Trinidad Sour
A full ounce of Angostura as the base. Not a dash, an ounce. Everyone doubts it right up until they taste it.
Orgeat does the heavy lifting, rounding all that bitterness into something almond-sweet and spiced. Make this for anyone who still thinks bitters are just seasoning.
Trinidad Sour
Coupe · None
Ingredients
- 1 ozAngostura Bitters
- 1 ozOrgeat
- ½ ozRye Whiskey
- ¾ ozFresh lemon juice
Method
- 1Combine Angostura Bitters, orgeat, rye, and fresh lemon juice in a shaker.
- 2Add ice and shake hard for 12 seconds.
- 3Double-strain into a chilled coupe.
History
Created by Giuseppe González at Clover Club in Brooklyn in 2009, the Trinidad Sour became immediately famous for using a full ounce of Angostura Bitters as the primary ingredient — a volume that no bartender before González had considered using in a featured role. As *Punch Drink* documented, it sparked a wave of bitters-forward drinks and fundamentally changed how the industry thought about the ingredient's versatility.
Yes, a full ounce of Angostura — this is not a misprint. The orgeat's almond sweetness is calibrated specifically to balance that volume of bitters; reducing either one without adjusting the other will unbalance the drink. This drink will legitimately convert people who claim to dislike bitters.
