Trident

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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.

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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.

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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."

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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.