Trinidad Sour

I recently made some orgeat, and in researching drinks to use it in, I came across a number of intriguing options. One of the most intriguing was the Trinidad Sour. You rarely see drinks that require any more than a few dashes of non-potable bitters, let alone a full ounce. There's a reason they're called non-potable! But I figured I should give it a shot.

It turned out really well. The sweetness of the orgeat compensates for the bitterness of the bitters, and the sourness of the lemon juice makes quite a complex drink. It tastes very herbal, with a sour aftertaste (but in a fun way!) A very nice drink, and a good change from the ordinary. Recipe after the jump.



Trinidad Sour
1 oz Orgeat
1 oz Angostura bitters
1/2 oz Rye
3/4 oz lemon juice