Port of Spain (by Dominic Alling)
Ingredients
- 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
Method
Glass:
Photographed in a LSA Olivia Champagne Saucer
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime slice wheel (preferably dehydrated)..
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with (dehydrated) lime wheel floated on surface.
Nutrition:
One serving of Port of Spain (by Dominic Alling) contains 166 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2013 by Dominic Alling at Beretta in San Francisco, USA.
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.
