Trinidad Sour
A bold sour with Angostura bitters as the main ingredient, balanced by nutty orgeat, fresh lemon and a little rye.
Ingredients
- Rye whiskey15 ml
- Lemon juice, freshly squeezed22.5 ml
- Orgeat, ideally with orange flower water30 ml
- Aromatic bitters (Angostura)e.g. Angostura45 ml
- Lemon, dried, to garnish (optional)1 wheel
- Egg white, for a silky, creamy foam (optional)15 ml
- Orange flower water, misted on top as an aromatic finish (optional)1 dash
Method
- Measure every ingredient carefully with a jigger and squeeze the lemon fresh.
- Pour the Angostura bitters, orgeat, lemon juice and rye whiskey into the shaker, adding the egg white now if you are using it.
- Dry shake without ice for 10–15 seconds to emulsify the egg white, then add ice and shake hard again.
- Double strain into a chilled coupe for a silky texture with no ice shards.
- Serve without garnish, as is traditional, or add a mist of orange flower water and a dried lemon wheel for aroma and looks.
Credit Giuseppe González, 2009
About this drink
The Trinidad Sour turned cocktail rules upside down in 2009, when bartender Giuseppe González at New York's Clover Club made Angostura bitters the base instead of a background seasoning. It shocked at first with its russet colour and intense spiced aroma, but proved surprisingly balanced thanks to the sweetness of orgeat and the acidity of lemon. Today it counts as a modern classic and one of the best examples of turning a familiar ingredient on its head.
Questions and answers
Why is there so much Angostura in a Trinidad Sour?
Bitters are normally used by the dash, but here they are the base spirit, while the rye plays only a supporting role. That reversal is the drink's whole surprising point.
Should I dry shake a Trinidad Sour?
Only if you add the optional egg white. Without it, the drink is simply shaken with ice like any other sour.
