The Trinidad Sour: Discovering an Unusual Cocktail and Its Bitter-Sweet Origin

Imagine a cocktail so audacious it defies conventional proportions, placing bitters at its heart—a move rarely seen in the cocktail world. Enter the Trinidad Sour, a drink that flips the script on traditional cocktail craft with its bold use of Angostura bitters. But how did this intriguingly bitter-sweet concoction come into being, and why is it popping up in cocktail bars around the globe?
Historical Context:

The Trinidad Sour muddies the historical waters of mixology with its dark, mysterious origins. Created by barman Giuseppe Gonzalez in 2009 at the Clover Club in Brooklyn, this cocktail dared to redefine the norms of speakeasy standards. Typically, Angostura bitters are a splashy afterthought in elaborate spirit mixtures. But Gonzalez—a man not afraid to color outside the lines—centered them as the star. This was definitely not something you’d find in your grandma’s cocktail cabinet.
Angostura bitters themselves have a storied past, crafted originally in the town of Angostura (now Ciudad Bolívar, Venezuela) in the early 19th century as a medicinal tonic. So, by enfolding a medicinal remedy into the glass, was Gonzalez concocting a cure-all for the soul? Did he indeed invent an elixir to brave the New York winter nights? Perhaps. Or maybe he just had a predilection for pondering, 'What if?'
Modern Takes & Variations:

Fast forward to today. The Trinidad Sour has triumphed over its quirky genesis and won a place in the hearts—and tastebuds—of cocktail enthusiasts. This unlikely hero has spawned modern variations as adventurous bartenders twist its traditional roots. Some substitute the Angostura with Peychaud's bitters for a citrusy kick, while others explore new frontiers with bourbon or rye.
In contemporary mixology, there's something irresistible about turning a traditional recipe upside down. A serving of Angostura in a lead role prompts mixologists to endlessly innovate, yet always returning to the iconoclastic origins Gonzalez envisioned.
Recipe Section:
Eager to try your hand at making this boldly eclectic cocktail? Here's the classic recipe:
- Ingredients:
- 45 ml Angostura bitters
- 30 ml orgeat syrup
- 22 ml fresh lemon juice
- 15 ml rye whiskey
Preparation:
- Measure and combine all ingredients into a shaker.
- Add ice and shake vigorously until well chilled.
- Strain into a coupe glass.
- Garnish with a lemon twist to complement its zesty undertones.
Toasting the Bold:
The Trinidad Sour may seem eccentric, perhaps even daunting for some, but its bittersweet melody challenges the very notion of flavor balance within a cocktail. Its enduring appeal lies in its boldness, a flamboyant dance of flavors that invites the drinker to savor the unexpected.
For those willing to venture beyond the usual, the Trinidad Sour offers not just a drink but an invitation to embrace the unorthodox. So, why not grab a bottle of Angostura and mix up some history in your own home bar? Who knows—you might just invent the next great variation.
Finally, as you sit back and sip the audacious brew, consider the daring spirit of Giuseppe Gonzalez. Let it inspire you to break a few rules, both in mixology and maybe even life. Cheers!