Port of Spain

This cocktail combines smoky mezcal with a surprisingly generous measure of Angostura bitters, creating a complex yet balanced digestif named after Trinidad's capital where these iconic bitters originate. Created by bartender Dominic Alling in San Francisco, it demonstrates how seemingly opposing elements—sweetness, smoke, spice, and citrus—can harmonize into something remarkably cohesive.

Ingredients:

• 1 oz Almond Orgeat Syrup
• 1½ oz mezcal
• ½ oz Angostura bitters
• ¾ oz lime juice

Instructions:

• Add all ingredients to a cocktail shaker
• Add ice and shake hard for 10 seconds
• Strain into a chilled coupe glass
• Garnish with a lime wheel

Glass:

• Nick & Nora

Garnish:

• lime wheel