Trinidad Sour
Bitters as the base
An ounce of Angostura bitters as the base spirit. Sounds insane. The orgeat cushions the blow, rye adds backbone, lemon cuts through. It works in a way that should be impossible.
Ingredients
- 1 oz Angostura Bitters
- 1/2 oz Rye Whiskey
- 1 oz Orgeat
- 3/4 oz Fresh Lemon Juice
Method
Combine all ingredients in a shaker with ice. Shake well. Double-strain into a chilled coupe.
Created by Giuseppe Gonzalez at Clover Club, Brooklyn, in 2009 (Difford's Guide, PUNCH) or 2008 (RobbReport), inspired by Valentino Bolognese's Trinidad Especial (winner of the Angostura European Cocktail Competition, Mood Bar Paris, January 2008). Per IBA (New Era list); Difford's Guide #3328. Notes: Gonzalez inverted the sour-family formula by using 1.5 oz of Angostura bitters as the primary base spirit, supported by rye whiskey, orgeat, and lemon juice—establishing a foundational modern category where bitters serve as the dominant ingredient.
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