Back in 2009, one of the strangest cocktails to ever cross the bar rail made bartenders and cocktail nerd alike raise their eyebrows when a cocktail made primarily from Angostura Bitters hit the cocktail competition circuit. Normally cocktails use just a dash or two worth of bitters, but the Trinidad Sour uses 1 and a half ounces of Angostura Bitters, an almost unheard amount of the venerable spicy mixture. The Trinidad Sour is one of those cocktails that will dominate your evening as its intense flavors of spice and herbs will stick with you and keep coming back to assault your senses even after having other cocktails! While dedicated cocktail folks will be intrigued by this experience, some might desire an experience that is a bit more balanced.
Last year the makers of Angostura Bitters of Trinidad and Tobago came out with an amaro, Amaro di Angostura, which is a liqueur made with rum infused with the same spices and herbs used to flavor their famous bitters. Amaros are traditionally considered a desert digestif (a liqueur used after a meal to aid in digestion) and can often be a delicious combination of bitter and sweet. Amaro di Angostura fits right in with those traditional liqueurs, its combination of bitter spices and warm sweetness and a hint of heat providing an intriguing balance of sweet and spice that is delightful to sip on after a great meal. We received a bottle of Amaro di Angostura as a gift at Christmas, and while we have been enjoying it by itself, we haven’t really used it in a cocktail. When we ran across the recipe for the Trinidad Sour, we thought using Amaro di Angostura in a cocktail that would pay homage to the Trinidad Sour while being less assertive.
We started out by going back to the classic whiskey sour recipe and using that recipe as our foundation for the T&T Sour. Calling for a good whiskey as its base spirit, we decided to go with a nice high proof bourbon and use equal parts bourbon and Amaro di Angostura as the spirits in our cocktail. Any sour needs something to make it live up to its namesake, so we added in some fresh squeezed lemon and orange juice to give the drink a sour bite. While lemon juice could suffice, we liked the addition of orange juice as it brought a brighter citrus flavor to the drink that picked up some of the warming spices of the Amaro. A splash of dark maple syrup added a rich sweetness that balances out the sour and helped bring out the sweetness of the rum and the vanilla notes of the bourbon. The egg white gives the drink a beautiful foam and silky texture and brings a lightness to the drink that not only looks beautiful but makes the drink feel luxurious! The T&T Sour is balanced, refreshingly sour yet complexly spicy and slightly bitter and herbal and very drinkable! Cheers!
- 1 oz Bourbon
- 1 oz Amaro di Angostura
- .75 oz lemon juice
- .5 oz orange juice
- .5 oz maple syrup
- 2 dashes Angostura Bitters
- 1 egg white
- Add all ingredients into a shaker.
- Dry shake (shake with out ice) to emulsify the egg white.
- Add ice to the shaker and shake vigorously to create foam.
- Strain into a cocktail couple.