over stayed it's welcome in the quantities listed. Thinking halve everything except the Rum or, dare I say, share it out for a tasty shot.