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Port of Spain cocktail

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A silky egg white sour built on rye, with lemon and grenadine for tartness and fruit. Pimento dram and a generous measure of Angostura bring warm spice.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Bitter
Creamy
Sour
Spicy
Warm

Ingredients

Servings:
1
Your bar: 0/6
Egg White
1.5 cl
Grenadine
2.25 cl
Angostura Bitters
1.5 cl
Rye Whiskey
3 cl
Lemon Juice
2.25 cl
Pimento Dram Liqueur
1.5 cl
🌾 Contains gluten🥚 Contains egg

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Instructions

  1. Chill a coupe.
  2. Add the rye whiskey, lemon juice, grenadine, pimento dram liqueur, Angostura bitters and egg white to a shaker with ice.
  3. Shake, then strain the drink back out into the empty shaker tin and discard the ice.
  4. Shake again without ice until the egg white has built a thick foam.
  5. Strain through a fine strainer into the chilled coupe.
  6. Garnish with a lemon zest twist.

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