Once you get to a certain age (which will remain my secret), you’ve tried most spirits. I had a great relationship with gin and then we broke-up never really recovering. Rum was abusive from the start and tequila has totally been my late night booty call. After many failed drinking relationships, I finally succumbed to the fact that wine is my lifetime partner. Yet, that has not stopped me from regularly cheating with the most tantalizing mistress by the name of whiskey.
First up in this series is the Trinidad Sour created by Giuseppe Gonzales. Inspired by Valentino Bolognese’s competition-wining Trinidad Especial, this ruby-red colored cocktail packs an intense flavor combination that is rare to find. And for the inner alcoholic in you, don’t be fooled by the fact that there is more bitters then whiskey. The Trinidad Sour is the Holy Grail for anyone who loves whiskey and bitters heavy cocktails. The only downfall is finding bartenders who know of it or have orgeat, a required ingredient.
I have introduced the Trinidad Sour to many of my friends with the unanimous opinion of the cocktail. Whether you end up loving it or hating it, this is a drink you won’t forget.
Trinidad Sour Recipe:
§ 1 ounce Angostura bitters
§ 1/2 ounce Rye Whiskey (preferably Rittenhouse)
§ 1 ounce orgeat (almond syrup)
§ 3/4 ounce fresh lemon juice
§ egg whites (optional)
Add all items into a cocktail shaker with ice and shake well. Strain and serve in cocktail glass