Port of Spain cocktail

Port of Spain cocktail image

Serve in

Coupe glass...
1 fl oz Rittenhouse Bottled in Bond
½ fl oz Angostura Aromatic Bitters
½ fl oz St. Elizabeth Allspice Dram
¾ fl oz Freshly squeezed lemon juice
¾ fl oz Giffard Grenadine Syrup
½ fl oz Pasteurised egg white
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How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Garnish:

Lemon zest twist

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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Allspice pimento dram
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Pomegranate (grenadine) syrup
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Egg white (pasteurised)

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