Cook with Trinidad Sour
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Bottled yuzu juice — ponzu, dressings, cocktails, desserts
Bottled yuzu juice — ponzu, dressings, cocktails, desserts
Finely ground sumac — kebabs, rice, salads, onion garnish
Long ribbon citrus peels — cocktail garnish, candied peel
About
The Trinidad Sour is an IBA official cocktail. Unusually for a cocktail, it uses Angostura bitters as its base spirit rather than merely as a flavoring agent. The bitters are the single largest component of the drink, in its IBA formulation. The Trinidad Sour was introduced in a 2009 competition by Giuseppe Gonzalez, but despite its bold flavors, it was a complete flop, failing to even make the competition's top ten. Yet over time, the drink gained popularity and earned its place as a modern classic.
Molecular pairings
Pairs well with — computed from shared flavor compounds