Trinidad SourCocktail recipe
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The Trinidad Sour is a distinctive cocktail that flips the script on traditional sour recipes by using a generous amount of Angostura bitters as a primary ingredient rather than a mere accent. This unique drink combines the zest of lemon juice with the richness of orgeat syrup—a sweet almond-flavored mixer—and the complexity of rye whiskey to create an intriguingly spiced and slightly nutty cocktail.
The intense flavors of the Angostura bitters—herbal and slightly bitter—lead the charge, making the Trinidad Sour a bold choice for adventurous palates. Typically served in a cocktail glass, this drink stands out for its deep red hue and is often garnished with a cherry and a lemon wedge to complement its vibrant taste profile.
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Ingredients
Cocktail Colin says:
The Trinidad Sour is a vibrant dance of unconventional flavor; it boldly showcases Angostura bitters not just as an accent but as the star, enveloped by the sweet, nutty whispers of orgeat and the spicy tickle of rye. This concoction is a riveting twist on the classic sour, inviting the daring drinker to an audacious, layered experience that balances herbal bitterness with silky sweetness, accentuated with a zip of lemon.
Method
How to make a Trinidad Sour
- Rye Whiskey 15ml, Lemon Juice 20ml, Angostura Bitters 30ml, Orgeat Syrup 30ml
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- Pour all ingredients into a shaker with ice
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- Shake well then strain into chilled cocktail glass
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- Garnish with a cherry and a wedge of lemon and serve
Power tips
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Find out more- Balance the strong bitter profile by using an orgeat syrup that contains a hint of rose or orange blossom water, which will add a delicate floral undertone.
- Garnish with a dehydrated lemon wheel instead of a regular wedge to add a concentrated citrus aroma without adding additional acidity to the cocktail.
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FAQ's
What is the origin of the Trinidad Sour?
The Trinidad Sour was invented by Giuseppe Gonzalez at the Clover Club in Brooklyn, New York, in the late 2000s. Its creation is a testament to the inventive modern bartending era, inspired by the challenge of using Angostura Bitters in a substantial amount rather than as a mere accent ingredient.
Why does the Trinidad Sour use such a high amount of Angostura Bitters?
The high amount of Angostura Bitters in the Trinidad Sour is unconventional as bitters are typically used in small quantities due to their potent flavor. However, in this cocktail, the bitters act as a primary ingredient, contributing a complex layer of flavors that balance with the sweetness of the orgeat syrup and the acidity of the lemon juice, creating a unique tasting experience.
Can I substitute Angostura Bitters with another type of bitters in the Trinidad Sour?
While Angostura Bitters are a key ingredient in the Trinidad Sour, offering a distinct flavor profile, you might experiment with other aromatic bitters if desired. However, this will significantly alter the taste of the cocktail, as different bitters have various herbs, spices, and flavorings that could clash or complement the other ingredients unpredictably.
Is there a non-alcoholic version of the Trinidad Sour?
To make a non-alcoholic version of the Trinidad Sour, you can substitute the rye whiskey with a non-alcoholic spirit or whiskey alternative. There are also non-alcoholic bitters available that can mimic the flavor profile of Angostura Bitters. However, the unique character of the cocktail might change, so adjustments to the proportions of the other ingredients could be necessary for balance.
How should I serve the Trinidad Sour?
The Trinidad Sour should be served cold in a cocktail glass. It is typically shaken with ice to chill it thoroughly and then strained into the glass to ensure a smooth, refreshing experience. Garnishing with a lemon twist or a cherry can add an extra visual appeal and a slight aromatic enhancement.
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