I made this with Speyburn 10, Laphroaig 10, DeKuyper (US) Creme de Cassis, & Carpano Antica. Given the high alcohol content, I opted to make it "on the rocks". Surprisingly not as boozy as I expected given the high alcohol content. Laphroaig 10 was well balanced; not too smokey imho. Angostura didn't seem too strong. Overall, a nice option if you're looking for a scotch-based whisky-forward drink with something atypical in the ingredients.

Linked from the Angostura bitters page under the heading ‘Trinidad fizz’. Assume there’s a typo or name swap happened somewhere?

8 Dashes of Angostura was a step too far for me - 4 was just right.
A superb drink with a perfect balance of the two Whiskies and red fruit brought together with the bitters… Classy!

Lovely drink. Used just peaty whisky but same proportions for the rest and it was delicious. Strong but nice balance of bitter, peat & sweet.

Definitely not light and easy cocktail. It has seriousness and gravity. In My case craigellachie 13 (50ml),octomore 13.2, giffard cassis noir de bourgogne, punt e mes and 3 generous dashes of angostura.

I made this with Laphroaig and ordinary sweet vermouth (Martini), halved the bitters to 4 dashes and it was absolutely amazing. New favourite. You do need to like the Smokey whiskey to appreciate this cocktail though. Even with 10mil this was dominating the drink.

Flavors are pleasant enough, but possesses a notable astringency that's a real turn-off for me. Probably a result of the heavy dose of angostura bitters, which in turn may be a necessary counterbalance to the cassis.

The only Speyside I have is Aberlour A'bunadh, so I scaled back from 60ml to 45ml. I used Ardbeg Uigeadial, La Copa vermouth, a pretty dry cassis, and Jerry Thomas bitters as I so prefer them to Angostura. It's a drink where all the players are heavy hitters, but they support each other well. The finish is honestly never ending.