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Cocktail History
The Trident is a modern cocktail that was created by Robert Hess at the Zig Zag Cafe in Seattle, Washington. Described as a reinterpretation of the classic Negroni, the recipe follows the equal-parts template, but it swaps out its three flavor profiles for similar ingredients from seafaring countries—aquavit, sherry, and Cynar— and it pairs them with stone fruit bitters and citrus.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Aquavit: This is a spirit made with grains or potatoes, star anise, caraway, spices, and alcohol. We used State Line Distilling Aquavit because it has a fresh flavor with notes of rye thanks to it being aged in whiskey barrels. For a low-proof version of this drink, try Strykk Non-Alcoholic Not V*dka in place of the aquavit.
Cynar: This is a liqueur made in Italy with artichokes, herbs, spices, sugar, and alcohol.
Sherry: This is a type of fortified wine made in Spain with palomino grapes. We used Sheffield Cellars Very Dry Sherry because it has a dry and rich wine flavor. For a low-proof version of this drink, try Non-Alcoholic Sherry Flavoring in place of the sherry.
Peach Bitters: This is a food product made with peaches, botanicals, herbs, and alcohol. We used Fee Brothers Peach Bitters.
Lemon Peel: This is a peel of a lemon that has been cut into a hook shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
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Tasting Notes
The Trident starts with combined aromas of citrus, sherry, and aquavit, and it initially features the taste of sherry before evolving into an anise-tinged sweetness that turns slightly bitter as it sits in the mouth. It then finishes with an aftertaste of Cynar’s distinct profile and a very long-lasting anise note.
Our Opinion of This Cocktail Recipe: We were both quite pleased with this drink! Kendall was wary of the Cynar at first but ended up liking it thanks to the other flavors, and Alex loved the vast complexity it offered. We’d definitely mix up the Trident again!
Kendall’s Take: ⭐⭐⭐
“When I saw Cynar on its list of ingredients, I fully expected to take one sip of this cocktail and be finished, but I was pleasantly surprised by how good it was. The sherry and aquavit really hide the Cynar well, resulting in a taste that’s more savory than it is bitter like a Negroni is. I probably wouldn’t request this one again but am glad I tried it.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Trident
The Trident is a modern cocktail that was created by Robert Hess at the Zig Zag Cafe in Seattle, Washington. Described as a reinterpretation of the classic Negroni, the recipe follows the equal-parts template, but it swaps out its three flavor profiles for similar ingredients from seafaring countries—aquavit, sherry, and Cynar— and it pairs them with stone fruit bitters and citrus.
Ingredients
Method
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Add aquavit, fino sherry, Cynar, peach bitters, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a cocktail glass.
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Garnish with lemon peel.
