TRYYNidad Sour Cocktail Recipe

Beloved Ways to Bookend a Meal


Photography by Rich Smith

Although apéritifs and digestifs date back over 1,500 years, they didn’t skyrocket in popularity until the 1800s. Thought of by many as quintessentially European, these cocktails aren’t just tasty, they also serve a purpose. Apéritifs are generally drier in nature and are served before dinner in order to prepare the palate and the stomach for the big meal ahead. On the other hand, digestifs are consumed after a meal and are designed to aid in digestion. Read on for some trusted classics and new-age favorites from area establishments.

Tryyn Cox

TRYYNidad Sour

TRYYNidad Sour

Tryyn Cox at Moxy
Course Digestif, Drinks
Cuisine American


  • 1.5 oz. Amaro di Angostura
  • 0.5 oz. Bulleit Rye
  • 0.75 oz. Giffard Sirop de Orgeat
  • 1 oz. lemon juice
  • 1 mint sprig or cherry, for garnish


  • Combine all ingredients in a shaker with ice. Shake 25 times, and strain into a coupe glass. Garnish with mint or a cherry.
Keyword Cocktail, cocktail recipe, digestif, moxy chattanooga
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