Forget a dash or two, the Trinidad Sour calls for bitters to be your base, with a delicious and robust flavor all its own.
When mixing or prepping any cocktail, or even just reading about them, chances are you’ll see the instructions “add a dash or two of bitters” fairly frequently. So many recipes call for the spicy and full-bodied flavoring that you’d be hard-pressed to find drinks that don’t. And no doubt you’ll be aware, it’s always used in small proportions.
When I first came across the Trinidad Sour, I thought I had read the recipe wrong. Bitters as the base spirit? I’d never heard of that. And honestly, I was a bit leery. A little goes a long way when it comes to using this ingredient and I somehow imagined that this mixture wouldn’t be palatable; that after one or two sips, I’d be exclaiming “ewwwwwww,” and insulting my host.
Luckily for me, my first Trinidad Sour was a delicious surprise. There is a prominent spiciness from the bitters, but it’s fairly evened out by the whiskey, lemon juice, and orgeat syrup. Somewhat fruity up front with the first few sips, then gifting your taste buds hints of nuttiness from the syrup, the Trinidad is naturally complex, with a tart and citrusy finish. I found myself having a few, as the flavors I experienced came together in such an interesting and unforgettable way.
Created by Clover Club’s Giuseppe Gonzalez in Brooklyn, New York, the Trinidad Sour started to make waves when it first appeared in 2009. Pretty soon, Gonzalez’s inventive beverage was being served the world over, from Las Vegas to London, and became a fast favorite for cocktail enthusiasts with an adventurous side, seeking something a little off the beaten path.
What is the best whiskey to use in a Trinidad Sour?
I used a not-too-pricey small-batch rye when I made my Trinidad Sour at home, after having fallen in love with it out in the wild. Using a good whiskey will complement your cocktail well, without overpowering the drink or disappearing underneath the strong and robust bitters.
Ingredients
- 1 1/2 ounces Angostura bitters
- 1/2 ounce rye whiskey
- 3/4 ounce lemon juice freshly squeezed
- 1 ounce orgeat syrup
- Lemon twist to garnish
Instructions
- Combine the Angostura bitters, rye whiskey, freshly squeezed lemon juice, and orgeat syrup in a shaker filled with ice.
- Shake vigorously until the shaker feels cold to the touch.
- Double strain the cocktail into a chilled Nick & Nora or coupe glass to ensure a smooth texture without any ice shards or pulp.
- Express a lemon twist over the drink to release its oils, then drop it into the glass as a garnish.
Nutrition
What glassware and garnish are used?
A sleek and stylish Nick and Nora glass is the ideal vessel for your Trinidad Sour. Chill for about 15 minutes in the freezer and garnish with a thin slice of lemon peel. If you don’t have a Nick and Nora handy, a coupe or martini glass will do just fine.
Why is it called a Trinidad Sour?
Bartender Giuseppe Gonzalez named his invention the Trinidad Sour as a nod to where Angostura bitters hail from, which is Trinidad and Tobago.
Similar cocktails to the Trinidad Sour
If the flavors you experienced with this drink piqued your interest in other complex and robust beverages, Twist & Toast has several recipes for you to try out this evening. Or if you’re curious about other sour variations, we’ve got you covered there, too.
- Vermouth Cocktail – Here’s a cocktail that changes things up a little, featuring sweet vermouth front and center.
- Martinez – One of the original cocktails, the Martinez is often considered a bridge between the Martini and the Manhattan.
- Rum Sour – Grab your tiki gear and a Rum Sour before you hit the beaches this summer.
- Paloma Sour – This grapefruit- and tequila-infused tipple is one of the most satisfying and refreshing cocktails you’ll ever have.
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