Trinidad Sour

The Trinidad Sour flips the usual script by putting bitters front and center. With a full pour of Angostura, it sounds intense but the orgeat syrup and lemon juice balance it out surprisingly well. Rye whiskey adds depth, but takes a back seat to the bitters’ spice and herbal notes. It’s bold, smooth, and a great way to try something off the beaten path without making it overly complicated.

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Tasting Notes

The Trinidad Sour is bold, rich, and surprisingly smooth. With Angostura bitters as the base, it brings deep spice, clove, and herbal notes right up front. Orgeat syrup softens the sharp edges with a nutty sweetness, while lemon juice keeps it fresh and slightly tart. A splash of rye whiskey adds warmth and complexity without overpowering the mix. It’s balanced, intense, and completely different from most sours. The color is deep reddish-brown, and the flavor hits big but finishes clean, thanks to the citrus. This one’s a conversation starter, perfect for when you want something out of the ordinary.

Equipment and Glassware

All you need is a cocktail shaker, jigger, citrus press, and strainer. A fine mesh strainer helps if your lemon juice has pulp or your orgeat is thick. Shake this one hard it’s got syrup and bitters that need full mixing. A coupe or Nick & Nora glass is best for serving it shows off the color and keeps the drink tight and chilled. Chill your glass ahead of time to help keep the pour cold and smooth. No garnish is required, but a lemon twist works if you want to add a touch of aroma.

Ingredients

• 1.5 oz Angostura bitters
• 1 oz orgeat syrup
• 0.75 oz lemon juice
• 0.5 oz rye whiskey

Instructions

1. Add Angostura bitters, orgeat syrup, lemon juice, and rye whiskey to a shaker filled with ice.
2. Shake well for about 15 seconds.
3. Strain into a coupe glass, either neat or over a large cube.

Pro Tips

• Use a quality orgeat syrup cheap ones can be overly sweet.
• Shake hard to blend the thick syrup and dense bitters.
• Use fresh lemon juice for a clean, bright flavor.
• Rye adds backbone choose one with a little spice.
• Chill your glass for a smoother presentation.
• No garnish is needed, but a lemon twist adds a nice touch.
• Let it rest a few seconds before sipping the flavors open up quickly.

When to Serve

This Trinidad Sour is a great choice for cocktail hours, slow sippers, or when you want something totally different. It’s rich enough for fall and winter but still fresh enough to serve year-round. It works well as a first drink of the night or as a closer after dinner. Serve it at home tastings, whiskey-forward nights, or any time you want to shake up your usual cocktail menu. It’s not for beginners but it’s a favorite for folks who like drinks with real depth and complexity.

Which Liquor Brands to Choose

• Bitters: Angostura Aromatic Bitters (non-negotiable)
• Orgeat Syrup: Small Hand Foods, Liber & Co., or Giffard Orgeat
• Rye Whiskey: Rittenhouse Rye, Old Overholt, or Wild Turkey 101 Rye
• Lemon Juice: Always fresh-squeezed—avoid bottled
• Glassware: Coupe or Nick & Nora, chilled

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