Sours · Other · IBA official
Bitters are normally measured in dashes, so a whole jigger of Angostura sounds like a typo. Shaken with almond syrup and lemon, it becomes a surprisingly smooth, dark red sour with clove, cinnamon and marzipan on the nose.
1½ oz
Angostura bitters yes, a full 45 mlBuy on Amazon →
1 oz
orgeat
¾ oz
lemon juice
½ oz
rye whiskeye.g. Rittenhouse · Bulleit · Sazerac · Wild Turkey · Old Overholt
Garnish: No garnish · Ice: Served up, no ice
Trinidad Sour
Intensely spiced with clove, cinnamon and bitter orange, balanced by almond sweetness and lemon. Silky, with a light foam from shaking.
The Trinidad Sour was created by bartender Giuseppe González at the Clover Club in Brooklyn, New York, around 2009. It turned a long-standing rule upside down: instead of a few dashes for seasoning, Angostura bitters, which are around 45% ABV and made in Trinidad, form the base of the drink.
Orgeat, the almond syrup known from the Mai Tai, rounds off the bitterness, lemon adds freshness and a small measure of rye whiskey gives structure. The drink quickly became a bartenders' favourite and a symbol of the playful, ingredient-focused spirit of the cocktail revival. It was later added to the IBA list of New Era Drinks. The name simply points to the home of Angostura.
Yes. The drink is built on a full 45 ml of Angostura bitters; that is its whole idea.
Angostura bitters are around 45% ABV, so the finished drink is fairly strong, roughly 22 to 26% ABV.
Orgeat is hard to replace. Almond syrup from the coffee shelf works in a pinch, but it is usually less complex.
The perfect sound
A bold, spicy sour from Port of Spain.
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