Name: Port of Spain (by Dominic Alling)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 20 ml Orgeat syrup; 20 ml Lime juice; 15 ml Aromatic bitters

Ingredients

1 ¹⁄₂ fl oz

Del Maguey Vida Clásico Mezcal

²⁄₃ fl oz

Monin Almond (Orgeat) Syrup

²⁄₃ fl oz

Lime juice (freshly squeezed)

¹⁄₂ fl oz

Angostura Aromatic Bitters

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lime slice wheel (preferably dehydrated)..

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with (dehydrated) lime wheel floated on surface.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

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

Alcohol content:

1.4 standard drinks
18.83% alc./vol. (37.65° proof)
20.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) — Nuts

Comments & Discussion

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Niccolo Murtas 2d

Somewhere somehow there is a place for blood orange juice in this beauty

trendomexico Premium Member 1w

Where I live the Angostura is hard to find, and extremely expensive. So this recipe sound like a real extravagance. But the ROI was good. At first sound like: take a full shot of Worcestershire sauce, but is not so strange the angostura in this amount. It taste well, since is with Mezcal is like a Naked and Angosto. Is a new totally different taste, very very spicy. I like it. Thank you Calvin Grant! for bring it to my attention.

Calvin Grant Premium Member 38w

Would this work with any other bitters, aromatic or otherwise? (Rhetorical.)

trendomexico Premium Member 1w

I am so grateful of your recommendations, as soon as today open the bar, I came to this. Thank you!!!

Robert Spain 38w

Incredibly good. Sometimes I think that I should drink angostura bitters neat, because I love every cocktail that asks more than 10ml of it. My only problem is that I cannot taste orgeat in it. I wonder if using plain syrup would work.

Calvin Grant Premium Member 38w

Greetings Robert. Saw your comment and had to revisit thank you. Still five stars! There's so many flavors going on here surely rich syrup would work. Perhaps the mezcal used could be a bigger variable.

Calvin Grant Premium Member 2w

Recently got a bottle of Giffards Orgeat. Had been using BJ Reynolds. Giffards' so much better. Haven't tried it here, just had a Trinidad Sour and it holds it's own with 45ml Angostura. Essential.

A J Wilson Premium Member 1y

Another "magic trick" cocktail - as in "how on earth does it work?!" When I'm feeling decadent, I swap in Laphroaig 10 for the mezcal. The malty notes in the Scotch give it a different dimension, nudging it from digestif into nightcap territory. Lovely.

Mike 1y

The Port of Spain cocktail delivers a refined twist on the Trinidad Sour, offering a brighter, more refreshing profile. Its restrained use of bitters makes it more cost-effective, while still delivering complex layers of flavor.

Chris Dimal 51w

Interesting comment. I actually found this to be more rowdy (though not necessarily in a bad way) compared to the Trinidad Sour. I feel like the baking spice aspects of the Ango really tone it down, whereas the bitterness was slightly amplified thanks to the smokier and more savoury aspects of the Mezcal. I still do prefer the Trinidad Sour, as a result.

Michael O'Neill 1y

Didn’t have high hopes for this but holy moly it’s a belter!!!
Shouldn’t work, like an Industry Sour shouldn’t work, but it’s now saved in our favourites!!