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

Port of Spain (by Dominic Alling)
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Glass:

Photographed in a LSA Olivia Champagne Saucer

Ingredients:
1 ¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
²⁄₃ oz	Monin Almond (Orgeat) Syrup
²⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lime slice wheel (preferably dehydrated)..

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with (dehydrated) lime wheel floated on surface.

Allergens:

Recipe contains the following allergens:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Port of Spain (by Dominic Alling) lifestyle image

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.

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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:

1.3 standard drinks
18.83% alc./vol. (18.83° proof)
18.8 grams of pure alcohol

More After dinner/digestif cocktails
More Bittersweet (e.g. Negroni) cocktails
More Contemporary classic cocktails

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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Showing 10 of 22 comments for Port of Spain (by Dominic Alling).
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A J Wilson

19th September at 13:00

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

30th August at 21:44

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

5th October at 09:09

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

29th August at 17:43

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!!

Albert Markiewicz

6th June at 21:34

I'm actually amazed. I've never seen a cocktail using this much of Angostura, so although I expected the cocktail to be completely dominated by it, I was still intrigued and tried it today. Surprisigly the amount of Angostura isn't overdominant at all! The flavours work so well together that I can feel every single ingredient I used. The ratios are also perfect here, there's nothing I would change about this recipe.

Lars Venegas

9th May at 20:13

Did anybody try with tequila instead? Is it a good idea?

Melanie Venegas

10th May at 10:42

Was nice i also added tabacco bitters

Ares

9th March at 04:21

Boozy, bold, full of flavor but surprising balanced. Probably dangerous because I feel like making it again.

Ares

20th April at 11:08

Coming back to this as an update, but IMHO a very smoky mezcal works best here. For the first time I used Montelobos and the second time I used Lopez Real. They are both great, but the Montelobos has a very smoky flavor that balances very nicely with the angostura bitters, while the Lopez Real felt a little one dimensional.

Brittany McNally

12th January at 00:18

Remember to sub in angastora Amaro di amgastoura

Caspian Berggren

21st November 2024 at 20:41

That's delightfully balanced and delicious. A magical cocktail.

Mark

31st May 2024 at 23:48

Incredible drink, very bold flavours that work perfectly together, pleasant bitter finish of the ango, smokiness of mezcal which for some reason my mind associates with pure fire, and just the right amount of sweetness from orgeat. Every next sip makes me fall in love with this masterpiece more and more. Will certainly mix it again in the future.

Derek

24th March 2024 at 02:03

Absolutely unbelievable! Didn't register how much Angostura until I was mixing the drink. Thought it might be a typo. Then worried my wife might pour this over my head when I served it to her. Instead it went straight into our favorites list. What a delicious surprise.