Bartender Giuseppe Gonzalez claims to have created this unusual modern classic during the early days of his brief employment at Clover Club, the Brooklyn cocktail bar that opened in 2008. The use of Angostura bitters as a base made the drink an immediate stand-out—as well as prohibitively expensive. Nonetheless, in the years to come, the Trinidad Sour girdled the globe, appearing on cocktail menus in multiple countries. Some bartenders, following traditional sour guidelines, opt to add an egg white to the mix.
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