Trinidad Sour
ClassicA sour built on a whole bottle of bitters.
Aromatic, spiced, and surprisingly balanced. That flood of Angostura brings clove, cinnamon, and gentian bitterness, but orgeat's almond richness cushions it into something velvety; lemon cuts a bright line through the middle, and rye adds a warm, grainy base. Complex and unmistakable — bitter made beautiful.
Ingredients
- 1.5 oz Angostura Bitters
- 1 oz Orgeat
- 0.75 oz Fresh Lemon Juice
- 0.5 oz Rye Whiskey
Method
- 1
Add the Angostura bitters, orgeat, lemon juice, and rye to a shaker with ice.
- 2
Shake until well-chilled.
- 3
Double-strain into a chilled coupe.
The Story
The Trinidad Sour is the drink that made bitters a base spirit. Giuseppe González created it around 2008 in New York while experimenting at Clover Club, and the audacity of the recipe — a full ounce and a half of Angostura, a product most bartenders measure in dashes — made it an instant modern classic. The nutty sweetness of orgeat tames the aromatic intensity, lemon sharpens it, and a small pour of rye grounds the whole thing. Deep mahogany in the glass and unlike anything else on a menu, it proved there were still new places for a familiar formula to go.
Recipe card
The whole recipe in one shareable image.
