Recipe: Trinidad Sour
Want to liven up your next cocktail night? Try the Trinidad Sour, invented by Giuseppe Gonzalez and one of the most insane-sounding drinks you’ll ever try. The proportions are not a mistake, there’s a full ounce of Angostura in this drink and it’s delightful when paired with almond-y orgeat, which tempers the bitterness with a soothing, nutty sweetness. Throw in some Rittenhouse — use a bit extra if you’d like — and lemon juice, and the whole thing is a perfectly balanced exploration of sweet, sour, and bitterness.
The color is also an amazing shade of ruddy maroon. The picture I took sucks and doesn’t do it justice but you should still drink it.
Trinidad Sour
1 oz. Angostura Bitters
½ oz. Rittenhouse Rye
1 oz. orgeat
¾ oz. fresh lemon juice
Shake everything with ice, serve in a cocktail glass. No garnish needed.
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Love this cocktail; it’s one of the reasons I need to buy the big bottle of Ango!
I too am a fan. Sometimes if I go to a proper cocktail bar and they aren’t busy, I ask them if they’ve ever made a Trinidad Sour. If they haven’t (and I’ve never been to a bar that did), I have them embark on this unique experiment.
Perhaps one of the underrated and overlooked cocktails out there. Top notch head turning cocktail.