New York, USA · 2009

Trinidad Sour

A wildly unusual sour that uses a massive pour of Angostura bitters as the base spirit, turning the usual cocktail ratios upside down.

bitteralmondspicyherbalangosturasourrichbaking-spice

ABV

Difficulty

Overview

What this drink is like

The first sip hits with a punch of baking spice and bitter herbs, but the orgeat and lime quickly sweep in to balance it out with thick almond sweetness and sharp citrus. The middle is rich and syrupy, while the finish lingers with the unmistakable dry, woody warmth of Angostura.

Who will like it

For people who like bitter, herbal drinks and aren't afraid of a cocktail that challenges the rules.

When to drink

Drink this as a bracing aperitif when you want something that wakes up your palate.

Ordering tip

Ask the bartender to shake it hard so the orgeat emulsifies properly; if they've never made it, tell them it's mostly Angostura.

Ice: NoneTemp: ColdCost: $4–$8Glass: Coupe

Flavor

Taste profile

This drink is a rollercoaster that starts with a massive hit of baking spice and bitter herbs before the almond and lime rush in to pull it back from the edge. It's thick and rich in the middle, coating your tongue with a syrupy texture, but the finish dries out with lingering Angostura warmth. It's a heavy, sipping cocktail that challenges what you think a sour should be.

Finish: The finish runs long and dry, with lingering cinnamon, clove, and bitter bark warming your throat.

Primary tastes

bittersweetherbal

Secondary

nuttysourspicy

Aroma

baking spiceclovealmondcinnamon

Bitternessvery bitter
The Angostura dominates the palate with intense, woody bitterness.
Sweetnessfairly sweet
A heavy dose of orgeat brings thick almond sweetness to counter the bitters.
Sournessmoderately sour
Fresh lime juice adds a sharp, bright acidity that cuts through the richness.
Strengthmoderate strength
Despite the low amount of rye, the sheer volume of bitters contributes noticeable alcohol.
Refreshingsomewhat heavy
The thick orgeat and heavy bitters make this a weighty, sipping drink rather than a thirst-quencher.
Creaminessmoderately creamy
Shaking the orgeat creates a thick, frothy texture with a soft mouthfeel.
Complexityhighly complex
The unusual ratio of bitters to spirit creates a constantly shifting flavor profile from spice to nut to citrus.

Recipe

Make it at home

Shaken · Coupe · equal parts on Rye Whiskey. Any decent rye works; it plays a supporting role here.

Before you start

Chill your coupe glass in the freezer for a few minutes. Make sure your lime juice is freshly squeezed.

Ingredients

Rye WhiskeyBase SpiritSupporting spirit22.5ml
Angostura BittersBittersThis acts as the base; you need a full bottle to make a few of these.45ml
OrgeatSyrupProvides almond sweetness and texture.30ml
Fresh Lime JuiceJuice30ml

Tools

Cocktail Shaker · Shaking
To shake and chill the drink while emulsifying the orgeat and lime.
At home: Mason jar with a tight lid
Jigger · Measuring
To measure the ingredients accurately.
At home: Measuring spoons or small measuring cup
Hawthorne Strainer · Straining
To strain the ice out of the shaker.
At home: Fine mesh sieve
Coupe Glass · Serving
To serve the drink.
At home: Any small stemmed glass

Steps

1
Pour 22.5ml of rye whiskey into your shaker. Add 45ml of Angostura bitters — yes, that's a lot, but it's the star of the drink.
!Using aromatic bitters sparingly like a dash; you need the full pour.
2
Add 30ml of orgeat and 30ml of fresh lime juice to the shaker. The orgeat will give the drink a rich, nutty body to stand up to the bitters.
!Using cheap, thin orgeat that won't emulsify properly.
3
Fill the shaker all the way to the top with ice, then seal it tight. Shake hard for about 12 seconds until the outside of the shaker feels freezing cold and frosty.
~12s
!Shaking too softly, which leaves the drink flat and separated instead of frothy.
4
Pop the shaker open and fit your Hawthorne strainer over the top. Pour the drink into your chilled coupe glass, straining out all the ice. The drink should have a deep reddish-brown color with a thick layer of foam on top.
!Letting ice chips slip into the glass, which waters down the rich texture.

Serve

Serve it right away while it's ice cold. No garnish is traditional, so just hand it over as is.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Orgeat

OrgeatAmaretto
Match
Common availability
Orgeat → Amaretto: Adds a sharper, more alcoholic almond flavor with less thick texture.
OrgeatFalernum
Match
Specialty availability
Orgeat → Falernum: Swaps almond for clove and lime spice, making the drink more Caribbean.

Swap options for Rye Whiskey

Rye WhiskeyBourbon Whiskey
Match
Common availability
Rye Whiskey → Bourbon Whiskey: Adds a slightly sweeter, corn-forward backbone instead of the spicy rye.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Cameron's Kick

Cameron's Kick uses equal parts Scotch and Irish whiskey as the base instead of Angostura bitters.

Match

Cameron's Kick drinks much lighter and maltier without the intense, bitter spice punch of the Trinidad Sour.

In common: Uses orgeat and lime in a shaken format, Nutty and sour profile

Ingredients

Both share

Orgeat, Fresh Lime Juice

Only in Trinidad Sour

Angostura Bitters, Rye Whiskey

Only in Cameron's Kick

Scotch Whisky, Irish Whiskey

Cameron's Kick swaps the bitter-heavy base for a blended whiskey backbone, keeping the almond-lime core.

Flavor

Shared flavors

Nutty almond sweetness, Sharp citrus tartness, Rich shaken texture

How Cameron's Kick differs

Less bitter, More malty, Lighter body

View recipe & details →

Similar cocktail

Bitter Giuseppe

Bitter Giuseppe uses sweet vermouth and lemon instead of orgeat and lime.

Match

Bitter Giuseppe leans into herbal vermouth notes instead of the thick, almond-rich texture of the Trinidad Sour.

In common: Uses Angostura bitters as a primary ingredient, Bitter and complex

Ingredients

Both share

Angostura Bitters

Only in Trinidad Sour

Rye Whiskey, Orgeat, Fresh Lime Juice

Only in Bitter Giuseppe

Sweet Vermouth, Lemon Juice

Bitter Giuseppe replaces the almond syrup and lime with sweet vermouth and lemon, shifting the weight from nutty to herbal.

Flavor

Shared flavors

Intense Angostura spice, Bitter-forward profile

How Bitter Giuseppe differs

More herbal, Less nutty, Lighter texture

View recipe & details →

History

Origin

Giuseppe Gonzalez created this drink at Clover Club in New York, flipping the traditional sour ratio on its head by using Angostura bitters as the base spirit. It quickly became a modern classic known for its bold, unconventional use of an ingredient normally used by the dash.

Creator: Giuseppe Gonzalez
Era: 2000s
Confidence

The recipe is widely agreed upon, but some variations adjust the orgeat or lime slightly to taste.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Shake hard to get a good foam from the orgeat.
Buy a large bottle of Angostura; you'll need it.
Use a decent rye, but don't overspend since it's barely there.

Avoid

Common mistakes

Using a cheap, watery orgeat.
Stirring instead of shaking.
Skimping on the bitters pour.