Trident
Aquavit, fino sherry and Cynar in equal parts. A modern twist on the Negroni.
Stirred · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 30 ml Aquavit
- 30 ml Dry sherry (fino)
- 30 ml Cynar
- 2 dashes Peychaud's bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 30 ml aquavit into the mixing glass
- Pour 30 ml dry sherry (fino) into the mixing glass
- Pour 30 ml Cynar into the mixing glass
- Add 2 dashes of Peychaud's bitters
- Add ice
- Stir
- Strain
- Garnish
Tip
Express the lemon twist over the top.
About the Trident
The aperitivo family. Italian aperitivo culture grew up in the cafés of Milan and Turin in the 1800s. Sweet vermouth was created in Turin in 1786 and Gaspare Campari opened his café in 1860. Bitter drinks like the Americano and the Negroni were made to sharpen the appetite before dinner, so they balance bitter and sweet and stay moderate in strength.
Trident FAQ
What's in a Trident?
30 ml aquavit, 30 ml dry sherry (fino), 30 ml cynar, 2 dashes peychaud's bitters, garnished with lemon twist.
How strong is a Trident?
About 20% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Trident?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Trident in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
