Trinidad Sour Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail. Empty the glass before serving.

2. 2

   Dry shake

   Add rye whiskey, 1.5 oz Angostura bitters, fresh lemon juice, simple syrup, and the egg white to a cocktail shaker. Do a vigorous 'dry shake' (no ice) for 20–30 seconds to emulsify the egg white and create a silky foam. Use strong, controlled shakes to build good texture.

3. 3

   Wet shake

   Add the ice (about 1 cup or enough to fill the shaker two-thirds) to the shaker and shake again vigorously for 15–20 seconds until the shaker is very cold to the touch and the outside is frosted. This chills and dilutes the drink to proper balance and further thickens the foam.

4. 4

   Double strain

   Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh (tea) strainer to remove ice shards and larger bubbles. This ensures a smooth, velvet texture and a clean presentation.

5. 5

   Garnish and finish

   Place 2 dashes of Angostura bitters onto the foam. Use a toothpick or a fine-tipped object to gently drag a simple design if desired. Optionally express a lemon twist over the surface to add a bright citrus oil, then discard or drop it into the drink.