The Trinidad Sour

When I moved to NYC close to 8 years ago, I had visions of quickly becoming a neighborhood regular at a coffee shop, a bagel spot, and a local pub. My vision was crafted in perceptions of a Cheers-like lifestyle I assumed a place like NYC fostered for everyone. Now I make my own coffee, barely eat bagels, and am turned off by pretty much every bar in a few block radius of my apartment. The good news of course is that my concept of “neighborhood” is a bit broader these days and at Louis 649 in Alphabet City, everyone knows my name.

You’ve heard us talk about Louis before (they were the original Nobler Hang), but I can’t emphasize enough how delicious their cocktails are. The menu itself is packed with some of their favorites and the variety is wonderful. From the most straightforward to the appropriately complex, you have your choice of drinks highlighting all sorts of spirits and modifiers.  But take some advice from a regular: don’t be hesitant to go off the menu. Jon and the team have an unreal appreciation for both the history and future of cocktails and some of my favorites have been inspired by a simple conversation.

Take the Trinidad Sour for example. A sour, one of the core cocktail methodologies has unfortunately been bastardized over time due to pre-mixed and artificial versions that many standard bars adopted for convenience. But with the cocktail culture back in full swing, the art of the true sour in all of it’s glory is back and better than ever. Remember my whiskey sour post the other day?

But the Trinidad Sour is something unique all it’s own. Thanks to Giuseppe Gonzalez, this flip on classic proportions dials up the flavor by using a full 1 oz of Angostura bitters pairing it up with another full 1 oz of Orgeat, an almond and flower water syrup most often used in tiki-inspired cocktails. Fresh lemon juice and some rye top this sucker off leaving you with a balanced yet challenging cocktail you all need to try. If you aren’t ready to dive deep into a bottle of Orgeat just yet, head to Louis 649 and ask for your first Trinidad Sour. And let them know we sent you!

Trinidad Sour

1 oz Angostura Bitters

1 oz Orgeat

.75 oz lemon juice

.5 oz Rye (often calls for Rittenhouse)

Add all of the ingredients to a cocktail shaker. Shake vigorously with ice and fine strain into a cocktail glass immediately. Sip and enjoy!

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3 thoughts on “The Trinidad Sour

  1. I’ve never once thought of using Angostura for anything other than a few drops. I can’t imagine what this tastes like but sounds really interesting.

    1. I was thinking the same thing before trying it. The orgeat is the key I’m pretty sure as it manages to balance the bitters along with the lemon juice just perfectly. Think this is a drink you have on occasion but still worth a try!

    2. The crew at Louis opened my eyes to generous amounts of Angostura. I’ve been trying heavier and heavier dashes since. It often works out quite well.

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