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Port of Spain cocktail

Difford’s Guide
Discerning Drinkers (49)
Port of Spain cocktail image
Measurements in:
Serves:
1
Ingredients
1 fl oz Straight rye whiskey (100 proof /50% alc./vol.)
1⁄2 fl oz Angostura Aromatic Bitters
1⁄2 fl oz St. Elizabeth Allspice Dram liqueur
3⁄4 fl oz Lemon juice (freshly squeezed)
3⁄4 fl oz Monin Grenadine Syrup
1⁄2 fl oz Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

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How to make

Glass

Photographed in a Waterford Mixology Coupe Clear

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of lemon zest twist.

Method

  1. SHAKE all ingredients with ice and strain back into shaker.
  2. DRY SHAKE (without ice).
  3. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Port of Spain cocktail contains 207 calories

Alcohol content:

  • 1.4 standard drinks
  • 15.37% alc./vol. (30.74° proof)
  • 19.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) — Eggs

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

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

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.

Variations/similar cocktails

Port of Spain (by Dominic Alling)

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$2.20 per cocktail*

Makes a minimum of 8 cocktails.
Shipping and applicable tax calculated at checkout.


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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Gallery

Comments & Discussion

Christopher Wilson
Swapped in black walnut bitters for the angostura and this went from a good cocktail to a very good cocktail
score: 1
KT Tull
Much prefer the other version (by Dominic Alling) which uses Mescal. Refreshing way to use Mescal in a cocktail which still lets it shine through. This recipe seems like a more complicated version of the Trinidad Sour, which works amazingly well in its original, simple form.
score: 0
CJ Grant
I feared my Allspice Dram had sat a little too long, so I was looking for cocktails to make, and this popped up. The spice in the Angustora dominates, as expected, but the dram fills in late, in a very pleasing way. My lemon wasn't the best, so I was a bit scant on it, and paralleled that with the grenadine. But I can imagine how a little more tart/sweet could make this even better.
score: 1
Mookie Premium Member
I suggest using a whiskey with a high rye content, I used New Riff straight rye. holds up quite well with the angostura
score: 1
Timothy Frost
Surprisingly good - like Christmas in a coupe!
score: 1
Herbert Brant
AMAZING. This cocktail is quite special. It's spicy, it's bitter, it's sweet, it's sour, with each layer revealed distinctively. It's a festival for all of your tastebuds! ? Added to favourites!
score: 1
Klaudia Kozlowska
Made one with an aged column still rum instead of rye, turned out well!
score: 2

View 7 comments and discussion

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Difford’s Shop logo
$2.20 per cocktail*

Makes a minimum of 8 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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