The Trinidad Sour is a cocktail that twists the traditional sour family on its head, not just in flavour but in ingredients. Originating around 2009, this beauty was crafted by Giuseppe Gonzalez at the Clover Club in Brooklyn, a spot famous for pushing the boundaries of cocktail mixing. What makes the Trinidad Sour so fascinating is its daring choice of base spirit: instead of the usual whiskeys or gins, it stars Angostura bitters.

Yes, bitters as the main act! Typically, Angostura bitters are used in mere dashes to add depth, but here they take centre stage. This is balanced out with orgeat (a sweet almond syrup), fresh lemon juice, and rye whiskey that plays second fiddle. The drink challenges your palate with its complex bitterness and unexpected nuttiness, making it both a conversation starter and a sensory adventure.

For those who love whipping up something a bit unusual yet ridiculously well rounded, the Trinidad Sour is a dream. It’s a perfect example of creativity in cocktail crafting, taking a well known ingredient and rocking it like you've never seen before. Plus, it's a bit of a showstopper when you serve it, getting folks curious and excited before the first sip. Give it a crack and you’ll get why it’s such a cherished staple in the world of mixology.