Trinidad Sour（トリニダード・サワー）
Angostura bitters as the BASE — the most radical sour on the canon.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Angostura Bitters | 45 ml |
| Orgeat | 30 ml |
| Lemon Juice | 22.5 ml |
| Rye Whiskey | 15 ml |
Total volume (pre-dilution)
3 : 2 : 1.5 : 1
- 01
Pour all ingredients into a cocktail shaker, shake well with ice.
- 02
Strain into chilled cocktail glass.
Garnish — N/A
02Taste profile
- Sweetness
- 55Moderate
- Sourness*
- 90Intense
- Bitterness
- 95Intense
- Fruitiness
- 45Moderate
- Herbal*
- 10Faint
- Alcohol
- 65Strong
- Crisp
- 50Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Gonzalez built it in Brooklyn in 2009; nobody believed the spec. Angostura's spice-and-herb density carries the whole drink — the orgeat binds it like a tiki.
Proof that 'base' is a decision, not a law.
Sources — IBA Official Cocktails · Angostura — Trinidad
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- IBA Official Cocktails
International Bartenders Association · iba-web-current · Official
- Angostura Bitters45 ml
- Orgeat syrup30 ml
- Lemon Juice22.5 ml
- Rye Whiskey15 ml
Pour all ingredients into a cocktail shaker, shake well with ice. Strain into chilled cocktail glass.
- Brooklyn spec
Giuseppe Gonzalez · 2009 · Reference · unverified
- Angostura Bitters45 ml
- Rye Whiskey30 ml
- orgeat22.5 ml
- Lemon Juice22.5 ml
Shake, strain.
Bitters as the base spirit — the spec is the punchline.
Pick 2 versions to compare — up to 3 on a wider screen
