Name: Trident
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Manzanilla sherry; 30 ml Cynar/carciofo amaro; 30 ml Akvavit / Aquavit; 2 dash Peach bitters

Trident
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Serve in an Old-fashioned glass

Ingredients:
1 oz	Lustau Manzanilla Papirusa Sherry
1 oz	Cynar or other carciofo amaro
1 oz	Akvavit / Aquavit
2 dash	Peach bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Manzanilla sherry - Sulphur Dioxide/Sulphites

Review:

Bone dry and boozy, this cocktail is aimed at those who have a penchant for both sherry and aquavit, not to mention bittersweet artichoke liqueurs - hardly mass market then. Nor are Aston Martin cars but I want one.

Be warned - use the wrong sherry and this drink falls apart - don't be tempted to sub manzanilla with a fino.

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History:

Robert Hess created this riff on a Negroni in 2002. The Trident name apparently was inspired by the fact that each of the three main ingredients comes from a different seafaring country.

More cocktails by Robert Hess

Nutrition:

One serving of Trident contains 146 calories

Alcohol content:

1.2 standard drinks
19.24% alc./vol. (19.24° proof)
17.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Guy Daniels

29th March at 18:40

As a lover of all three of these ingredients i was expecting fireworks- it did not disappoint. Great quality Manzanilla and Aquavit are needed (lucky i have both Spanish and Norwegian relatives!). This one is on heavy rotation (still no sign of the Aston Martin though…!)

Simon Difford

30th March at 08:59

If Aston Martin by Yanni Kehagiaras, then I'm now on the case.

1 reply

John CARR

28th August 2024 at 12:10

Would a dry vermouth work in place of manzanillla, or just a different flavour profile altogether?

Simon Difford

28th August 2024 at 13:08

Dry vermouth is very different, but you could use a fino sherry in place of manzanilla sherry.

1 reply

Kathy Perantie

30th March 2024 at 02:38

I made this to use up a couple of bottles that I’m not a big fan of, but I was pleasantly surprised at how good this turned out. Definitely better for me than the sum of its parts.