Port Of Spain Cocktail

Today’s clever cocktail is named after the Capitol of Trinidad and Tobago, home to Angostura bitters.  Created in the early 19th century by Dr J.G.B. Siegert, this bitter tonic has found a home behind the bar as well as in savvy kitchens around the world. Its bitter bite offers balance to sweet and marries perfectly to spirits.  The Port of Spain is made with an unheard of, whopping ½ ounce of Angostura in the mix.  This is not a misprint and though some may be skeptical, when combined with the other elements of the drink, we applaud its leading role in transforming them into something quite delicious.

Port of Spain

In an empty shaker glass add:

• 1 Ounce Straight Rye Whiskey
• ½ Ounce of Angostura Aromatic Bitters
• ½ Pimento Dram
• ¾ Ounce Fresh Squeezed Lemon Juice
• ¾ Ounce Real Grenadine Syrup*
• ½ Ounce Pasteurized Egg White

Dry shake vigorously for 30-45 seconds to emulsify the egg whites.  Add ice to the shaker then shake again thoroughly to well chill.  Strain into a chilled cocktail coupe.  No garnish needed.

Real Grenadine Syrup

How to Make Real Grenadine

• 1 Cup Pomegranate Juice
• 1 Cup Demurra sugar (plain white will do)
• 2 Dashes Rose Flower Water (Optional)

Bring Pomegranate Juice and Sugar (Rose Flower Water) to a Boil.  Reduce Heat, Cover and Simmer for 15 Minutes.  Let cool and put into a sealed glass bottle.  Syrup will keep in the refrigerator for 2 to 3 weeks.