Port of Spain cocktail
Ingredients
- 1 oz WhistlePig 10yo Straight Rye Whisky
- 1⁄2 oz Angostura Aromatic Bitters
- 1⁄2 oz St. Elizabeth Allspice Dram liqueur
- 3⁄4 oz Lemon juice
- 3⁄4 oz Monin Grenadine Syrup
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glass:
Photographed in a Waterford Mixology Coupe Clear
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Port of Spain cocktail contains 207 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a drink created in 2013 by Kyle Mathis at Taste Bar, St. Louis, Missouri, USA.
Review:
Unusual in its bold use of a half shot of Angostura Bitters. In Knee High Bar in Seattle, USA I've tried this cocktail made with a massive one-and-a-half shots. However, half a shot seems more than generous.
