Serve in aCoupe glass
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|
Read about cocktail measures and measuring.
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.
Adapted from a drink created in 2013 by Kyle Mathis at Taste Bar, St. Louis, Missouri, USA.
There are approximately 139 calories in one serving of Port of Spain cocktail.