Port of Spain

Port of Spain is a bold, decadent digestif that masterfully showcases a daring, heavy-handed pour of Angostura bitters, expertly balanced by the smoky depth of mezcal and creamy almond orgeat. Shaken to a proper chill with fresh lime juice to brighten the complex spice profile, this remarkably drinkable and sophisticated cocktail is fine-strained into a chilled coupe and garnished with a delicate lime wheel.

Ingredients:

• 45 ml Del Maguey Vida Clásico Mezcal

• 20 ml Orgeat (almond) sugar syrup (2:1)

• 20 ml Lime juice (freshly squeezed)

• 15 ml Angostura Aromatic Bitters

Instructions:

• Select and pre-chill a coupe glass.

• Prepare a garnish of a lime slice wheel (preferably dehydrated)

• Shake all ingredients with ice.

• Fine strain into a chilled glass.

• Garnish with a (dehydrated) lime wheel floated on the surface.

Attribution:
Recipe: Dominic Alling at Beretta in San Francisco, USA
Photo: LSA Olivia Champagne Saucer
Origin: Difford’s Guide