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Trinidad Especial

1 oz Bitters, Angostura
1 oz Orgeat
2⁄3 oz Lime juice
2 t Pisco, Mistral
Instructions

Shake well with ice and fine strain in to a cocktail glass. Garnish with a lime zest twist.

Notes

Mistral is an aged pisco unavailable in the US. Add a small amount of cognac to simulate the wood flavor.

Cocktail summary
Created by
Valentino Bolognese, Pura Vida, Ferrara, Italy
Year
2008
Is an
authentic recipe
Reference

http://web.archive.org/web/20111013045755/http://ohgo.sh/archive/angost…
http://web.archive.org/web/20080227033506/https://www.winecountry.it/ar…

Curator
Not yet rated
User rating
3.5 stars
(4 ratings)
Yields Drink

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From other users
  • A little intense but very unique and interesting
  • Short on lime so made a half recipe, which I think actually is a good volume for this intense mix. — ★★★★
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Comments
Dan commented on 11/29/2011:

Curated to improve attribution and add a substitution idea for Mistral aged pisco.

yarm commented on 8/10/2026:

I'll need to pay tribute to the O.G. award winner before it got pirated away to win a competition in the United States with rye, lemon, and a slight name change. TotalWine describes the Chilean Pisco (Peruvian ones are never aged) as ""The aroma of this pisco is an intriguing combination of grape spirit and American oak; there is a very distinct woody fragrance thanks to extended rest in new barrels. One could imagine mistaking it for a young cognac, but a better one..." It's been a long time since I've had a Chilean Pisco in house though, so I may have to split a Cognac and an unaged Pisco here.

Shawn C commented on 8/12/2026:

Note: updated dead links with archive links.
I have mostly stuck with Chilean pisco in cocktails (and sipping)...because that is what I started with and I liked it. I have some Peruvian pisco (Barsol) and it is good, but not as smooth. I did a quick comparison with Bolivian Singani 63. The latter has elements that are like a mild slivovitz, but with some floral, and slight butter (diacetyl) in the nose.