Adapted from Robert Hess | Seattle, WA

The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle. In his endeavor to reinterpret the classic, Hess reappointed the Negroni’s trifecta of ingredients—strong, bitter, sweet—with distant cousins of the same flavor profile, each hailing from a seafaring country. Gin is swapped for aquavit, Campari for Cynar, and sweet vermouth for sherry, with a dash of peach bitters on top. The Trident has become a Seattle staple, enjoying an extended reign at the Zig Zag Café, one of the city’s best-known cocktail joints.


Serving: 1

  • 1 ounce aquavit (preferably Linie)
  • 1 ounce Cynar
  • 1 ounce fino sherry (preferably La Ina)
  • 2 dashes peach bitters

Garnish: lemon peel

  1. Add all ingredients to a mixing glass.
  2. Add ice and stir well.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with a lemon peel.