Wednesday's event incorporates preserved and pickled produce into cocktails, a way to honor those old ― and new all over again ― methods for extending the harvest. Plan on plenty of jams, dried fruit, and fermented items making their way into the drinks, along with the last gasp of late-summer produce.
For $33 you get two full-size signature cocktails made with vodka: Hangar One Spiced Pear and Fraser River Raspberry. Then there are the nine sample-size drinks made with Death's Door gin, FAIR vodka, Leblon cachaça, Neisson Rhum Agricole Blanc, Pig's Nose Scotch whisky, Royal Combier, St-Germain, VeeV Açaí Spirit, and Zaya Gran Reserva 12-year rum.
As an added bonus, I'll be there mixing up a cocktail as well. Come by with a good spirits/cocktail question and we just might feature it in a future post.
Participating bartenders and bars include:
• Jared Anderson, 15 Romolo
• Summer-Jane Bell, Hotsy Totsy Club
• Tina Brandelli, Dosa on Fillmore
• Christina Cabrera, USBG San Francisco
• Michael Callaghan, Harry's Bar
• Trip Hosley, Sauce
• Andrea Parea, Elixir
• Kelli Rivers, Hotsy Totsy Club
• David Ruiz, Mr. Smith's
• Joel Teitelbaum, Zero Zero
• Peter Vestinos, Death's Door Spirits
Hors d'oeuvres provided by:
• 15 Romolo
Farmers Market Cocktail Night: Pickled and Preserved
When: Wed., Oct. 27, 5:30-7:30 p.m.
Where: San Francisco Ferry Building, the Embarcadero
Cost: $33; 21 and over only
Tickets available via Eventbrite