While I try to create a new drink or three each year for #TikiMonth, I also love to showcase a bunch of other new, or new to me, discoveries. Today’s offering is the Trinidad via Kingston, from ModernTiki.com. If you are a tikiphile and haven’t discovered this website, you need to add it to your bookmarks or RSS reader now. It is a combination of nice writing, dynamite photography, and killer Tiki recipes. The proprietors, Nicole Weston and Rob Sharp, also have a book of their creations (this recipe is not in the book), entitled Tiki Drinks: Tropical Cocktails for the Modern Bar. I saw this on one the shelves when it came out, and I confess the blue drink on the cover made my snobby self keep right on going. I am just now delving into my new copy and should have a review later this month.
- 1 oz Smith & Cross
- 1/2 oz Angostura White Rum (I use El Dorado 3)
- 1/2 oz Angostura Bitters
- 1/2 oz apricot brandy
- 3/4 oz fresh lemon juice
- 1/2 oz fresh orange juice
- 1/2 oz fresh pineapple juice
- 1/2 oz simple syrup (I recommend 1/4 oz, at most)
- 1 barspoon luxardo cherry syrup (I would omit this)
Combine all ingredients with small ice and do your Tiki Shake. Do an open pour with gated finish into a large old-fashioned glass or squat Tiki vessel. Garnish with desiccated orange wheel and pineapple slices. Press a chunk of dry ice to the bottom at service.
(My garnish instructions are different than those at Modern Tiki.)
This is a killer damned drink. I’ve been a big fan of the Trinidad Sour for a long time, but this drink does an even better job of showcasing Ango bitters as a base spirit. It really brings out all the undertone flavors in that magical elixir. It is a strong and potent tipple, but is still approachable to the kind of casual drinker you might not expect to handle a drink with Ango in this quantity. Highly recommended.