A Saucy Exclusive: Trio Spring Cocktails


trio drnk menu

Spring sun and fresh cocktail menus make me feel like writing poetry, so I wrote a poem to start this article.

Spring sun warms my cotton t

An energy buzzes inside of me

like the inevitable buds of Aspen trees

are these summer dreams

Yes, tis true, spring is springing and people are writing bad poetry; however, the change of season is being celebrated much more gracefully at Jackson’s favorite American bistro. Just south of Broadway on Glenwood’s quiet side streets, Trio is welcoming warmer temps with a new drink menu.

Highlights include a mint julep just in time for the Kentucky Derby, a Bloody Martini, presumably also just in time for the Derby, as well as a series of intriguing lemonades, a new margarita and mojito.

Paul Wireman and Will Bradof started Trio in 2005 and have from the very beginning mixed talent and homemade creativity in everything they serve up. The newly released drink menu is no exception.

“It’s fun to change from winter, to spring, to summer cocktails,” said Wireman, who puts together the restaurant’s list of elixirs. “You get to use fresher ingredients. In the winter we get stuck on boozy cocktails not everybody gets, but in the spring we can work with fresh ingredients, which allows us to make drinks that are more appealing to everyone.”

The Blanton’s Mint Julep is a refreshing rendition. Bourbon, agave, lemon and house-made creme de menthe are poured over crushed ice and garnished with a twig of fresh mint. The result is a minty bourbon drink that avoids being syrupy while still maintaining a light sweetness.

The Bloody Martini mixes a fresh pressed horseradish and tomato juice with Chopin vodka in this long stemmed version of a bloody mary. Fresh vegetables from Cakebread Farm garnish its rim. For the Tea Party Fizz, Wireman infused an English gin with darjeeling tea and added lemonade for what sounds like a gin based Arnold Palmer, or should I say John Daly.

The hibiscus thyme lemonade also sounds like it might be good after a hot day on the golf course or in the mountains, as does the basil mojito.

The blood orange margarita is the only other drink besides the Wyo Mule that will remain on the drink menu, but the caramelized pineapple margarita, which also includes some yellow aji peppers, will also join the party.

Trio will replace their Bulleit Rye sazerac with a Bulleit Rye bronx made with cherry liqueur, in-house chocolate mole bitters and brandied cherries. Finally, to round out their menu the restaurant is bringing back its Pimm’s Cup.

According to Wireman, the menu is exclusively for the spring, so now is the opportune time to pair spring weather with two for one entrees (until May 11) and a fresh elixir list.

To have a Saucy column written about your restaurant, contact millermountain@gmail.com.


About Author

A Jackson native, Miller remembers when the West was still wild and you couldn't eat sushi in Jackson. The remote nature of his western home inspired him to explore the world and its many ways. Times have changed and the world has come to Jackson, but Miller has not stopped exploring. The Sophisticated Man Menu is the account of a Jackson 30-something in his quest for gourmet adventure.

Comments are closed.