Today, a small digression, while I talk about a cocktail that needs discussion. Fair game, I drank it outside while I was cooking something. Trust me.
I have a thing for bitters. Mostly, I like them in my drinks. They balance out the Manhattan. They give an edge to a gin and tonic. For years, when you talked about bitters, you meant Angostura bitters or maybe Peychaud’s bitters (if you were from New Orleans). Currently there is an explosion of craft bitters. From something as simple as orange bitters to something as unusual as rhubarb or celery bitters. I am looking to try chocolate chipotle bitters (but I am not sure what I would put them in yet).
But today I am talking about Angostura bitters. My grandfather, who had taught me how to make a Perfect Manhattan, had given me a bar sized bottle of Angostura. It was a huge bottle, that unfortunately outlived him. I meted it out in dribs and drabs. Too much could turn a drink. But it couldn’t be a Manhattan without the bitters. A sad day when it was finally used up, although the empty bottle is still sitting on the shelf.
Imagine my surprise when I was offered a cocktail that boasted 1.5 ounces of Angostura! I was at Bourbon & Branch, a real life speakeasy in San Francisco’s Tenderloin District. Don’t expect a sign, and you better know the password (hint: check their website at www.bourbonandbranch.com). They make some outstanding potent potables. I had tried a couple of their craft Manhattans, and was talking to the bartender about what she liked. She told me that amongst her coworkers, the Trinidad Sour was currently the rage. She told me up front about the 1.5 oz of bitters, but that it really didn’t overpower the drink. Who am I to question the experts. I tried. It was pretty incredible. A deeply garnet drink, which smells of cherries but tasted like a liquid holiday celebration. If you don’t like cloves, you may not like this drink. Trust me on this.
Bourbon & Branch in the Tenderloin, SF. Don't even look for a sign. The closest you will get is the "Anti-Saloon League".
The recipe for the Trinidad Sour is the creation of Giuseppe Gonzalez, a Brooklyn bartender. It is totally not what you would expect when putting together a cocktail. The bitters (which are also 40% alcohol) are one of the two main ingredients. The “booze” in this drink, rye or bourbon is relegated way down the list. The version I had at Bourbon & Branch also had an egg white (to give the drink some body). I did not find it in Giuseppe’s recipe, and didn’t miss it when I left it out (yes, I tried it both ways). Besides, some people have a thing about raw eggs. SF bartenders just love to live dangerously. The Orgeat syrup is used as a sweetener. It has an almond flavor that lends some holiday vibe as well.
So here is my version of this unusual drink.
Trinidad Sour Ingredients:
- 1 1/2 oz Angostura bitters
- 1 1/2 oz Orgeat syrup
- 1/2 oz rye whiskey (I like something overproof , like Rittenhouse 100)
- 1/2 oz fresh lemon juice (although Giuseppe states he uses lime juice, which also makes sense)
Load up your cocktail shaker with ice. Add all ingredients, and shake it like you mean it. Strain into a cocktail glass. Festivities will commence.
My backyard version of the Trinidad Sour
There is some controversy as to whether you should shake or stir a spirit based cocktail. This drink, when shaken well, creates a nice foam, which I think lends to the holiday whimsy. I hope you will try this drink and tell me what you think. Perhaps not to everyone’s taste, but then what is?
Until next time, drink it like you mean it! Cheers my friends! Jerry