Port of Spain (by Dominic Alling)

Difford's Guide
User Rating (77 ratings)

Serve in a

Coupe glass

Photographed in a

LSA Olivia Champagne Saucer

Garnish:

Float dehydrated lime wheel slice

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz Del Maguey VIDA mezcal
2/3 fl oz Orgeat (almond) sugar syrup
2/3 fl oz Lime juice (freshly squeezed)
1/2 fl oz Angostura Aromatic Bitters
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Read about cocktail measures and measuring.

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Review:

Named after the capital city of Trinidad, the home of Angostura Bitters, and fittingly this cocktail calls for a monster half an ounce of bitters. Despite this, it is incredibly easy to drink, particularly as an after-dinner digestive.

Variant:

Port of Spain

History:

Adapted from a recipe created in 2013 by Dominic Alling at Beretta in San Francisco, USA.

Nutrition:

One serving of Port of Spain (by Dominic Alling) contains 166 calories.

Alcohol content:

  • 1.5 standard drinks
  • 20.65% alc./vol. (41.3° proof)
  • 20.6 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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Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

Our new Seventeenth Edition is now available (from 1st December 2022)

Buy it here
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