Trinidad Sour

• Angostura bitters
  45 ml (1.5 oz)

  Yes, this is not a typo—it's the star of the drink!
• Orgeat syrup
  30 ml (1 oz)

  Almond syrup, for sweetness and texture
• Fresh lemon juice
  25 ml (0.75 oz)

  Freshly squeezed for the brightest flavor
• Rye whiskey
  15 ml (0.5 oz)

  Adds backbone and complexity

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Fine mesh strainer (optional, for extra smoothness)
• Coupe or Nick & Nora glass

1. 1

   Add Angostura bitters, orgeat syrup, fresh lemon juice, and rye whiskey to a cocktail shaker filled with ice.

2. 2

   Shake vigorously for about 10-12 seconds until well-chilled.

3. 3

   Double strain into a chilled coupe or Nick & Nora glass to ensure a silky texture.

4. 4

   Garnish and serve immediately.

• Unique and bold use of Angostura bitters as a base spirit.
• Complex flavor profile that balances spice, citrus, and almond.
• A conversation starter for cocktail enthusiasts and newcomers alike.
• Beautiful color and aromatic nose make it a standout at any gathering.
• Perfect for those seeking a cocktail that defies expectations.

The Trinidad Sour was created in 2009 by bartender Giuseppe Gonzalez at the Clover Club in Brooklyn, New York. It became an instant sensation in the cocktail world for its daring use of Angostura bitters—not as a mere dash, but as the main ingredient. This bold move pays homage to Trinidad, the home of Angostura, and the drink quickly earned its place among contemporary classics. The Trinidad Sour's unique, spice-forward character has since captivated bartenders and cocktail enthusiasts alike.