Port of Spain (by Dominic Alling)

Difford's Guide
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Serve in

Coupe glass

Photographed in

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 Giffard Orgeat Syrup
2/3 fl oz Lime juice (freshly squeezed)
1/2 fl oz Angostura Aromatic Bitters
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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:

166 calories

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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