Port of Spain

Written By Daniel Zajic

PORT OF SPAIN

  • 1½ oz. / 45 ml. mezcal

  • ½ oz. / 15 ml. Angostura bitters

  • 1 oz. / 30 ml. orgeat

  • ¾ oz. / 22.5 ml. fresh lime juice

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with lime wheel (optional)

ABOUT
This cocktail was created by Dominic Alling, who was inspired by childhood memories of taking Angostura bitters for stomachaches. This mezcal variation of the Trinidad Sour balances bold flavors like orgeat and Angostura bitters. Mezcal’s complexity allows these ingredients to blend well together with a hefty pour of bitters. Cheers y’all!

Daniel Zajic
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