Photo of Shaher Misif from CUESA.
No, I’m not talking about your liver. The next ~FARMERS MARKET COCKTAIL HAPPY HOUR~, Preserved & Pickled, is on Wednesday October 27th, and will feature a variety of infused, preserved, and pickled ingredients found in the farmers market. CUESA and the Northern California Chapter of the United States Bartenders Guild (USBG) will be providing guests with two full-sized signature cocktails made with Hangar One vodka, and eight sample-sized drinks made with Death’s Door Gin, FAIR Vodka, Leblon Cachaça, Neisson Rhum Agricole Blanc, Royal Combier, St-Germain, VeeV Açaí Spirit, and Zaya Rum. The line-up of bartenders includes: Joel Teitelbaum, Zero Zero; Jared Anderson, 15 Romolo; Tina Brandelli, DOSA on Fillmore ; Trip Hosley, Sauce; Michael Callaghan, Harry’s Bar ; Andrea Parea, Elixir; Kelli Rivers and Summer-Jane Bell, Hotsy Totsy Club; David Ruiz, Mr. Smith’s; Christina Cabrera; and Peter Vestinos, USBG Chicago. There will also be bites from some local restaurants. Cheers!
Wednesday Oct 27, 2010
CUESA kitchen at the Ferry Building