About the Trinidad Sour cocktail

The Trinidad Sour is one of the most unusual cocktails to come out of the 21st-century craft movement.

Created by New York bartender Giuseppe González in the early 2000s, the drink shocked bartenders and drinkers alike by making Angostura bitters—normally just a dash or two—its base spirit.

Instead of overpowering the drink, the bitters’ herbal spice is softened by the sweetness of orgeat and brightened by citrus.

What could have been a novelty turned into a respected modern classic, now found on cocktail menus worldwide.

What Makes the Trinidad Sour Cocktail Special

The Trinidad Sour is special because it defies expectations.

Where most cocktails use bitters as seasoning, this drink puts them front and center, delivering a bold yet balanced experience.

Angostura bitters provide clove, cinnamon, and herbal spice; orgeat adds nutty sweetness; rye whiskey offers structure; and lemon juice ties it all together.

It’s adventurous but surprisingly approachable, making it a bartender’s favorite for showcasing creativity.

Spirit Swaps and Food Pairings

• Swaps: The classic calls for rye, but bourbon can be used for a softer backbone.

  • Homemade orgeat can elevate the drink’s nutty depth.

• Pairings: The Trinidad Sour pairs beautifully with grilled meats, spiced nuts, barbecue, or rich desserts.

  • Its bold, spiced profile stands up to hearty flavors.

Closing Thoughts

The Trinidad Sour is a drink for adventurous palates, but its balance of spice, nut, and citrus makes it surprisingly drinkable.

Equal parts daring and delicious, it’s proof that innovation can create lasting classics.