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Port of Spain

After dinner/digestif · Bittersweet (e.g. Negroni)

4.0 50 ratings

Ingredients

1 oz Rye whiskey 50% abv
1/2 oz Aromatic bitters
1/2 oz Pimento dram
3/4 oz Lemon juice
3/4 oz Grenadine syrup
1/2 oz Egg white (pasteurised)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 SHAKE all ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice).
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

50.0% alc./vol. · 1.4 standard drinks · 207 calories

History

Notable for its bold half-shot of Angostura Bitters. Some versions use one-and-a-half shots, but half a shot seems generous.

This drink was adapted from a recipe created in 2013 by Kyle Mathis at Taste Bar, located in St. Louis, Missouri, USA.

Created by Kyle Mathis