The Trinidad Sour recipe
according to the IBA specification
Place a coupe in the freezer for ten minutes.
Measure the Angostura bitters, orgeat, lemon juice and rye whiskey with a jigger and pour them into a shaker.
Fill the shaker with ice and shake vigorously for 12 seconds, so the orgeat forms a layer of foam.
Double strain into the chilled coupe and serve without garnish.
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The story
The Trinidad Sour was created in 2009 by Giuseppe González, then a bartender at Clover Club in Brooklyn, New York. He was inspired by the Trinidad Especial created by Italian bartender Valentino Bolognese, who was already using Angostura as the base, along with pisco and lime. González replaced these with rye and lemon. According to the story, the drink performed poorly in a cocktail competition, but colleagues picked it up. John Gertsen of bar Drink in Boston served it frequently in particular, and it grew into a modern classic. The name refers to Trinidad, where Angostura has been made since the nineteenth century. It now appears on the IBA list under New Era Drinks.
The right glass
The IBA specifies a chilled cocktail glass, and a coupe holding 18 to 24 cl is the usual choice. The drink contains approximately 14 cl, including meltwater, so a compact coupe leaves room for the foam layer without looking half empty. The stem keeps your hand away from the drink, which is served without ice. The wide bowl allows the spicy aroma of the bitters to come through. View our coupes.
RCR Opera Champagne Glass / Coupe 24 cl (6 pieces)
Bormioli Rocco America'20S Champagne Glass / Coupe 22 cl (6 pieces)
Both sets together € 79,90.
The right tools
For a Trinidad Sour, besides the glass, you’ll need a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining, and a bitters bottle. These are the bar tools we use ourselves; you’ll find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 5 bar tools together € 146,70.
Variations & twists
There is also a milder version with 3 cl Angostura instead of 4.5 cl; it is less intense and a good introduction. Using bourbon instead of rye makes it sweeter and rounder. If you like almond and lemon, try the Amaretto Sour. If you are looking for a sour with a dark layer, make the New York Sour with red wine, and orgeat is also the key to the Mai Tai.
Serving tip
Use an orgeat made with real almonds and a hint of orange blossom water; syrup based on flavoring tastes flat. Serve it as an after-dinner drink, because the spicy bitters work as a digestif. One glass is enough: it contains about as much alcohol as two glasses of wine.
Good to know
Trinidad Sour recipe: the ingredients at a glance
The IBA specification is 4.5 cl Angostura bitters, 3 cl orgeat, 2.25 cl fresh lemon juice, and 1.5 cl rye whiskey. Angostura is the foundation: spicy, bitter, and with notes of clove, cinnamon, and dried orange peel. Orgeat, a syrup made from almonds, softens the bitterness and adds body. The lemon juice brings acidity and keeps the drink lively. The small amount of rye adds a dry, peppery backbone. There is no garnish: the drink is dark red with a pink foam layer and needs nothing else.
Can you drink that much Angostura
Yes. Angostura aromatic bitters is a spirit with an ABV of 44.7 percent, made from alcohol infused with herbs and spices. In the United States, it is legally classified as a flavoring rather than a beverage, which is why it is simply sold in supermarkets there. That says something about its intense flavor, not its safety. In a Trinidad Sour, the bitterness is balanced by orgeat and lemon, giving the drink a spicy flavor rather than a medicinal one. Do expect to use quite a lot: a 20 cl bottle is enough for four glasses.
What is orgeat and how do you make it
Orgeat is a syrup made from almonds, sugar and often a little orange blossom water. The name comes from the French orge, barley, which was originally used to make the syrup. It can be made at home quite easily. Finely blend 200 grams of blanched almonds with 30 cl of water, let it stand for an hour, and strain through a cloth. Dissolve an equal weight of sugar in the almond water and add a teaspoon of orange blossom water. It keeps for about two weeks in the refrigerator. Orgeat is also the key ingredient in the Mai Tai.
Rye or bourbon in a Trinidad Sour
The IBA recipe calls for rye whiskey, and that is no coincidence. Rye is distilled from a grain mixture containing a lot of rye and tastes drier and pepperier than bourbon, which is made mostly from corn and is sweeter. At just 1.5 cl, the whiskey has to hold its own against 4.5 cl bitters and 3 cl orgeat. A rye around 50 percent ABV does this best. Bourbon makes the drink rounder and sweeter, which some people prefer. A smooth Irish whiskey or a light blend disappears completely.
Measuring that much Angostura
The Angostura bottle has a pourer in the neck that only lets a few drops through with each pour. For 4.5 cl, you’ll be shaking for a long time. The plastic insert is only held in place by friction: carefully pry it loose with the tip of a corkscrew, pour quickly into a jigger, and press it back in afterward. Measure accurately, because half a centiliter too much bitters or too little orgeat is immediately noticeable. A jigger with measurement markings for 1.5 and 2.25 cl makes this recipe much easier; take a look at our jiggers.
Trinidad Sour alongside the Whiskey Sour
Both are sours with lemon and whiskey, but the roles are reversed. In a Whiskey Sour, whiskey is the base, while sugar syrup and lemon provide balance, with egg white optionally added for foam. In the Trinidad Sour, Angostura is the base and whiskey is a flavoring. Orgeat replaces the sugar syrup and provides both sweetness and foam, so egg white is not needed. The Trinidad Sour is spicier, darker and more complex. Those who enjoy the Amaretto Sour will recognize the nuttiness of orgeat.
Frequently asked questions
What is a Trinidad Sour?
A Trinidad Sour is a modern sour with Angostura bitters as its base, supplemented with orgeat, fresh lemon juice and a little rye whiskey. It was created in 2009 at the Clover Club in Brooklyn and is on the official IBA list. It tastes spicy, nutty and fresh, with a pink foam layer.
How much alcohol is in a Trinidad Sour?
Approximately 19 percent. The 4.5 cl of Angostura at 44.7 percent and the 1.5 cl of rye together provide about 2.7 cl of pure alcohol, divided over approximately 14 cl of drink including meltwater. That is about two standard drinks, comparable to a Whiskey Sour with 6 cl of whiskey.
Isn't a Trinidad Sour too bitter?
No, surprisingly enough. The 3 cl of orgeat and 2.25 cl of lemon juice balance the bitterness, so the drink tastes mainly spicy and nutty, a little like Christmas spices with almond. If you are unsure, start with a milder version using 3 cl of Angostura and keep the rest the same.
Which glass do you serve a Trinidad Sour in?
In a chilled coupe of 18 to 24 cl, without ice. The IBA specifies a chilled cocktail glass. The coupe provides room for the foam layer, and the stem keeps your hand away from the drink so it stays cold. Place the glass in the freezer for ten minutes before pouring.
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