The Bourgeois Pig's Frank Cisneros on Forgotten European Spirits

Categories: Behind the Bar

Jena Cumbo

To create the sophisticated drink menu at the new Bourgeois Pig in Carroll Gardens, Frank Cisneros has been delving into the often mysterious world of European liquor. He told us about his adventures tracking down some of the forgotten spirits and liqueurs from the Continent and mixing them back into the bar scene.

How did you get into the drink business?

The short story is that I used to live in southwestern Washington State and do a lot of antique shopping. One day, I found an old copy of William Boothby's The World's Drinks and How to Mix Them, and I had no idea what it was, but I bought the book and a ton of alcohol, and I set out to make every drink in it. It took me about a year, and I got through most of the book. Back then, I was working at regular dive bars in Portland and DJing. Years later, I moved to New York, and I started working at a restaurant and got my wine degree. While that was going on, all these bars were opening, particularly PDT and Death & Co., around 2007. And I started thinking that this was really interesting; this was the stuff I used to do at home. Never did I think the things I used to read about in books were something people could do for a living. It was a lot more interesting than even wine. So I gave up the whole wine thing and met Tom Chadwick, who's the owner of Dram, in 2008, and he helped me put the book knowledge that I had to actual muscle memory, and learn the nitty-gritty of cocktail bartending, and it all took off from there.

You've described the cocktail menu at the Bourgeois Pig in Brooklyn as "consciously European." What does that mean exactly?

When you look at the great classic cocktail bars in New York -- whether that's Death & Co. or PDT or Little Branch -- they predominately rely on rye, rum, and gin. Really gin and whiskey are the two main things, and neither of those is a Continental European spirit. When you're talking about spirits from Europe, you're talking about Italian amaros; brandies, typically French brandies but not just cognac; German brandies; Spanish brandies from Jerez -- all these are pretty much forgotten spirits. What I wanted to explore was how to rely a little less on the tried-and-true formula of rye, bitters, and sugar, and see if I could do something else with other spirits instead. But I wanted to maintain a firmly classic style, because I don't necessarily believe in using liquid-nitrogen infusions and all that. I do appreciate it, but I definitely wanted to be classic while using these old spirits.

Are these European spirits hard to track down?

They are ridiculously hard to track down. When I first created the menu, part of it was laying out a palate of what I can even commercially get. I asked myself why my colleagues had never done something like this before. And, as I found out, the answer is that it's really hard to get a lot of these spirits. Most recently, I designed a cocktail around a German caraway-based spirit, kummel, and it became entirely unavailable in New York State -- there just wasn't any. So it became a matter of calling around to different companies, trying to figure out where some was left. And I found one container of it that's coming through customs that I'm supposed to be able to get this week. So it's just stuff like that. Obviously, if you're making cocktails with Maker's Mark you're not going to have these issues. But sometimes I'm dealing with spirits of which there are only three cases in the entire United States. So it becomes a one-shot sort of deal.

What spirit are you most excited about on the menu?

There's one called Pelinkovac, a Balkan spirit, which is best described as maraschino liqueur meets sweet vermouth meets Italian amaro. There's really nothing else that tastes like it, so it has been really fun to experiment with it. We use it in one of our cocktails called the Eastern Bloc -- a play on a Vieux Carré, which means "old square" in French, a classic New Orleans cocktail traditionally made with sweet vermouth, rye, and brandy. We played around with it, introducing German brandy, Italian amaros, sweet vermouths, and the Pelinkovac. So I think that's a really fun one. Our bar and Amor y Amargo are the only two places in the city where you can get the spirit, as far as I know.

Location Info

The Bourgeois Pig - CLOSED

387 Court St., New York, NY

Category: Restaurant

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Felix Dzerzhinsky
Felix Dzerzhinsky

Very cool! I like the idea of the Eastern Bloc; brings back memories of long nights working away in the Lubyanka. Wish you the very best success with the Bourgeois Pig venture. 


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