Trinidad Sour
A sour built on a full measure of Angostura bitters. Spiced, nutty and surprising.
Shaken · Coupe · Medium · about 3 minutes · about 19% ABV
Ingredients
- 45 ml Angostura bitters
- 30 ml Orgeat (almond syrup)
- 22.5 ml Fresh lemon juice
- 15 ml Rye whiskey
Method
- Chill the glass
- Pour 45 ml Angostura bitters into the shaker
- Pour 30 ml orgeat (almond syrup) into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml rye whiskey into the shaker
- Add ice
- Shake hard
- Strain
- Serve
About the Trinidad Sour
Created by Giuseppe González at Clover Club in Brooklyn around 2008. It uses a whole 45 ml of Angostura bitters, usually used by the dash, as its base.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Trinidad Sour FAQ
What's in a Trinidad Sour?
45 ml angostura bitters, 30 ml orgeat (almond syrup), 22.5 ml fresh lemon juice, 15 ml rye whiskey.
How strong is a Trinidad Sour?
About 19% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Trinidad Sour?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Trinidad Sour in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
