Robert Hess says he originally created the Trident, which he calls “one of my most successful cocktails,” while working with Fee Brothers’ peach bitters, but then found that Cynar fit perfectly into the flavor profile. “It’s essentially a Negroni, just shifting everything toward a more obscure ingredient,” he says.
1 oz. dry sherry
1 oz. Cynar
1 oz. aquavit
2 dashes peach bitters
Tools: mixing glass, barspoon, strainer
Garnish: lemon twist
Stir all ingredients with ice. Strain into glass and garnish.