About
This is an original of mine, which is a Trinidad Sour riff. The name comes from the scientific name of the Scarlet Ibis, a red tropical bird, and also the name of the rum I used here. This Trinidad rum is particularly dry which works well with the two sweeteners: pineapple and orgeat.Cheers y’all!
Ingredients
- 1¼ oz · 37.5 mlAmaro di Angostura
- ¾ oz · 22.5 mlTrinidad rum
- ½ oz · 15 mlpineapple liqueur
- ¾ oz · 22.5 mlfresh lime juice
- ¾ oz · 22.5 mlorgeat
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake with ice until chilled.
- 3
Fine strain into coupe or Nick and Nora.
- 4
Garnish with lime twist.
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