Name: Trinidad Sour
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Angostura or other aromatic bitters; 15 ml Whiskey - Rye whiskey 100 proof / 50% alc./vol.; 30 ml Orgeat (almond) syrup; 22.5 ml Lemon juice (freshly squeezed)

Serve in a

Coupe glass

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)
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Angostura Aromatic Bitters, 20cl

£ 11.45 £ 2.86 per cocktail, makes 4 Rittenhouse bottled-in-bond straight rye whiskey, 70cl

£ 41.95 £ 0.9 per cocktail, makes 46.5 Giffard Orgeat Syrup, 100cl

£ 7.45 £ 0.23 per cocktail, makes 33

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

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.

Gentle

Boozy

Sweet

Dry/sour

More Boozy cocktails
More Sour cocktails

History:

Created in 2009 by Giuseppe Gonzalez, at Clover Club Bar, Brooklyn, USA and inspired by the competition-winning Trinidad Especial by Valentino Bolognese.

More cocktails by Giuseppe Gonzalez