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Port of Spain cocktail
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...
KT Tull
12th July at 18:48
Much prefer the other version (by Dominic Alling) which uses Mescal. Refreshing way to use Mescal in a cocktail which still lets it shine through. This recipe seems like a more complicated version of the Trinidad Sour, which works amazingly well in its original, simple form.
27th June at 17:27
I feared my Allspice Dram had sat a little too long, so I was looking for cocktails to make, and this popped up. The spice in the Angustora dominates, as expected, but the dram fills in late, in a very pleasing way. My lemon wasn't the best, so I was a bit scant on it, and paralleled that with the grenadine. But I can imagine how a little more tart/sweet could make this even better.
3rd September 2025 at 23:30
I suggest using a whiskey with a high rye content, I used New Riff straight rye. holds up quite well with the angostura
14th April 2023 at 21:42
Surprisingly good - like Christmas in a coupe!
3rd March 2023 at 20:53
AMAZING. This cocktail is quite special. It's spicy, it's bitter, it's sweet, it's sour, with each layer revealed distinctively. It's a festival for all of your tastebuds! ? Added to favourites!
12th May 2022 at 18:22
Made one with an aged column still rum instead of rye, turned out well!