Whiskey · Modern · IBA official recipe
Trinidad Sour
A bitters-forward sour with almond and rye.
- Glass
- Cocktail glass
- Technique
- Shaken
- Strength
- 18.6% ABV (estimated)
- Difficulty
- Easy
- Time
- 5 min
This cocktail leans heavily on the aromatic depth of Angostura bitters, balanced by the sweet, nutty profile of orgeat syrup. A splash of fresh citrus juice cuts through the richness, while a small measure of rye whiskey provides a dry, spicy backbone. The result is a complex, aromatic drink that feels more like a digestif than a traditional sour. It is best enjoyed slowly in a chilled glass, allowing the layers of flavour to unfold on the palate without any garnish to distract from the balance.
Ingredients
Method
Add the Angostura bitters, orgeat syrup, lemon juice, and rye whiskey into a cocktail shaker.
Angostura Bitters 45 ml1½ oz4.5 cl Orgeat syrup 30 ml1 oz3 cl Lemon Juice 22.5 ml¾ oz2.25 cl Rye Whiskey 15 ml½ oz1.5 clFill the shaker with ice and shake vigorously until well-chilled.
Double strain the mixture into a chilled martini or cocktail glass.
Serve immediately without garnish.
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