Trinidad Sour

Trinidad Sour cocktail with Angostura bitter, rye whiskey, orgeat, and lemon juice

We’re certain there’s no drink on Earth with a greater proportion of Angostura bitters that the Trinidad Sour. When we first saw the recipe written down, we thought that there must have been a mistake!

It’s no mistake it all – this genius inversion is the brainchild of bartender Giuseppe Gonzales at Brooklyn’s Clover Club, and it’s a brilliant way to appreciate the incredible complexity of flavors in Angostura bitters, or another bitters brand with a similar cinnamon-spice-cherry-wood formula.

Make no mistake – this drink is intense, and has a tendency to provoke strong reactions in new drinkers. For every person who can’t get enough of its explosive flavors and velvety-smooth texture, there’s inevitably someone else, like one of our own testers here at the Cocktail Party Laboratory, who thinks it tastes like “the melted wax of a Christmas candle.”

Not sure which one you are? There’s only one way to find out – you’ll just have to make this perverse potion and see for yourself!

Ingredients

Instructions

Shake all ingredients with ice and strain into a small chilled cocktail or coupe glass.

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