Trinidad Sour – New York – Angostura Bitters, Orgeat
Craft the bold Trinidad Sour with Angostura bitters and orgeat, a New York gem that hints at hidden flavors waiting to surprise.
I’ve always loved the Trinidad Sour, a 2009 New York gem from Giuseppe Gonzalez that draws from Trinidad’s heritage. It’s built on Angostura bitters and orgeat, creating a bold mix of bitter depth and nutty sweetness, with Pimm’s as the base. Shake it over ice, strain, and add a lemon twist for flair. Tweak ratios for your twist, and you’ll uncover more details just around the corner.
History
The Trinidad Sour cocktail originated in 2009, created by bartender Giuseppe Gonzalez in New York, drawing inspiration from Trinidad and Tobago’s rich cultural heritage, particularly the prominent use of Angostura bitters produced there, blending Caribbean flavors with modern mixology.
Regional variations often adapt the recipe by incorporating local rums or citrus, such as using Venezuelan rum in Latin American interpretations, signifying a fusion of global influences and emphasizing the drink’s versatility in showcasing regional spirits.
Traditionally, it’s served in upscale bars or at cocktail events as a sophisticated digestif, appealing to enthusiasts during social gatherings or tasting sessions where its bold, bitter profile adds a unique twist to celebratory occasions.
Ingredients
– Pimm’s No. 1, oh what a gem – 2 ounces (that’s about 60 ml for those of us who like to measure twice and pour once), poured right over those ice cubes to lay down the base like it’s the star of the show.
This gin-based layer adds that smooth, fruity kick that whispers sophistication, don’t you think, turning a simple mix into something with a bit of that British flair that always makes me chuckle at how fancy we can get with just a splash?
Preparation
Finally, give it a good stir or a quick shake in a cocktail shaker if you’re feeling extra, then strain it into a fresh glass for that polished look, maybe topping it off with a lemon twist for garnish.
I often wonder, does adding these layers make me feel like a mixologist or just someone playing pretend in the kitchen?
Either way, it’s all about that perfect harmony of sweet, sour, and herbal notes coming together in a glass that’s equal parts invigorating and fun.
Tips and Variations
When it comes to tweaking a Simplified Trinidad Sour, you might start by playing with the bitters ratio—maybe bump up that Angostura just a touch, say from the usual half-ounce to three-quarters, to amp up those spicy, aromatic notes without overwhelming the lemon and orgeat harmony.
Or, for a fun twist, swap in amaretto for the orgeat if you’re in the mood for a nuttier sweetness that dances on your tongue, though I’ve to admit, it could leave you wondering if you’re straying too far from tradition and ending up with something that’s more experiment than classic.
And hey, don’t forget about garnishes; a simple lemon peel might do the trick, but adding a fresh cherry could turn this into a visually playful sip, making you feel like you’re hosting your own mini cocktail party, even if your mixing skills are more hopeful than polished.
Hi There! I'm Stephanie Miller: Elementary teacher from Columbus, OH sharing grandma's treasured American recipes! 50 years young, yoga enthusiast & kitchen storyteller. Welcome to my food family! 🍰❤️
