The recipe
- 1 ozDry sherry (amontillado)30 ml
- 1 ozCynar30 ml
- 1 ozAquavit30 ml
- 1 dashPeach bitters
- 1 dashOrange bitters
How to make it
- 1Stir everything with ice.
- 2Strain into a chilled coupe.
Garnish: A lemon twist.
Hess’s first version had two dashes of peach bitters and no orange bitters.
The ratio
1 : 1 : 1
In parts, a Trident is 1 dry sherry, 1 Cynar and 1 aquavit. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
- Adonis — Sweet vermouth and sherry with orange bitters, stirred: a soft, low-alcohol aperitif named for an 1880s Broadway hit.
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Bijou — Gin, green Chartreuse and sweet vermouth in equal parts with orange bitters, stirred: herbal, sweet and strong.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.