Garnish:
None
How to make:
SHAKE all ingredients with ice and fine stain into chilled glass.
| 1 1/2 fl oz | Angostura Aromatic Bitters |
| 1/2 fl oz | Rye whiskey 100 proof / 50% alc./vol. |
| 1 fl oz | Giffard Orgeat Syrup |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This deep lurid reddy-brown cocktail won't be to everybody's taste but that's only to be expected with one-and-a-half shots of bitters. However, if you like cough candy then perhaps this cocktail is for you.
History:
Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-winning Trinidad Especial by Valentino Bolognese.
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