Port of Spain cocktail

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

1 fl oz Straight rye whiskey (100 proof / 50% alc./vol.)
1/2 fl oz Angostura Aromatic Bitters
1/2 fl oz Pimento dram liqueur
3/4 fl oz Lemon juice (freshly squeezed)
3/4 fl oz Giffard Grenadine syrup
1/2 fl oz Pasteurised egg white
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Review:

Unusual in its bold use of a half shot of Angostura Bitters. In Knee High Bar in Seattle, USA I've tried this cocktail made with a massive one-and-a-half shots. However, half a shot seems more than generous.

History:

Adapted from a drink created in 2013 by Kyle Mathis at Taste Bar, St. Louis, Missouri, USA.

Nutrition:

One serving of Port of Spain cocktail contains 139 calories.

Alcohol content:

  • 1.5 standard drinks
  • 17.61% alc./vol. (35.22° proof)
  • 21.1 grams of pure alcohol
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.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
Buy direct from
Difford's Guide
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