Photo from CUESA website.
Sounds like drinks are gonna flow like lava at the Ferry Building when CUESA and the Northern California Chapter of the United States Bartenders Guild hold their next (bigger and badder) ~FARMERS MARKET HAPPY HOUR~ on Wednesday May 25th. The event’s theme is “Pacific coast produce meets Pacific Rim cocktails,” and highlights cocktails made with spring produce (from strawberries and cherries to guavas, cucumbers, and pea pod juice), including an erupting volcano cocktail from local watering hole Smuggler’s Cove.
Guests will enjoy three full-sized signature cocktails made with El Tesoro Tequila, Cruzan Single Barrel Estate Rum, and Laphroaig Islay Malt Whisky. They’ll also taste 12 distinct, sample-sized drinks that will combine farmers’ market ingredients with FAIR. Quinoa Fair Trade Vodka, Moon Mountain Vodka, Michael Collins Irish Whiskey, Oxley Dry Gin, No.3 Gin, Solerno Blood Orange Liqueur, Combier Original Orange, Herradura Tequila, Casa Noble Tequila, Siete Leguas Tequila, St. George Absinthe Verte, and VeeV Açaí Spirit.
Using the best market-fresh ingredients, the bartending stars who will be making original cocktails for you include Erik Adkins from The Slanted Door and Heaven’s Dog, Martin Cate and Steven Liles from Smuggler’s Cove, Brandon Josie from 15 Romolo, Michael Callahan from Azul, Kristin Almy from Bar Adagio, Tony Devencenzi from Bourbon & Branch, Kevin Diedrich from Burritt Room, Matt Harrison from Delarosa, Alicia Walton from Elixir, Keli Rivers from Hotsy Totsy Club, Kate Bolton from MICHAEL MINA, David Ruiz from Mr. Smith’s and That’s My Jam, Peter Vestinos from Prospect, and Jeff Lyon and Ken Furusawa from Range.
Expect tasty bites too: hors d’oeuvres will be provided by 15 Romolo, Beretta, Delarosa, Ozumo, Revival, Sutro’s at the Cliff House, and Venus. Guests are encouraged to vote for their favorite drink and hors d’oeuvre, and five winners will be selected to receive bartending and farmers’ market prizes. Tickets are $40 online. All proceeds benefit CUESA and the USBG equally.
Wednesday May 25, 2011
CUESA Kitchen at the Ferry Building