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1 oz St. George Dry Rye Reposado
1 oz brown amaro
1 oz sherry
2 dashes grapefruit bitters
Robert Hess’s Trident was the quintessential genre-swap of the cocktail renaissance, so it comes as no surprise that our genre-bending Dry Rye Reposado Gin would work perfectly in it. Hess patterned the drink on the Negroni, replacing its ingredients with cousins that would fulfill the same role while adding their own unique flavor profile. Gin became aquavit, Campari became Cynar, and sweet vermouth became sherry. In this case, because Dry Rye Reposado has carraway and pepper in its botanical bill, it presents itself as a gin with aquavit sympathies. The wine barrels we use to age Dry Rye Reposado add notes that merge seamlessly with the sherry (use a manzanilla if you prefer your drinks dry, an amontillado or oloroso if you like more balance). The brown amaro ties everything together. And, if you have some grapefruit bitters (orange works too) to replace the peach bitters Hess used in his recipe, that will highlight the pithy character of the Dry Rye Reposado. To mix, stir all the ingredients over ice, then strain into a chilled cocktail glass. Garnish with a twist.
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