Seagrass Trinidad Sour
Think Angostura bitters are nothing but a garnish? Think again. The Trinidad Sour, a modern classic attributed to bartender Giuseppe Gonzalez, flips the script on Angostura, featuring the bitters as a main ingredient. The classic recipe calls for a whopping 1.5 ounces of Angostura and just half an ounce of rye whiskey, along with orgeat and fresh lemon juice. Sounds weird, but it’s delicious.
Mixologist and Barrell Craft Spirits Single Barrel Program Manager and Assistant Blender Nic Christiansen tinkered with the original proportions to highlight the grassy, maritime notes of Barrell Seagrass, which features rye whiskey finished in rum, madeira, and apricot brandy barrels. But Angostura still shares center stage, layering in that unmistakably warming, spicy, herbal bitterness as a perfect counterpoint to Seagrass’ tropical verve.
Seagrass Trinidad Sour
● 1 oz Barrell Seagrass
● 1 oz Angostura bitters
● 1 oz orgeat
● ¾ oz fresh lemon juice
Add all ingredients to a cocktail tin. Add ice, and shake vigorously for about 10 seconds.
Strain into a chilled cocktail glass.