Port of Spain cocktail

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Lemon zest twist
• ABV: 12%

Ingredients

• Straight rye whiskey (100 proof / 50% alc./vol.) — 1 oz (30 ml)
• Angostura Aromatic Bitters — ½ oz (15 ml)
• Pimento dram liqueur — ½ oz (15 ml)
• Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
• Giffard Grenadine syrup — ¾ oz (22.5 ml)
• Pasteurised egg white — ½ oz (15 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain back into shaker.
3. DRY SHAKE (without ice).
4. Fine strain into chilled glass.

An exotic cocktail with a vibrant flavor.

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Whiskey · Shake · A-Z: P · Catalog

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