Trinidad Sour recipe
A revolutionary modern classic where aromatic bitters take center stage as the primary spirit.
Method: Shake and strain ·
Glass: Rocks glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Daiquiri Family
Ingredients
- 1 1/2 oz Angostura aromatic bitters (Serves as the primary base spirit)
- 1 oz Almond orgeat syrup (Provides rich almond marzipan sweetness and a silky mouthfeel)
- 3/4 oz Fresh lemon juice (Brightens and balances the intense spice profile)
- 1/2 oz Rye whiskey (100-proof preferred, such as Rittenhouse, to anchor the backbone)
How to make a Trinidad Sour
- Combine the Angostura bitters, almond orgeat, fresh lemon juice, and rye whiskey in a cocktail shaker.
- Fill the shaker with quality ice cubes and shake vigorously for 10 to 12 seconds to chill and aerate.
- Double strain the liquid through a fine-mesh sieve into a chilled coupe glass.
- Express the oils from a fresh lemon peel over the surface and discard or garnish as specified.
Garnish
as specified
Pro tip
Measure carefully, keep the dilution controlled, and serve Trinidad Sour as soon as it is cold and balanced.
History of the Trinidad Sour
Invented by Giuseppe González in 2009 during his tenure at the Clover Club in Brooklyn, New York. González built upon earlier experiments by bartenders pushing the limits of potable bitters, notably adjusting proportions to balance an unprecedented full ounce-and-a-half of Angostura with orgeat and rye, instantly establishing a modern craft cocktail milestone.
Flavour profile
Bitter, Boozy, Herbal, Sweet
Variations
- Caribbean Trinidad — Substitute aged Jamaican rum in place of rye whiskey for a deeper, molasses-forward backbone.
- Pistachio Trinidad — Swap traditional almond orgeat for pistachio orgeat to introduce an earthy, roasted nutty dimension.
- Oaxacan Trinidad — Replace rye whiskey with reposado mezcal to add subtle smoke that heightens the baking spice notes of the bitters.
Practise making the Trinidad Sour in the free Virtual Bar game.