Trident Cocktail Recipe
Written by Enjoy the Trident Cocktail recipe this winter! Mix aquavit, Cynar, manzanilla sherry, and peach bitters for a perfect aperitive drink.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 217
Ingredients
- 1 oz Aquavit
- 1 oz Cynar
- 1 oz Manzanilla Sherry
- 2 dashes Peach Bitters
- Ice cubes
- Lemon twist - for garnish, optional
Equipment
- Coupe or Martini Glass
- Stirring Glass
- Cocktail Strainer
- Measuring Jigger
- Stirrer or Bar Spoon
Instructions
- Prep Glass: Fill a Martini or Coupe glass with ice. Give it a quick stir and set it aside.
- Add Bitters: Pour 2 dashes Peach Bitters into the mixing glass.
- Add Cynar: Measure and pour 1 oz Cynar into the mixing glass.
- Add Sherry: Add 1 oz Manzanilla Sherry.
- Add Aquavit: Finally, add 1 oz Aquavit to the mix.
- Add Ice and Stir: Fill the mixing glass with ice. Using a bar spoon or a long stirrer, stir well (for about 15-20 seconds). Give it a taste and stir a bit more if you feel like more dilution is necessary.
- Strain: Take your Martini glass or cocktail coupe and discard the ice inside. Using the cocktail strainer, strain the mixture into the chilled glass.
- Garnish: Garnish with a lemon zest twist (express the lemon zest on top of the drink and place it on the rim of the glass or drop it directly inside) and serve immediately.
Notes
Substitutes:
- Aquavit: If you don't have aquavit, use gin for a different botanical profile. If you can, try using a spicy gin (such as Ophir, for example) to mimic the caraway and cardamom undertones in the aquavit.
- Cynar: If Cynar isn't available, you can use another amaro for a similar bitter note, though it will change the flavor slightly. Great options include Averna, Punt e Mes, or even Fernet Branca (in which case you may want to cut the dose in half first as Fernet Branca has a really potent flavor).
- Manzanilla Sherry: You can use other kinds of dry sherry, such as Fino sherry, to prepare this cocktail. If you cannot find any sherry at all, you can try using extra dry vermouth; it alters the character but still works well.
- Peach Bitters: If you can't find peach bitters, try using orange or grapefruit bitters for a different but delicious twist.
Making a Pitcher of Trident Cocktail:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 8 oz of aquavit, 8 oz of Cynar, and 8 oz of Manzanilla sherry, plus about 16 dashes of peach bitters.
- Mix: In a large pitcher, combine the aquavit, Cynar, Manzanilla sherry, and peach bitters. Add ice and stir well. Give it a taste and stir a bit more if you feel like more dilution is necessary. Strain to remove the ice and transfer it into a bottle.
- Serve: Pour the mixture into chilled Martini or coupe glasses, garnish each drink with a lemon zest twist, and serve immediately. Be sure to put the bottle back into the fridge or between each serving: a Trident cocktail should always be served as cold as possible. If you have any leftovers, you can keep the bottle in the fridge for up to three months.