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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.