I’ve once again stumbled into The Baader-Meinhof Phenomenon, in which I come to notice that topics of interest pop up all around me. I’m often taken aback to find that something I was just talking about over dinner last night is same subject covered by a popular publication a few days later. It seems like someone has spelled it out for me though… I tend to notice things more acutely when they align with my interests. The Washington Post and one of my favorite rum aficionados, who goes by the name Cocktail Wonk, both recently posted about cocktails that contain 1 oz. of Angostura bitters.
I’m always chasing something new when it comes to my knowledge and experience of drinks. This is most easily found in tasting new cocktails. There seems to be an infinite number of combinations—and what excites me the most are those that I can’t fully fathom, even after I’ve experienced them. One of the most memorable drinks that continues to blow my mind is the Trinidad Sour.
I don’t recall where it took place, but a fantastic bartender introduced me to this cocktail after I explained that I’d recently gotten into more bitter drinks. My jaw dropped as I watched them pour in a full OUNCE of Angostura bitters. That’s CRAZY! But, combined with the orgeat and lemon juice, the drink develops a beautiful froth and rust color.
Glass
Recipe
1 oz Angostura bitters*
.5 oz rye whiskey (Rittenhouse 100 Rye is recommended)
.75 oz lemon juice
.5 oz orgeat (Small Hand Foods is recommended)
Add all ingredients into a cocktail shaker. Fill the shaker with ice and shake until chilled (frost will develop on the tin of the shaker when it’s ready). Pour into the glass and serve.
*If you have access to it, use Angostura Amaro in place of bitters. It’s easier to extract from the bottle and a bit cheaper per ounce. If you make this swap, shake 3 dashes of Angostura bitters on top of the drink to add some additional bitterness and scent.
Photography and styling by Hannah Levy.
