The Trident
From The Oxford Companion to Spirits & Cocktails
is a cocktail composed of aquavit, dry sherry, Cynar, and peach bitters, served up with a lemon twist. Developed in 2002 by the pioneering Seattle-based cocktail enthusiast Robert Hess, the Trident is composed along similar lines as the Negroni, in that its primary components are measured in equal parts, and that its flavor skews dry, herbaceous, and bitter. See Negroni. The drink first appeared on a cocktail menu at Seattle’s Zig Zag Café—where, at one point, the drink’s popularity was such that the bar was using more Cynar than all other bars in Washington State combined—and the appeal soon spread to other cities.
*Recipe: Stir with cracked ice 30 ml dry amontillado sherry, 30 ml aquavit, 30 ml Cynar, and 1 dash each peach and orange bitters. Strain into chilled cocktail glass and twist lemon peel over the top.
By: Paul Clarke
This definition is from The Oxford Companion to Spirits & Cocktails, edited by David Wondrich (Editor-in-Chief) and Noah Rothbaum (Associate Editor).