Name: Port of Spain (by Dominic Alling)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 20 ml Orgeat syrup; 20 ml Lime juice; 15 ml Aromatic bitters

Ingredients

1 ¹⁄₂ fl oz

Del Maguey Vida Clásico Mezcal

²⁄₃ fl oz

Monin Almond (Orgeat) Syrup

²⁄₃ fl oz

Lime juice (freshly squeezed)

¹⁄₂ fl oz

Angostura Aromatic Bitters

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lime slice wheel (preferably dehydrated)..

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with (dehydrated) lime wheel floated on surface.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Port of Spain (by Dominic Alling) contains 166 calories

Alcohol content:

1.4 standard drinks
18.83% alc./vol. (37.65° proof)
20.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) — Nuts

Comments & Discussion

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Calvin Grant Premium Member 36w

Would this work with any other bitters, aromatic or otherwise? (Rhetorical.)

Robert Spain 36w

Incredibly good. Sometimes I think that I should drink angostura bitters neat, because I love every cocktail that asks more than 10ml of it. My only problem is that I cannot taste orgeat in it. I wonder if using plain syrup would work.

Calvin Grant Premium Member 36w

Greetings Robert. Saw your comment and had to revisit thank you. Still five stars! There's so many flavors going on here surely rich syrup would work. Perhaps the mezcal used could be a bigger variable.

Calvin Grant Premium Member 16h

Recently got a bottle of Giffards Orgeat. Had been using BJ Reynolds. Giffards' so much better. Haven't tried it here, just had a Trinidad Sour and it holds it's own with 45ml Angostura. Essential.

A J Wilson Premium Member 1y

Another "magic trick" cocktail - as in "how on earth does it work?!" When I'm feeling decadent, I swap in Laphroaig 10 for the mezcal. The malty notes in the Scotch give it a different dimension, nudging it from digestif into nightcap territory. Lovely.

Mike 1y

The Port of Spain cocktail delivers a refined twist on the Trinidad Sour, offering a brighter, more refreshing profile. Its restrained use of bitters makes it more cost-effective, while still delivering complex layers of flavor.

Chris Dimal 50w

Interesting comment. I actually found this to be more rowdy (though not necessarily in a bad way) compared to the Trinidad Sour. I feel like the baking spice aspects of the Ango really tone it down, whereas the bitterness was slightly amplified thanks to the smokier and more savoury aspects of the Mezcal. I still do prefer the Trinidad Sour, as a result.

Michael O'Neill 1y

Didn’t have high hopes for this but holy moly it’s a belter!!!
Shouldn’t work, like an Industry Sour shouldn’t work, but it’s now saved in our favourites!!

Albert Markiewicz 1y

I'm actually amazed. I've never seen a cocktail using this much of Angostura, so although I expected the cocktail to be completely dominated by it, I was still intrigued and tried it today. Surprisigly the amount of Angostura isn't overdominant at all! The flavours work so well together that I can feel every single ingredient I used. The ratios are also perfect here, there's nothing I would change about this recipe.