The Trident isn't just a riff on the classic Negroni; it's a version of it pulled from an alternate reality. Created by cocktail historian and author Robert Hess, it's a radical reimagining of the Italian classic, replacing gin, sweet vermouth, and Campari with more esoteric ingredients to forge a bold, complex flavor profile all its own. The recipe features equal parts of aquavit, a gin-adjacent botanical spirit from Scandinavia, the bitter Italian aperitif Cynar, and dry sherry from Spain or Portugal. Its name is a nod to the seafaring traditions of the ingredients' countries of origin, reflecting the cocktail's three-pronged theme. The resulting libation is elegant, complex, but balanced, offering a new twist on an old classic with its own unique character.

The Trident Ingredients

• 1 oz Aquavit
• 1 oz Cynar
• 1 oz Dry Sherry
• 1 dash Peach Bitters
• 1 dash Orange Bitters
• Lemon Twist (for Garnish)

How to Make The Trident

1. Add aquavit, Cynar, sherry and bitters to a mixing glass filled with ice.
2. Stir well until thoroughly chilled, about 20-30 seconds.
3. Strain the mixture into a chilled coupe or Martini glass.
4. Express the oils from a lemon twist over the drink by twisting it, then discard or place it in the glass as a garnish.

The sherry matters. Don't substitute the dry sherry with a cream sherry or sweet vermouth. The dry, savory notes are essential to the drink's balance.

The Trident Riff

You can experiment with different types of aquavit, as each brand has a distinct flavor profile from its unique blend of spices. For a different bitter note, try swapping the Cynar for another amaro like Fernet-Branca for a more herbaceous, menthol-forward version.