Name: Trinidad Especial
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Aromatic bitters; 10 ml Pisco; 30 ml Orgeat syrup; 20 ml Lime juice

Trinidad Especial
Jump to

Serve in a Coupe glass

Ingredients:
1 oz	Angostura Aromatic Bitters
¹⁄₃ oz	BarSol Mosto Verde Italia Pisco
1 oz	Monin Almond (Orgeat) Syrup
²⁄₃ oz	Lime juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lime zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Express lime zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts

Review:

This deep reddy-brown bittersweet drink is based upon sweet almond syrup balancing bitter notes from the Angostura and lime tartness. With a whole shot of Angostura this cocktail is most unusual.

View readers' comments

Variant:

Trinidad Sour

History:

Created by Italian Barman, Valentino Bolognese and the winning drink in the Angostura European Cocktail Competition held at Mood Bar, Paris in January 2008.

Nutrition:

One serving of Trinidad Especial contains 124 calories

Alcohol content:

0.9 standard drinks
14.37% alc./vol. (14.37° proof)
12.9 grams of pure alcohol

More Modern cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 3 comments for Trinidad Especial.
See discussion in the Forum

Please log in to make a comment

Ignacy Szczupal

26th September 2022 at 21:33

Great surprise! Shake well! I must try if 15 or 20 ml of Pisco instead of 10 would make it even better. I

Ant Hern

10th January 2021 at 01:17

I marginally prefer this over the Trinidad Sour, as I think the equal amounts of bitters and orgeat play better with my slightly sweet tooth. But that’s splitting hairs as they’re both awesome. Although I can’t have them TOO often, or I’d be getting through bitters by the crate haha!

Richard Elgar

6th September 2020 at 19:56

I have wanted to make the Trinidad Sour forever, but when I saw this recipe, I was instantly convinced. I made one to celebrate the anniversary of Angostura Bitters Limited, but could have obviously also celebrated Trinidad and Tobago's independence a day later. Definitely one to try!