The Trinidad Sour’s traditional base liquor is a whole ounce of Angosturra bitters! We reduced the bitters and replaced it with Cabernet Sauvignon. Instead of simple syrup, we exchanged the sweetness factor with seasonally inspired maple syrup. It’s really, really good.
1 oz red wine (we used a high-tannin red wine such as Cabernet Sauvignon, Syrah or Petite Sirah)
burnt lemon peel for garnish
Build ingredients into a cocktail shaker with ice. Shake and strain into a coupe glass. When you make this drink, take a peel of lemon and burn the zest with a match (or lighter) to add a heightened aromatic smokiness.