The New Fall Menu at Trifecta Is Unconventional and Full of Delicious Surprises
The bar program at Trifecta is one of the most innovative in town, with some unique concoctions that utilize the techniques and tools of the kitchen. Two drinks are infused with charred wood: the Alaska #1 (pictured above), with Union Gin, Yellow Chartreuse, and Fino Sherry; and the Bobby Burns, with Black Grouse Scotch, Cocchi Sweet Vermouth, and Benedictine.
The wood—orange wood for the Alaska and
Another older technique is applied to the Clarified Milk Punch (pictured below). Bartenders boil milk, then add it to a concoction of bourbon, lemon, sugar, and housemade chicory coffee (also cooked in the wood-fired ovens). The citrus in the cocktail curdles the milk, allowing it to be strained through a fine mesh cloth. The resulting drink is silky and delicious, unlike anything else. The technique dates back to early America; Carroll found a description of Benjamin Franklin, while he was postmaster general, doing much the same thing though Franklin strained his milk through a pillowcase.
Not every drink on the menu is so unconventional. Classics like the Old-Fashioned, Manhattan, Gibson, and Sazerac are all there. Other original cocktails are reflective of Carroll’s straightforward approach, such as the amazing Diki Diki Punch, with Laird’s Applejack, housemade Swedish Punsch, grapefruit, and grapefruit bitters; or the Sherry Flip, with Oloroso Sherry, Ramazotti Amaro, demerara sugar, and a whole egg, topped with grated nutmeg, which makes a perfect dessert drink.
Whether you’re ordering a drink you can make at home or one that is completely unique to the bar here, you’re sure to be impressed.
Trifecta, 726 SE 6th Ave.; 503-841-6675
Drink photos by Alexander Frane; Colin Carroll photo by Kayt Mathers
Tags: Cocktails, Spirits