Trident

• 1 ounce dry sherry
• 1 ounce Cynar
• 1 ounce aquavit
• 2 dashes Fee Brothers peach bitters

Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.

Source: Robert Hess, 2000

According to Robert:

Probably one of my most successful cocktails has been the Trident. I originally created this drink when I was working with Fee Brothers Peach Bitters. There were very few recipes which specifically called for it, and I felt that there was plenty of room therefore for a few more. This particular drink has long been on the cocktail menu at the Zig Zag Café, and is why they go through more Cynar than all the other bars in Washington State combined. My focus with this particular creation was to do a variation of the Negroni, but one which used just lightly obscure ingredients.

It was named as one of the “20 Best Cocktails in America” by GQ Magazine

External Links

• How a drink invented in the Seattle area became an international hit (The Seattle Times)
• Trident Cocktail on SmallScreenNetwork.com
• Trident Cocktail on SeriousEats.com
• Trident Cocktail in Imbibe Magazine
• Trident Cocktail in the Washington Post
• Trident Cocktail in Diffords Guide
• Trident Cocktail in The Denver Post
• Trident Cocktail in The LA Times