This is from the very first cocktail menu we ever created for Bar Arbolada in Oklahoma City and thus holds a very special place in our hearts and our recipe book.
The original inspiration for this drink was to create a twist on a classic cocktail called the “Trinidad Sour” which famously calls for a full 1.5 ounce pour of angostura bitters — the legendary Trinidadian aromatic bitters.
Our version swaps the rye whiskey in the original recipe for an aged cachaça, and leans on an equal parts recipe for balance that includes aquafaba.
The addition of aquafaba adds not only an incredible creamy texture, but also helps to cut some of the tannin and bitterness from the 3/4 oz pour of angostura bitters, and add just a hint of salt which helps boost the other flavors of the drink overall.
The result is an intensely spiced, deeply tropical, and woodsy cocktail with a creamy sweet and sour balance that is almost hard to believe until you try it!
🥎ANGOS IN THE OUTFIELD🥎
•3/4 OZ ANGOSTURA BITTERS🩸
•3/4 OZ AGED CACHAÇA 🛢️
•3/4 OZ VERY GOOD™️ORGEAT 🌰
•3/4 OZ AQUAFABA
•3/4 OZ LEMON 🍋
REVERSE DRY SHAKE, FINE STRAIN INTO A CHILLED COUPE AND PROSPER
🥇 SHOUT OUT TO Skyler Schroder FOR HIS INPUTS ON THIS ACTUALLY PERFECT COCKTAIL 👊
- •3/4 OZ ANGOSTURA BITTERS🩸
- •3/4 OZ AGED CACHAÇA 🛢️
- •3/4 OZ VERY GOOD™️ORGEAT 🌰
- •3/4 OZ AQUAFABA
- •3/4 OZ LEMON 🍋
1. Add all ingredients into a cocktail shaker
2. Shake vigorously for about 10-15 seconds
3. Strain cocktail from ice back into the shaker tin
4. Dry shake without ice to froth
5. Fine strain into a chilled cocktail glass
6. Garnish with a few drops of angostura bitters