The guys talk about Lost Spirits Distillery in downtown Los Angeles after Ben toured the facility. Surprisingly clear minded, Ben discusses how Lost Spirits recreates forgotten and of course, lost, spirits. Sometimes making a what tastes like a twenty year old rye and produced in one week, using flash aging, essentially using light and sound to rapidly age spirits, utilizing scientific equipment to mimic traditional spirits. It sounds like a gimmick, but it’s also really good. What do you think? For today, we discuss the Trinidad Sour. You’ll need Angostura bitters, orgeat, fresh lemon juice and your favorite rye whiskey! A modern classic! It has a unique identity because there is nothing like it. Invented by Guiseppe Gonzalez, a well traveled modern legend in the bar world, from Clover Club, and now in Las Vegas at Herbs and Rye. It’s a different take on cocktails, taking an essential ingredient for cocktails and making it the base of there drink, the star of the show is Angostura bitters. It’s high proof and can carry a drink! Blind taste it with amaro and you might not know the difference at first. Typically a catalyst for blending flavors, bitters are like salt and pepper, the seasoning of drinks. For our home bartenders, the source for the recipe comes from Difford’s guide: an ounce and a half of angostura bitters, half ounce of your favorite rye, maybe Rittenhouse Rye, wink wink, a full ounce of orgeat, an almond syrup, and three quarter ounce freshly squeezed lemon juice. Don’t forget your ice, shake it up, then pour it into a coup. You’ll drink this up, with no ice. Kim learned to use one ounce instead of Ben’s ounce and a half, so maybe to taste is the best way to go. The spiciness of the bitters with the rye, contrasted with the bold orgeat flavor, the juxtaposition is a perfect pairing. This is a disruptor type of cocktail. The name is in reference to the bitters, made in Trinidad & Topango, the Angostura bitters is a classic ingredient. A four ingredient cocktail, simple and beautiful.