Those of you who have imbibed at Dram in Brooklyn know an important fact about the borough’s bar scene: bartender Frank Cisneros is the man. Last week, he joined author Baratunde Thurston (who penned the recently released How To Be Black) for quite the distinctive event – actually, the shindig was called The Distinctive Bartender Tour. Thurston has been travelling around the country hosting these beverage making extravaganzas, which feature top bartenders in each town mixing up cocktails with The Black Grouse, a tasty brand of Scotch.
Of course, the other bartenders at Mable’s Smokehouse last week came up with some choice ditties, but Cisneros had the most interesting drink in the form of his Blackbird Swizzle. Check out the recipe below, and mix one up when you need a little distinction in your life (because, don’t we all?):
Blackbird Swizzle (created by Frank Cisneros)
2 oz. The Black Grouse
.75 oz. Lime Juice
.5 oz. Pineapple Juice
.5 oz. Orgeat Syrup
.25 oz. Cinnamon Syrup
Angostura Bitters
Mole Bitters
Swizzle/whip shake on 3 kold draft cubes in a tall fluted pilsner glass filled with crushed ice. Top heavily with dashed angostura and mole bitters. Add more crushed ice. Garnish with a pineapple leaf.
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