Where: Bar Adagio, 550 Geary (at Taylor), 775-5000
When: Thurs., Sept. 8, 6:30 p.m.-8 p.m.
Cost: Free! but you must RSVP: email@example.com
The rundown: Bar Adagio's Cocktail College, the popular series held on the second Thursday of each month, happens tonight spotlighting locally based Encanto Pisco.
Pisco, an unaged grape brandy made in Peru and Chile, became famous in San Francisco during the late 1800s with the invention of the deliciously potent Pisco Punch (pisco, pineapple, lime, gomme syrup).
The evening begins with a discussion on pisco brandy with Walter Moore and Duggan McDonnell of Encanto Pisco discussing the spirit's history, production methods including the types of grapes used and distillation, and the different varieties of pisco (yes, there are more than one).
A quick cocktail demonstration follows with Adagio bar manager Kristin Almy mixing three different drinks: the classic Pisco Sour and two original creations focused on peak late-summer produce. Then the best part: the hands-on portion of the class gets you mixing and drinking your own cocktails with help from Kristin and her staff. Bring a friend to help barback--er--mix and taste all three cocktails.