The Blackbeard debuted on the PDT cocktail menu in the Summer of 2008. It's another creation by former PDT bartender Daniel Eun, who now attends law school full time but occasionally manages to squeeze a few shifts every now and then at The Varnish in LA. Apparently the drink's name came about when he ended up with a bunch of blackberries on his chin during recipe testing.
1.5 oz Beefeater Gin
0.75 oz Krogstad Aquavit
0.75 oz pineapple juice
0.5 oz lemon juice
0.5 oz agave syrup
1 mint sprig, as garnish
Tools: shaker, muddler
Glass: rocks glass
Method: muddle the blackberries in the shaker, then add everything else except the mint and shake without ice. Pour unstrained into a chilled rocks glass. Top with crushed ice and garnish with the mint sprig.
The Blackbeard is similar to a Bramble except that it's a whole lot better, brighter (from use of fresh blackberries instead of blackberry liqueur), and more complex as a result of the savory herbal notes provided by the aquavit. It's a drink you should definitely revisit during the warmer months, or make now if you live in, say, Los Angeles.
*This post is part of a series in which Payman takes on the task of making and writing about every cocktail featured in the PDT Cocktail Book, as well as providing an awesome photo of each drink taken by Vanessa Bahmani Photography.
**Got a question? He can be found on twitter @paystyle, you can email him at payman [at] pdtproject.com, or simply drop him a comment below.