Trinidad Sour
The Trinidad Sour shakes Angostura bitters, orgeat, lemon juice and rye into a deep red cocktail with almond sweetness and intense spice.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and measure the bitters directly into a shaker.
Add the orgeat, fresh lemon juice and rye.
Fill with ice and shake until the tin feels thoroughly cold.
Strain into the coupe and serve without a garnish.
A thoughtful finish
- Measure the bitters as a liquid pour rather than counting dashes.
- Stir or shake the orgeat bottle if its contents have separated.
- Taste your lemon juice first; stale juice can flatten an otherwise aromatic drink.
Common mistakes
- Reducing the bitters to a few dashes removes the base of this recipe.
- Replacing orgeat with simple syrup loses its nut flavor and texture.
- Using orange bitters instead of aromatic Angostura changes the drink substantially.
A few good questions.
Does a Trinidad Sour really use that much bitters?
Yes. The IBA version uses 45 ml of Angostura as its main alcoholic ingredient.
Is a Trinidad Sour alcohol-free?
No. Both aromatic bitters and rye contain alcohol.
What does orgeat do here?
It supplies sweetness, nut flavor and body to balance the lemon and bitters.
Why do recipes show different amounts?
Published versions differ. This record uses the IBA formula; the InsideHook interview prints a different build.
Variations
- InsideHook published build — The 2020 interview prints 1 oz each Angostura, orgeat and rye, plus ¾ oz lemon; this differs from the IBA main recipe.
- Smaller serving — serving adaptation — Scale every main ingredient by the same factor and use a smaller chilled glass.
Where it comes from
2008–2009 · Brooklyn, New York, USA · Giuseppe Gonzalez · Clover Club
Contested. More than one origin is claimed for this drink. We show the competing accounts rather than pick one.
The Trinidad Sour is attributed to Giuseppe Gonzalez at Clover Club in Brooklyn. InsideHook’s 2020 interview with Gonzalez dates the creation to 2009; The Washington Post instead reports 2008. The date is therefore recorded as a range rather than a settled year. Gonzalez told InsideHook that Valentino Bolognese’s Trinidad Especial inspired his approach, with rye and lemon replacing that drink’s pisco and lime. John Gertsen helped introduce the result to guests at Drink in Boston. Its original menu appearance is also disputed: Clover Club owner Julie Reiner said it was absent from the early menus, while Gonzalez remembered otherwise. These claims should remain distinguishable. The main recipe here follows the International Bartenders Association’s published formula, not the different proportions printed beneath the InsideHook interview. Sources: Tyler Zielinski, InsideHook (2020); The Washington Post, Trinidad Sour (2015); IBA, Trinidad Sour (undated).
Sources
- International Bartenders Association — Trinidad Sour (reference) link
- Tyler Zielinski — How an Unorthodox Cocktail Like the Trinidad Sour Becomes Popular, 2020 (periodical) link
- The Washington Post — Trinidad Sour, 2015 (periodical) link
Strength. About 1.5 US standard drinks at an estimated 18.9% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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