Port of Spain (by Dominic Alling)

Difford's Guide
Discerning Drinkers (113 ratings)

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 Clásico 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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The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

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Hazardous ingredients

Orgeat (almond) sugar syrup is potentially hazardous to those with allergy or intolerance.

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

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 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here