For readers who want to shake this one up themselves, I've already done the homework: here's the full list of ingredients, bottle by bottle. Now, the story behind the glass.
The Trinidad Sour was created in 2009 by Giuseppe Gonzalez at the Clover Club in Brooklyn, and is one of the most extreme and courageous cocktails of the modern era. Its distinctive element is the use of Angostura Bitters not as a flavor accent (a dash or two), but as a base ingredient: 1 oz and a half of Angostura, a quantity that would normally make a cocktail undrinkable.
Gonzalez balanced the bitters overdose with orgeat (almond syrup), lemon juice and a small amount of rye whiskey. The result is a drink of surreal and extraordinarily complex flavor, with the typical red color of the Angostura and an unmistakable spicy-almond nose. The Trinidad Sour is the manifesto of the new millennium bartender: rules exist to be reinvented, if the courage yields a masterpiece.
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