Port Of Spain (Dominic Alling)
Recipe:
- 45ml Vida mezcal
- 20ml orgeat
- 20ml fresh lime juice
- 15ml Angostura bitters
Shake everything on ice until sufficiently chilled, strain into a prechilled cocktail glass, garnish with a dehydrated lime wheel.
There are two cocktails with the name Port Of Spain (at least), the capital of Trinidad, the home of Angostura Bitters, funnily enough, both originated 2013, hence the extra naming in the title. Both sound quite interesting, this one trumps with agave power, while the other is an interesting mixture of rye, bitters again (hence the same name obviously), egg white and a touch of grenadine, unusual. But back to this variant here with the smoky agave spirit.
In the aroma you get smoke (surprise...), nice earthy tones, coking oak, cinnamon, star anise and cinchona bark, fresh lime zest, smoked almonds, agave. The mouth fills with this classy melange of agave smoke, walnut, oak, turmeric and cinnamon, nutmeg and anise, fresh lime zest all with a just right hit of a light & creamy body. Finishes with great cinnamon, anise, turmeric and nutmeg notes, plus a touch of agave and fine dried and fresh lime.
Perfect balance, nice body, great flavor combination.
Source: Dominic Alling, 2013, San Francisco
