A sour turned inside out: Angostura bitters, normally counted in dashes, takes the full base pour, with just a half-ounce of rye standing quietly behind it. Nutty orgeat and bright lemon tame all that spice into something silky and clove-forward, a glass of baking-spice warmth balanced on a knife-edge of tartness.
Shaken · Coupe · Up
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.
Bartender Giuseppe Gonzalez devised the drink around 2009 and put it forward at a competition that year, where it failed to win a place. The early setback proved no obstacle — despite building a sour on bitters, it went on to earn a reputation as a modern classic. It was later added to the IBA's list of official cocktails.