One of the more unique cocktails in the world was created by New York bartender Giuseppe Gonzalez for a competition (which he ultimately lost) in 2009. The judges were clearly out of their minds because although no one remembers what the winning drink was, the Trinidad Sour has spread to cocktail menus worldwide.
The first time I read the recipe I assumed there was a typo. An ounce and a half of angostura bitters forms the base, about a hundred times more bitters than people would normally use in a cocktail. That, coupled with a fair amount of fresh lemon juice, had me thinking that this had to be one of the most bitterly tart drinks ever. But it works, and it works beautifully. The more acerbic flavors are offset by the orgeat, the rye gives it a bit of heft and body, and the egg white makes it perfect. It is, by far, my favorite cocktail. If I ever craft a drink that has such a simple recipe and comes out half this good, I'll feel like an accomplished bartender. Until then, I'll continue to buy angostura in bulk.
Trinidad Sour (Giuseppe Gonzalez, 2009)
Angostura Bitters 1½ oz
Rye Whiskey 1 oz
Fresh Lemon Juice ¾ oz
Orgeat Syrup 1¼ oz
Egg White 1 egg white
Combine all ingredients in shaker tin and dry shake. Add ice and shake again. Strain into chilled coupe. Garnish with a bit of lemon zest expressed over the top of the drink.
I should probably note that this may not be the original recipe. It's the recipe I found first but I've never been able to find it since. It has a lot more stuff in it than a typical cocktail and it will fill a seven-ounce coupe to the very brim, which is the way I like to serve it.