If there is a cocktail that intrigues and delights at first taste, it’s the Trinidad Sour. With a beautiful crimson-hue and crowned by a thin layer of foam, the drink turns convention on its head by using as much bitters as the sweetener.
The Trinidad Sour was created by in 2009 by bartender Giuseppe Gonzalez of the Clover Club bar in Brooklyn, USA which he based on Valentino Bolognese’s Trinidad Especial, a winning cocktail at the European Angostura Cocktail Competition in 2008. Often credited as a modern classic on some cocktail menus, the shaken drink uses Angostura Bitters as a base along with an equal amount of orgeat (almond syrup), lemon juice and rye whiskey.
The cocktail is simple to make at home. To get the froth on top, shake the cocktail vigourously with ice for about 10 seconds. The flavour is surprisingly balanced considering the amount of bitters that make up the cocktail. The rye whiskey takes a little back seat while the spicy and almond notes come to the fore, all beautifully balanced with citrus juice.
Trinidad Sour Cocktail Recipe
Ingredients
- 45 ml of Angostura Bitters
- 45 ml of orgeat (we used Monin Orgeat Syrup)
- 30 ml lemon juice
- 15 ml of rye whiskey (high proof preferable)
Glassware: coupe
Method
In a cocktail shaker, shake all ingredients vigorously with ice and strain into a chilled coupe glass.
Photo by Cocktails & Bars – © Copyright: All rights reserved. Cocktail shaker by barGEEK.
