Trinidad Sour 2.000

Dixie D. Vereen for The Washington Post

Spirits Sep 27, 2015

This oddball cocktail, conceived by Giuseppe Gonzalez while he was at the celebrated Clover Club in Brooklyn, sounds a little frightening: that much Angostura bitters? But with the balance brought by the orgeat and lemon, it's delicious (though it might remind you of the medicinal origins of bitters).

If you wish to add a frothy, creamy note, include the egg white. If you are concerned about the risk of salmonella, use a pasteurized egg white.

Where to Buy: Orgeat is an almond-flavored syrup. You can make it yourself (see the related recipe); seek out a craft-made orgeat, such as the one made by and available via; or use one of the widely available brands, such as Fee Brothers or Torani.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • Ice
  • 3 ounces Angostura bitters
  • 2 ounces orgeat (see related recipe and headnote)
  • 1 1/2 ounces fresh lemon juice
  • 1 ounce rye whiskey
  • 1 large egg white (optional; see headnote)

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If you're not using an egg white: Fill a cocktail shaker with the ice, then add the bitters, orgeat, lemon juice and rye whiskey. Shake vigorously for 30 seconds, then divide evenly between two cocktail coupes.

If you're using an egg white, combine the bitters, orgeat, lemon juice, rye whiskey and egg in a cocktail shaker; seal and perform a vigorous “dry shake” for 30 seconds, then add the ice. Shake again for 30 seconds, then divide evenly between two cocktail coupes.

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Recipe Source

Adapted from Giuseppe Gonzalez, owner of the Suffolk Arms in New York.

Tested by M. Carrie Allan.

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