101 Best New Cocktails: Port of Spain by Kyle Mathis, Taste Bar, St. Louis, Missouri

by Gaz Regan · Thursday, November 28th, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

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Port of Spain

Port of Spain KyleMathis

 Adapted from a recipe by Kyle Mathis, Taste Bar , St. Louis, Missouri

“My mentor, Ted Kilgore, taught me balancing flavors is far and away the most important step in cocktail creation. Balancing an ounce of heavily spiced dram is no small challenge. The brightness of the grenadine paired with the texture of the egg white help to turn this cocktail from a spice bomb into something reminiscent of a chai latte. I think this is one citrusy cocktail even Ted might drink!” Kyle Mathis

30 ml (1 oz) Rittenhouse RyePort of Spain

15 ml (1/2 oz.) Angostura aromatic bitters

15 ml (1/2 oz.) St. Elizabeth’s All-spice Dram

22.5 ml (3/4 oz.) fresh lemon juice

22.5 ml (3/4 oz.) grenadine

22.5 ml (3/4 oz.) egg white

Combine all ingredients in shaker tin and dry shake to emulsify egg whites. Add ice and shake for 20 seconds. Fine strain into large coupe.

gaz sez:  Another poor bastard who Crazy Ted Kilgore has been influencing, huh?  Paid off, though.  And for my money it’s the 1/2 oz of Angostura that makes this dram shine.  And the rye, of course.  And the All-Spice Dram.  Whatever it is that pulls all these ingredients together doesn’t really matter.  What matters is that this is a very well-balanced quaff, and if Ted’s drinking these, I’ll join him at the bar any old day.

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