Port of Spain cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 139 calories in one serving of Port of Spain cocktail.

Bartender

Port of Spain cocktail image

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 bottled-in-bond rye whiskey
12 fl oz Angostura or other aromatic bitters
12 fl oz Pimento dram liqueur
34 fl oz Freshly squeezed lemon juice
34 fl oz Giffard Grenadine Syrup
12 fl oz Pasteurised egg white
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Comment:

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.

About:

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

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