A modern sour that turns convention inside out: Angostura bitters, usually a matter of a few dashes, becomes a full base pour, with only a half-ounce of rye behind it. Nutty orgeat and bright lemon temper the spice into something silky and clove-forward — baking-spice warmth held on a knife-edge of tartness. Bartender Giuseppe Gonzalez devised it around 2009, and despite the audacious premise it grew into a modern classic and earned a place on the IBA roster.
Shaken · Coupe · None
add
Combine the Angostura aromatic bitters, orgeat, lemon juice, and rye whiskey in a shaker.
shake
Add ice and shake well until thoroughly chilled and diluted.
strain
Double-strain into a chilled coupe; serve straight up, no ice.