This recipe is our riff on the Trinidad Sour, which is an amazing concoction that uses an ounce and a half of Angostura bitters (usually this ingredient is a just added with a few shakes). Our recipe employs Batch instead of Rye, so the bourbon-like qualities of the original recipe are replaced by more herbal and floral notes. 

In a shaker with ice combine:

1 oz. Batch 22

.5 oz. Orgeat

1.5 oz. Angostura bitters

.75 Lemon Juice

Shake vigorously to chill and strain into a Nick & Nora or coupe glass. Garnish with lemon.