Port of Spain (by Dominic Alling)
Ingredient
- 1 1⁄2 oz Del Maguey Vida Clásico Mezcal
- 2⁄3 oz Monin Almond (Orgeat) Syrup
- 2⁄3 oz Lime juice
- 1⁄2 oz Angostura Aromatic Bitters
Glass:
Photographed in a LSA Olivia Champagne Saucer
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime slice wheel (preferably dehydrated)..
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with (dehydrated) lime wheel floated on surface.
Allergens:
Recipe contains the following allergens:
Review:
Named after the capital city of Trinidad, the home of Angostura Bitters, and fittingly this cocktail calls for a monster half an ounce of bitters. Despite this, it is incredibly easy to drink, particularly as an after-dinner digestive.
Variant:
Port of Spain
History:
Adapted from a recipe created in 2013 by Dominic Alling at Beretta in San Francisco, USA.
Nutrition:
One serving of Port of Spain (by Dominic Alling) contains 166 calories
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M & M
Deliciously simple, boozy, vaguely Negroni-like, very tasty and perfect for late-night sipping
Devil's Soul
Spirituous, smoky, earthy, bittersweet, floral, herbal and complex. I've reduced the original serve by one-third to produce a complex, serious and most...