The Port of Spain cocktail is a shaken cocktail, developed by Dominic Alling in 2013 while working at an Italian restaurant called Beretta, located in San Francisco.
In his concoction, Alling uses a base of mezcal, a combination of orgeat and lime juice, and a whopping 15ml (0.5 ounces) of Angostura bitters. The name of the drink is a reference to the capital of Trinidad, where Angostura bitters has its roots.
I had my very first Port of Spain cocktail in a tucked-away speakeasy in Brooklyn after a delicious dinner. The dim lighting and jazz notes set the perfect backdrop. I was looking for an unusual digestif cocktail and asked the bartender for a recommendation. With a knowing smile, he presented the Port of Spain cocktail. And I honestly was blown away.
It took just one sip, and I was hooked - a harmonious blend of smoky, sweet, and spiced flavors danced on my palate. Plus, it's surprisingly easy to drink, despite the amount of Angostura bitters in it.
Quick facts about the Port of Spain cocktail
- Method: shaken
- Flavor profile: smoke, earth, spices, nuts, citrus (lime)
- How to serve it: Chilled in a coupe glass, no extra ice with dehydrated lime wheel garnish
- Glassware: Coupe glass
- Alcohol content: ~ 18.9% ABV, 18.8 grams of alcohol per serving
Ingredients in this drink
To recreate this captivating cocktail at home, gather the following:
- 1.5 oz Mezcal: The smoky heart of the drink. Choose a quality mezcal for a smoother, richer smoke profile.
- 0.75 oz Orgeat Syrup: Adds sweetness and a nutty almond flavor. Homemade Orgeat or high-quality store-bought varieties enhance the flavor.
- 0.75 oz Fresh Lime Juice: Provides a bright, citrusy balance. You may try to used aged lime juice in this one for a more mellow.
- 0.5 oz Angostura Bitters: Delivers spice and complexity.
How to Make the Port of Spain Cocktail
Follow these steps to craft the perfect Port of Spain cocktail:
- Chill your glass: Put your coupe glass in the freezer for 10 to 15 minutes before making the cocktail.
- Prepare Your Shaker: Fill it halfway with ice to chill your ingredients.
- Measure and Add Ingredients:
- Pour 1.5 oz of mezcal into the shaker.
- Add 0.75 oz of orgeat syrup.
- Include 0.75 oz of fresh lime juice.
- Finish with 0.5 oz of Angostura bitters.
- Shake Well: Close your shaker and shake vigorously for 15-20 seconds until well-chilled.
- Strain: Using the Hawthorne strainer, pour the mixture into a chilled coupe glass.
- Garnish: Place a dehydrated lime wheel on the rim or float it on top of the drink.
Serving Suggestions
The Port of Spain cocktail is best enjoyed in a relaxed setting where its complex flavors can be fully appreciated. Serve it as a digestif in a classic coupe glass, which not only enhances the drink's aesthetic appeal but also concentrates its aromatic qualities, allowing the smoky and spiced scents to greet you with each sip.
For the garnish, a dehydrated lime wheel adds a touch of elegance and a subtle citrus aroma that complements the cocktail's profile. Gently place the lime wheel on the rim or let it float atop the drink.
To enhance the experience further, consider adding a personal twist to the garnish. A light sprinkle of grated cinnamon can introduce additional warmth, aligning with the spice notes of the Angostura bitters.
Equipment
- 1 Cocktail Shaker
- 1 Hawthorne Strainer
- 1 Jigger
Ingredients
- 1.5 oz Mezcal
- 0.75 oz Orgeat
- 0.75 oz Lime juice
- 0.5 oz Angostura bitters
Instructions
- Chill your coupe glass in the freezer for 10 to 15 minutes.
- Add all ingredients into a cocktail shaker with ice and shake for 15 to 20 seconds or until the outside of the shaker gets frosty.
- Strain into your chilled coupe glass and garnish with a dehydrated lime wheel.
Frequently Asked Questions
The cocktail was created by Dominic Alling, a renowned mixologist known for innovative drinks.
Yes, you can substitute mezcal with blanco or reposado tequila for a less smoky flavor profile.
It is moderately strong due to the mezcal base, but the sweetness of orgeat and the acidity of lime juice balance it out. Certainly not an overly boozy cocktail.