This Negroni variation includes equal parts of Cynar, sherry, and aquavit (akvavit). The original recipe called for two dashes of peach bitters, but I used Robert Hess’ revised recipe that includes both peach bitters and orange bitters.
Ingredients
1 oz Cynar
1 oz Long Table Långbord Akvavit (Aquavit)
1 oz González Byass Nutty Solera Medium Sherry
1 Dash Peach Bitters
1 Dash Orange Bitters
Instructions
Stir all ingredients in a mixing glass filled with ice and strain into a chilled cocktail glass. Garnish with a lemon twist. Serve straight up or on the rocks.
The Cocktail Spirit with Robert Hess
Watch Robert make his famous Trident cocktail.
Robert Hess is a cocktail enthusiast from Seattle. Since creating the Trident in 2000, the cocktail has become a favorite at the Zig Zag Café, one of Seattle’s best-known cocktail bars.
