Time to get into some holiday spirit(s). The Center for Urban Education about Sustainable Agriculture (CUESA), operator of the acclaimed Ferry Plaza Farmers Market, is hosting ~TWO HOLIDAY-THEMED COCKTAIL EVENTS~: a happy hour tasting on Wednesday December 2nd and a hands-on class on Saturday December 5th.
On Wednesday December 2nd, CUESA and the San Francisco Chapter of the United States Bartenders Guild (USBG) will host an evening of holiday farmers’ market cocktails at the Ferry Building from 5:30pm—7:30pm. Guests will get two full-sized signature cocktails made with Jim Beam bourbon and crafted with early winter produce (think dates, clementines, kumquats, and pomegranates). Also available to taste are eight sample-sized drinks from bartenders Scott Baird from 15 Romolo; Lou Bustamante, bartender at large; Erick Castro from Rickhouse; Darren Crawford from Bourbon & Branch; Tim Gushue from Butterfly; Parker Heineman from Lingba; Trip Hosley from Sauce; Brian MacGregor from Jardinière; Enrique Sanchez from La Mar; Aurora Siegel from Rose Pistola; Aaron Gregory Smith from 15 Romolo; and Sierra Zimei from Seasons Bar at Four Seasons San Francisco. Cocktails will feature Auchentoshan, Batiste Rhum, Cabana Cachaça, Campari, Corzo Tequila, Oxley Gin, Pierre Ferrand Ambre, and VeeV Açaí Spirit (guests will vote on their favorite drinks).
You’ll also be able to graze on hors d’oeuvres, courtesy of local restaurants Butterfly, 15 Romolo, Tacolicious, and CUESA’s market chef, Sarah Henkin. Tickets to “Holiday Farmers Market Cocktail Night” are $30. All proceeds benefit CUESA and the USBG equally. This event sells out, so be sure to get your ticket now!
Then on Saturday December 5th, CUESA will host a hands-on cocktail class with Scott Beattie, author of Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus, and Marko Karakasevic, 13th generation distiller of Charbay Winery and Distillery. Beattie will teach the group how to make three drinks from his book highlighting winter citrus: the Meyer Beautiful (My, You’re Beautiful), the Pelo del Perro (Hair of the Dog), and the classic Margarita. Instruction will include side recipes, garnish how-tos, foams, and rim sugars and salts. Karakasevic will share his vast knowledge of the distillation process, and Charbay’s role as pioneers in the modern American artisan distillery movement. Drinks will feature Charbay’s small-batch spirits and fresh, seasonal fruit from the market. (Scott’s book will also be available to purchase.) Tickets are $40 and include instructions and all drinks. Cheers!