Cocktail
Trinidad Sour
How to make a Trinidad Sour - the spectacular modern cocktail with a whole ounce of Angostura bitters, orgeat, lemon and rye whiskey. Aromatic and surprisingly balanced.
5 minPrep time
advancedDifficulty
CoupeGlass
1Serving(s)
The Trinidad Sour breaks all the rules: here the Angostura bitters, normally used only by the drop, serve as the main ingredient. Together with nutty orgeat, fresh lemon and a shot of rye whiskey, it creates a deep red, spiced sour with surprising balance. A modern classic for adventurous connoisseurs.
Instructions
- Put Angostura bitters, orgeat, lemon juice and rye whiskey into a shaker.
- Fill the shaker generously with ice cubes.
- Shake vigorously for about 12 seconds until well chilled.
- Double-strain into a pre-chilled coupe.
- Serve without garnish.
Garnish: None
Pro tip: Don't be put off by the large amount of Angostura - combined with orgeat and lemon it creates a surprisingly balanced, spiced sour.
Frequently asked questions
Who invented the Trinidad Sour?
The cocktail was created in 2009 by New York bartender Giuseppe Gonzalez and is considered a modern classic.
Isn't a whole ounce of Angostura far too bitter?
The sweet orgeat and the sour lemon juice balance out the bitterness, so a harmonious drink emerges.
Can I replace the rye with bourbon?
Yes, bourbon works too, but makes the drink a bit sweeter and less spiced than the classic rye.
Ingredients
- Angostura bitters3 cl
- Orgeat (almond syrup)3 cl
- Fresh lemon juice2 cl
- Rye whiskey1.5 cl
- Ice cubesas needed
