Trident Cocktail

By Robert Hess

Ones own cocktail recipes are often derived from classics that have come before. The Negroni, equal parts gin, sweet vermouth and Campari, is one such classic that continues to inspire. Thus was the case when Robert created the Trident Cocktail.

Recipe

Ingredients

1 oz Aquavit

1 oz Cynar

1 oz Dry Sherry

2 dashes Peach Bitters

Instructions

Stir with ice.

Strain into a cocktail glass.

Garnish with a lemon twist.

Comments
RoyWagner 16 Mar 2011
12:49 pm

I know that the Peach Bitters were the “key” ingredient, but not having any, and being one to enjoy a Negroni, I had to try it without them.  Fortunately I had the other ingredients. Quite nice!

Cynar is a good “replacement” for those not yet “into” Campari”; which took me a while to “get into” but I now enjoy it.

Robert Hess 16 Mar 2011
12:51 pm

Glad you enjoyed the drink!

Yes, you can easily make this drink without the Peach Bitters, although if you compare the two side by side I think you’ll definately see that the Peach Bitters adds a nice note to it.

Brad 30 Apr 2012
11:49 am

Hello Robert, I have been watching your videos for some time now.  Recently my wife and I visited Seattle from Vancouver and I made a point of visiting the Zig Zag Cafe since you have mentioned it in a number of your videos.  I ordered the Trident and I must say it was one of the most unique and delicious drinks I have had.  Well done sir…now I will begin my long and arduous journey to find Aquavit and Cynar.

An aside to any other readers…the Zig Zag is a great place to go for drinks if you are around the Pike Place Market in the evening…great atmosphere and really well made drinks!

Greg Patenaude 30 May 2013
8:38 am

Robert,

Finally, I have procured all the necessary ingredients to make this cocktail (damn you!!).  A few questions, however, before I make it.  I noticed that you were using Linie aquavit and was wondering how important you think using the aged Linie is rather than a ‘regular’ aquavit.  I don’t have any Linie but do have some Krogstad, do you think this will work?  Also, regarding the sherry, does a Fino, or an Oloroso, or an Amontilado work with this cocktail or would you recommend a certain type of sherry?

Thanks for the great cocktails.

Cheers,

Greg

Robert Hess 30 May 2013
6:46 pm

Greg,

Glad you are jumping in with both feet!
I am fairly fond of “obscure” ingredients, and this drink was essentially created to exemplify that (as you’ve seen :-)

Linie aquavit is what I prefer using, but I’ve used other aquavits to good results. I have also found that Amontillado works quite well, but please feel free to experiment and see what works best for you.

Greg Patenaude 30 May 2013
7:37 pm

Robert,

Thanks for the quick reply.  I would love to try Linie but it is rather hard for me to get so I guess I’ll have to stick with the Krogstad.  I currently have Tio Pepe fino sherry (bought this for some Flame of Loves) but can easily get some Amontillado.  I imagine that the Amontillado would work better with the Linie but the Fino might work well with the Krogstad.  I will have to, as you say, experiment and see if my hunch is correct.  Once I ‘experiment’ I will give you my report. By the way, the final ingredient that I procured was the peach bitters, which are delicious!  When I think of peach bitters I don’t immediately think of Aquavit or Cynar for that matter, so I’m curious what gave you the idea to use them with these spirits?  Did some past experience inspire you or was it more trial and error?

Thanks again for the input.

Cheers,

Greg

Paris Piedade Neto 7 Nov 2014
10:47 am

I am from Brazil and I am quite happy to share that the recently appointed Bartender of the Year “Spencer Jr”  (in São Paulo) , but forever famous by serious cocktail lovers around here,  served me this drink, and pointed me to your site Robert ... I am a hard Negroni lover .. and twists on that topic ( like Boulevardiers, Old Pal or even my addiction to split the sweet vermouth with Noilly to “dry it” ... It was lovely. I am glad there are people researching something that reminds me “Nose to tail eating” for the bar. Big Kudos, Big Thanks and huge success, happiness and new&obsucre; bottles for you master Robert Hess.

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