Sour · Party · Summer

Trinidad Sour

Angostura bitters as the base, not the seasoning, with orgeat, lemon and a little rye. It should not work, and it does.

Base: Whiskey
Glass: Coupe glass
Method: Shake
Strength: 50% ABV

Ingredients

45 mlAngostura Bitters
30 mlOrgeat Syrup
22.5 mlFresh Lemon Juice1 swap
Fresh lime juicemedium
A touch sharper
15 mlRye Whiskey1 swap
Bourbonmedium
Sweeter, rounder

How to make

Technique

Shake · 10–15s

Shaking chills the drink fast while adding dilution and a light texture.

Pour all ingredients into a cocktail shaker, shake well with ice.
Strain into chilled cocktail glass.

Serve

Glass

Coupe glassAlso fine: Martini glass, Nick & Nora glass

Garnish

None

Taste & nutrition

50%ABV

145kcal

5.56Drinks

StrengthSpirit-forward

Sweet to dryDry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Use freshly squeezed juice — bottled tastes flat.

History

Year2000s

PlaceNew York, USA

Created byGiuseppe González

Giuseppe González created the Trinidad Sour in 2009 in Brooklyn, a bold drink that uses aromatic bitters as a base spirit rather than a seasoning. A full ounce and a half of Angostura is balanced by orgeat, rye and lemon. The result is nutty, spiced and unlike anything else. It broke the rules and became a modern classic.

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