A startling sour that uses a full ounce of Angostura aromatic bitters as its spine, tempered by nutty orgeat, bright lime and a small pour of pisco that lends a grape-brandy lift. It pours a deep russet brown and drinks bittersweet and spice-laden rather than overpowering, the almond syrup rounding the bitters' edges while the lime keeps everything taut.
Garnish: Lime Peel
Shaken · Coupe · Up
add
Combine Angostura aromatic bitters, pisco, orgeat, and lime juice in a shaker.
shake
Add ice and shake well until chilled.
strain
Fine strain into a pre-chilled coupe glass.
express
Express a lime zest twist over the surface.
garnish
Drop the lime twist in as garnish.
Italian bartender Valentino Bolognese devised the drink as his entry in the Angostura European Cocktail Competition, staged at Mood Bar in Paris in January 2008, and it took first place. The recipe later sparked the better-known Trinidad Sour, a reworking that swaps the lime for lemon and the pisco for rye.