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/Allspice liqueur |
3/4 fl oz | Lemon juice (freshly squeezed) |
3/4 fl oz | Grenadine/pomegranate syrup (2:1) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
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.
Variant:
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 207 calories.
Alcohol content:
- 1.5 standard drinks
- 17.61% alc./vol. (35.22° proof)
- 21.1 grams of pure alcohol
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