just like food, drinks too can have the power to transport and inspire. a staple in many societies all the way back to jesus’ last supper, alcohol has a fascinating, complex history, telling stories of war, love, and foreign worlds. ahead of our expedition to trinidad, we’ve been making trinidadian sours, a seldom heard of drink that captures the soul of the afro-carribean nation.

the brainchild of las vegas bartender guiseppe gonzalez, the trinidad sour is a rich, spiced cocktail made from a blend of angostura bitters, rye whiskey, and orgeat, a sweet almond syrup. so why is it called a trinidadian sour? it's name pays homage to the origin of angostura bitters, the drink’s main ingredient that gives it its intense, botanical base. rich and comforting, the finished drink carries a deep, cherry-red hue that makes it an impressive choice for dinner parties. in practice, it’s easier than it looks to concoct. below, a recipe for the delicious trinidad sour.

make it yourself

1 oz. Angostura bitters
1 oz. orgeat
3/4 oz. lemon juice
1/2 oz. rye whiskey (100 proof preferred)

Combine all your ingredients into a shaker. Fill with ice and shake until well-chilled. Strain into a coupe or cocktail glass and garnish with a lemon twist.