Trinidad Sour - and a cherry twist

Looking at it, the Trinidad Sour (r) reminds me a bit of a Blood and Sand - or of something out of a blood bank in a carefully labeled laboratory bag  - and I can't decide if I find that appealing or not.

I came across it at Cocktail Virgin Slut, and found further descriptions here and here.

It's a modern cocktail with a very classic look and a pretty surprising taste created by Guiseppe Gonzales who seems on the brink of opening a new bar in New York. (Another to add to my long must-visit-list)

It might just be, that  because I'm a Dane and we have a long tradition of strong, medicinal tasting bitters before breakfast even, that the idea of using more than a dash or two of Angostura bitters wasn't that mind blowing.

But as I like medicinal tastes I gave it a shot. I also wanted to try a small twist as I read that the Angostura lends the drink a cherry note:

My adopted measures - as I was going to mix two drinks was for the Trinidad Sour

• 2 cl Angostura
• 2 cl Orgeat
• 3 cl lemon juice
• 1 cl Rye Whiskey

Shaken over ice and strained into small, pretty cocktail glass.

For my twist I took out the whiskey and added cherry wine and brandy instead. Let's call it Trinidad Cherry Sour:

• 2 cl Angostura
• 2 cl Orgeat
• 3 cl lemon juice
• 0,5 cl cherry wine
• 0,5 cl cognac or brandy

Shaken over ice and strained into another small, pretty cocktail glass.

The original has the more elegant and simple taste, but my cherry twist is not too bad - probably need to work on the balance between wine and brandy.

But over all I have to say, that both does not really register as medicinal on my taste buds, the overwhelming taste I get is Christmas and unfortunately it's not something I really go crazy about.

But now I'm that much wiser - and out of Angostura...