Trinidad Sour is one of the rare cocktails that uses Angostura bitters as the main ingredient. Balanced with orgeat syrup, lemon juice and rye whiskey, this drink offers a surprisingly harmonious combination of intense aromatic and sour flavors.
The Trinidad Sour is considered one of the most unusual recipes in the modern cocktail world. It was created in 2009 by Giuseppe Gonzalez, a bartender at the famous Clover Club bar in New York. The most striking feature of the cocktail is the use of Angostura bitters, normally a few drops, as the main ingredient in this recipe.
In most cocktails, bitters are only added a few drops to enhance the flavor. But Gonzalez completely reversed this rule and made bitters the main ingredient of the cocktail. At first glance, the idea seemed to create a very intense and bitter drink. But the almond flavor of the orgeat syrup and the acidity of the lemon juice balanced this strong bitter character.
“Sometimes the best ideas come from those who dare to turn the rules upside down.”
The cocktail quickly became a hit in the bar world. Bartenders realized that the Trinidad Sour was a creative recipe that broke the rules of the usual cocktail. The name of the drink was chosen as a reference to Trinidad and Tobago, where Angostura bitters are produced.
Today, the Trinidad Sour is considered a modern classic and is prepared in many cocktail bars around the world. Thanks to its aromatic, sour and slightly sweet character, it offers a very different experience for cocktail enthusiasts.
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Ingredients
Unit System
45 mlAngostura Bitters
30 mlOrgeat Syrup (almond syrup)
22 mlFresh Lemon Juice
15 mlRye Whiskey
·Ice
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Method
1
Add Angostura bitters, orgeat syrup, lemon juice and rye whiskey to the shaker.
2
Shake vigorously with plenty of ice.
3
Strain the mixture into a chilled coupe glass and serve.
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Bartender Tips
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Orgeat syrup provides the balance of the cocktail, it is important to use a quality product.
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Lemon juice must be squeezed fresh.
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Rye whiskey gives the drink a slightly spicy depth.
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