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Angostura Colada


1.5 oz
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
0.5 oz
A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.
2 oz
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
1.5 oz
A sweetend and thickend coconut cream, common brand is Coco Lopez. To make your own combine coconut 1 can (~440ml) of cream and with 300g sugar.
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 wheel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
0 grated
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
1 leaf
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.

Add all ingredients to a shaker with ice. Shake until chilled. Pour into a snifter filled with crushed ice. Stir gently and garnish with an orange slice, pineapple leaves, grated nutmeg, and an umbrella. #shake #ontherocks


Adapted from Zac Overman, L’Oursin, Seattle, WA.


Herbal
Fresh
The Essential Cocktail Book
avg. 4.2 (55)
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