Trinidad Sour – 1 OZ of Angostura Bitters!



TIME STAMPS 0:20 History 0:56 Bitters Explained 1:55 Let’s make it! 3:17 Taste
It’s time for one of those weird cocktails. The Trinidad Sour. I use 1 OZ of Angostura Bitters in this one, and that’s me scaling back on the recipe! This to me could’ve been called a Christmas Sour too…but I explain where the name comes from in the video. This is an oddball cocktail for sure, but a fun and tasty one! Let me now what you think!

Trinindad Sour

3/4 oz (22.5ml) Orgeat
3/4 oz (22.5ml) Lemon Juice
1 oz (30ml) Angostura Bitters
1 oz (30ml) Rye Whiskey

Shake this well (there are some INTENSE flavors in there…) and serve over ice or up, whatever your heart desires.

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Mixing glass:
Jigger:
Spoon:
Julep Strainer:
Coupes:

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Orgeat Syrup Recipe

1 cup white sugar

1 cup unsweetened Almond milk

A few drops (to taste) almond extract

A few drops (to taste) orange blossom water

Heat sugar and almond milk in a pot until fully dissolved (don’t boil it), let cool off and add almond extract and orange blossom water. Stir and store in refrigerator for up to 3 weeks. You can freeze it too.

The video with Guiseppe I mention:

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