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KT Tull

KT Tull

United States

Cobra Clutch
4 Comments
Brent Seeliger

I love the name for this cocktail because false moves might bite you. Main cautionary note: build with crushed ice. With crushed ice, creamy notes step out and pineapple thins to a crisp refreshing tartness. Using cube/tube ice, it's a bit on a concentrated iodine bomb that doesn't let the ingredients express themselves. Absinthe is doing work here, doesn't step out (I used Pernod). Tasty mezcal gateway drink, just requires some precision... I would suggest a 10oz or so glass.

KT Tull

This looks similar to the Vinegaroon they used to make at Contigo, in Austin. Mescal rinsed glass, tequila, pineapple-sage shrub, dash of absinthe, fresh lemon juice. Important to get the shrub right for that drink! But both are refreshing in hot weather.

Port of Spain cocktail
6 Comments
KT Tull

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.

Trinidad Sour
23 Comments
Avery Garnett

Made another one with my newly restocked bitters: yes, it's like drinking liquified cloves and rust. Yes, it's delicious. Yes, you have to try this.

KT Tull

If you like this (and I love it!) -- try the Port of Spain (also on this website.) I love it as much as a Trinidad Sour, but it's cheaper to make (uses less Angostura) yet still highly bitters-forward. Personally, I think it is more balanced, especially when using a smokey Mescal. You can even sub Scotch, as a commenter points out. IMO the key to both TS and PoS is the Orgeat. Its almond notes marry the astringent cloves and smokey liquor wonderfully-- and a healthy dose of citrus balances it all perfectly. Magic!