What do companies like Disney, Apple, and KFC have in common with our featured drink of the month?<\/h2>\n
They all experienced major failures before becoming a success. The Trinidad Sour\u2014bitters, lemon juice, orgeat, and rye\u2014was a cocktail competition entry in 2009 by Guiseppe Giovanni of Clover Club in New York City (he\u2019s now in Vegas)<\/em>. The Trinidad Sour was a complete flop; it didn\u2019t even make the competition\u2019s top ten best cocktails.<\/p>\n Much like the companies mentioned above, the drink may have been ahead of its time. In fact, for 2009, it was incredibly shocking Angostura bitters wasn\u2019t just a sprinkle afterthought but the star ingredient of the cocktail. Yes, you read it right: Angostura bitters was the base spirit of Giovanni\u2019s creation. (Something to remember:<\/strong> This was years before bar-goers would thirst for bitter-forward cocktails and bitter digestifs)<\/em>.<\/p>\n Although the blood-red colored cocktail didn\u2019t win the contest, it appeared on menus around the world and is considered a modern-day classic cocktail.<\/p>\n So, how did the Trinidad Sour go from zero to hero? Luckily, we can go to the source, barkeep Guiseppe Giovanni, for answers.<\/p>\n A cocktail in Italy, the Trinidad Especial, that used bitters as a base, made with equal parts booze and sugar.<\/p>\n Yeah! I had made 30 to 40 cocktails for competitions before. I was undefeated. The Trinidad Sour broke my record. I lost. And it\u2019s the only cocktail that becomes my legacy? Funny how the universe works.<\/p>\n It\u2019s where Angostura comes from.<\/p>\n I think because bartenders made it go viral by passing it on to guests and other bartenders, one by one. If you\u2019re a serious bartender, you have a clientele that trusts you. The Trinidad Sour is so outside the box, it has cookie spices, it\u2019s stringent, and sweet. It does a lot of things that give your guest a go. When you pop the cap off the Angostura and pour it into a jigger, you surprise people. It\u2019s lasted because any bar can make it. The ingredients are what most bars already have.<\/p>\n Bitterness and high proof give you the same response: You have to slow down. An Old Fashioned slows you down. Bitter cocktails do the same thing. They slow you down. So, you drink less, savor, and you feel better. Bitter forward drinks also give people the sense they are drinking healthier, more elevated.<\/p>\n You only need a few: Angostura Orange, Peychaud, Chocolate bitters, and something spicy, like Hellfire bitters.<\/p>\n Here\u2019s the original:\u00a0\u00a0<\/strong><\/p>\n
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What do companies like Disney, Apple, and KFC have in common with our featured drink of the month? They all experienced major failures before becoming a success. The Trinidad Sour\u2014bitters, lemon juice, orgeat, and rye\u2014was a cocktail competition entry in 2009 by Guiseppe Giovanni of Clover Club in New York City (he\u2019s now in Vegas). […]<\/p>\n","protected":false},"author":1,"featured_media":112310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[21836,14117,13286,3768,50322,3734,5727,5728,13339,14477,50323],"dealstore":[],"offerexpiration":[],"class_list":["post-112308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-ask-a-bartender","tag-chilled","tag-cocktails","tag-drink","tag-drink-in-history","tag-history","tag-interview","tag-qa","tag-recipes","tag-sour","tag-trinidad"],"yoast_head":"\nWhat inspired you to make such a bold move with bitters as the base spirit?<\/h3>\n
Were you surprised that Trinidad Sour didn\u2019t win?<\/h3>\n
The inspiration behind the name?<\/h3>\n
Why do you think the Trinidad Sour not only survived but thrived?<\/h3>\n
Why do you think people have latched on to bitter forward cocktails?<\/h3>\n
What type of bitters are must-have for every bar?<\/h3>\n
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<\/p>\nTrinidad Sour<\/h2>\n
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\n<\/header>\nIngredients<\/h3>\n
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<\/p>\nPreparation<\/h3>\n
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