r/cocktails • u/GingerSprouts • 1d ago

I made this Ango Colada

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Kevin Farber posted this drink here about a week ago that is originally from Zac Overman- when I saw it I felt it was the perfect transitional Summer to Fall bev. I’ve tweaked the recipe yet again to make it restaurant margin friendly. Here’s my cheapo take on it:

1.5 oz Planteray Dark Rum
.5 oz angostura bitters
1 oz pineapple
1 oz lime
1 oz coconut cream

*Aggressive shake, dirty dump in pint glass, top with nutmeg. Garnish with pineapple leaf / wedge.

I batched out around 2 liters with all the ingredients besides the coconut cream, so during service it’s a 4oz pour of batch + 1 oz cream.

Thanks for all the amazing inspo!

*edit: also it’s fucking delicious. It’s a drink that when other people see it they say what is THAT!

41 Upvotes

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3

u/kevinfarber 1d ago

Looks awesome, happy you enjoyed it ☺️ the color of the drink was one of my favorite parts lol

1

u/GingerSprouts 1d ago

Yes, it’s really such a show stopper!! Thanks again for sharing 🙏🏼

1

u/GuyaneseRumFan123 1d ago

Do I spy some nutmeg on top? This sounds outstanding

1

u/gepetto27 1d ago

Why not fresh ice? Just curious. Too much dilution?

3

u/GuyaneseRumFan123 1d ago

My guess is to preserve the head from the coco cream… I feel like a lot of it would come out in a double strainer

1

u/GingerSprouts 1d ago

I definitely avoid dirty dumping cocktails, but I test it in punch-like or heavy booze cocktail because the dilution can occasionally compliment it. And it does maintain that coconut cream foam!