Trident
The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle.
- story: Leslie Pariseau
- photos: Daniel Krieger
The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle.
The frozen Italian classic meets seasonal peach sorbet.
A mainstay eye-opener cocktail served at New Orleans's "Breakfast at Brennan's"—the original brunch.
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
Anise-flavored Ojen stacks atop absinthe, swizzled with yellow Chartreuse.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
Coconut-washed Campari gives this riff a richer, rounder texture.
Willa Jean's simple cooler consists of rosé, ice and simple syrup, blended until smooth.