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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. I used State Line Distilling 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. I used Sheffield Cellars Very Dry Sherry.
Peach Bitters: This is a food product made with peaches, botanicals, herbs, and alcohol. I 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. I 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. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I 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. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Dark brown color
• Aroma: Citrus, sherry, and aquavit
• Taste: Distinct sherry flavor that evolves into an anise and peach-tinged sweetness
• Finish: Slight bitterness and more anise
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “When I saw Cynar on its list of ingredients for the Trident, 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 make this one again because it’s still quite boozy, but I 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 2025-01-13.
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.
