Port of Spain (Taste Bar, St. Louis)

1 oz Rye, Rittenhouse
12 oz Bitters, Angostura
12 oz Allspice Dram, St. Elizabeth
34 oz Lemon juice
34 oz Grenadine
34 oz Egg white
Instructions
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.
From other users
  • Goodly oz ritttenhouse
  • Good, but the Beretta Port of Spain is better I think. — ☆☆☆☆
  • Truly excellent. [#1 cocktail I found on this site during 2018] — ☆☆☆☆☆
  • Brilliant — ☆☆☆☆☆
  • complex - all the spice can be tasted — ☆☆☆☆
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