Trinidad Sour

Trinidad Sour


  • 30ml Angostura bitters
  • 15ml overproof rye whiskey
  • 30ml orgeat
  • 22.5ml lemon juice
No. of Servings:


Three mint leaves


  1. Pour all ingredients into a cocktail shaker with ice.

  2. Shake until chilled.

  3. Strain into a coupe.

  4. Garnish with three mint leaves.


  1. Immediately you’ll be asking yourself if the listed amount of Angostura bitters is a mistake on our part - it is not! We don’t know if there’s anyone who isn’t intrigued the first time they see this recipe. 

  2. Remove the top of the Angostura bitters carefully, and you’ll easily be able to put it back in.

  3. You can, optionally, add an egg white. This will push the velvet texture of the drink, and will reign back the bold flavors slightly. 

  4. While not always called for, mint garnish really helps contrast the deep, spicy flavors that are otherwise present in this cocktail. Plus, green is red’s complementary color!

  5. Don’t be afraid to switch to bourbon if you can’t find or don’t have rye whiskey. If you do, you might want to re-balance the amount of sweetness you add to the recipe.

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  1. Giuseppe González created this cocktail in 2009 while he was working at the Clover Club in New York, it was inspired by the Trinidad Especial (listed in Related Cocktails), which won a competition the year before. The Trinidad Especial was created by Italian bartender Valentino Bolognese.