Trinidad Sour
Bold bitters, almond heart.
An unorthodox sour in which Angostura bitters become the base instead of a few dashes. Orgeat softens the spice, lemon brings freshness and a little rye rounds out the structure, for a surprisingly balanced result.
- IBA · New Era
- After dinner
- Shaken
- Glass
- Cocktail glass
- Method
- Shaken
- Strength
- Medium
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Angostura bitters
45 ml
-
Orgeat syrup
30 ml
-
Lemon juice
22.5 ml
-
Rye whiskey
15 ml
Proportions
How to make
- Chill a cocktail glass.
- Fill a shaker with ice.
- Pour the Angostura bitters.
- Add the orgeat syrup.
- Add the lemon juice.
- Add the rye whiskey.
- Shake well.
- Strain into the chilled glass.
- Serve without garnish.
The story
Origins
DocumentedOrigin attested by written sources of the time.
The Trinidad Sour was created in 2009 by Giuseppe González at the Clover Club in Brooklyn, New York. He drew on Valentino Bolognese's competition-winning Trinidad Especial, made with Angostura, pisco and lime, swapping the lime and pisco for lemon and rye whiskey. Success was not immediate: González has called it a slow roll championed by fellow bartenders, crediting John Gertsen, who offered it to guests at Drink in Boston, with a decisive role. Accounts differ on whether it ever appeared on the Clover Club menu. Today it is a modern classic listed by the IBA among the New Era drinks.
Taste profile
- Bitter
- 4 out of 5
- Spicy
- 4 out of 5
- Sweet
- 3 out of 5
- Sour
- 3 out of 5
