MARCH 19, 2012

El Cumbre Del Monte
@ Blackbird

Blackbird took the barrel-aged Negroni trend and ran with it, never looking back. This latest incarnation of their barrel-aged cocktails incorporates smoky agave with three kinds of bitters and rosé vermouth to make the meanest pink drink you’ve ever ingested.

Price: $12.00

Served Up By:

  • Blackbird
  • website

  • Castro
    2124 Market St
    San Francisco, CA 94114
    Get Directions
  • (415) 503-0630
  • Mon-Fri 3pm - 2am
    Sat-Sun 2pm - 2am

Accepts Credit Cards: No

Price Range: $$

Parking: Street

Attire: Casual

Good for Groups: Yes

Outdoor Seating: No

Alcohol: Full Bar

Happy Hour: Yes

Has TV: No

Wheelchair Access: Yes

The Dish:

Smoky mezcal and pure agave tequila are balanced with a mellow pink vermouth, and given a triple kick of apricot, peach and Peychaud's bitters, before they're stashed in a charred oak barrel for a month or two in advance of appearing on the menu. This drink is 100% booze with a hint of sweetness, and the warm, rich vanilla effects of wood, fire and time.

Key Ingredients: Del Maguey Mezcal Vida , blanco tequila, rose vermouth, apricot bitters, peach bitters, Peychaud's bitters

The Place:

Blackbird offers the best craft cocktails in the Castro and was the first SF bar to embrace the barrel-aged cocktail trend. Starting with a Negroni in the style of Clyde Common in Portland, they have continued to offer innovative aged cocktails, usually with three different options among the many other cocktails on the industrial, brown paper roll that serves as the menu. The crowd tends to walk the line between metro and fabulous, and the bar gets busy early, with ten taps plus a selection of bottles and cans, and ten wines by the glass.

Insider Secrets:

Pool without a queue—Blackbird's pool table must be the most under-utilized in the city. Not once have I seen anyone playing, let alone waiting for a game.

Recommended By:

Quinn Sweeney
Quinn Sweeney

Quinn is an artist, educator, and enthusiast for every aspect of creating and consuming all manner of food and beverage. When he's not in the studio or classroom, he can quite often be found experimenting in the kitchen or concocting new cocktails.

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