Modern ClassicsSpring

Trinidad Sour

Giuseppe González, Clover Club, Brooklyn

The Trinidad Sour is a full ounce and a half of Angostura bitters with orgeat, lemon and a little rye, shaken and served up. It sounds impossible but drinks like a spiced, nutty, cherry-cola sour. A bold choice for cool spring evenings.

  • GlassCoupe
  • MethodShaken
  • Ingredients4
Trinidad Sour

Ingredients

Making a batch?
Servings
No garnishGarnish
Total volume—

Directions

  1. Shake all ingredients hard with ice.
  2. Double strain into a chilled coupe.

ToolsJiggerShakerHawthorne strainerFine strainerCoupe glass

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History

Giuseppe González created the Trinidad Sour in the early days of the Clover Club in Brooklyn, which opened in 2008. Using bitters as the base instead of a seasoning was a radical move, and it remains the best-known drink built that way.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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