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Wednesday, September 19, 2012

Cocktail Week Events for Wednesday, Sept. 19

Posted By on Wed, Sep 19, 2012 at 11:30 AM

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Day three of the extravaganza begins and is building some steam with six events on the schedule tonight. The main event will showcase bartender talents from Oregon to San Diego, and an assortment of happy hours, seminars, and plenty of cocktails, even in the food. Oh, yes, there's also a great FREE party tonight if you're quick!

See Also:

- Cocktail Week Events for Tuesday, Sept. 18

Best of the West

Where: Tradition Bar, 441 Jones (at O'Farrell)

When: 6 p.m. - 9 p.m.

Cost: $45 in advance and $55 at the door, limited VIP tables for 4 available for $100 per person SOLD OUT

The rundown: Take a cocktail tour of the West Coast with bartenders representing the their bars with a signature cocktail. You find hometown kid Kevin Diedrich of Jasper's Corner Tap & Kitchen, Annalisa Huante of Cin Cin from Reno, J.R. Starkus of RM Seafood from Las Vegas, Christian Siglin of Craft and Commerce from San Diego, David Shenaut of Ronin-Mercenary from Portland, Naomi Schimek of The Spare Room from Los Angeles, Chris Sinclair of Red Rabbit from Sacramento and Andrew Friedman of Liberty in Seattle.

Brasserie S&P and Old World Spirits Happy Hour

Where: Brasserie S&P (at the Mandarin Oriental), 222 Sansome (at Pine)

When: 5 p.m. - 8 p.m.

Cost: Free with RSVP to nkosta@mohg.com or calling (415) 986-2020

The rundown: Belmont's Old World Spirits will be offering a tasting of their full line up including Blade Gin, Rusty Blade Gin, Kuchan Walnut Liqueur, Gold Run Rye Whiskey, and fruit brandies at Brasserie S&P. Special cocktails featuring their spirits will be mixed up by Priscilla Young's including twists on the classics for $6 each. The specials menu includes a Lychee Gin Rickey (Blade Gin, lychee, lime soda water), The Rusty G&T (Rusty Blade, housemade Sensei Saffron tonic water, lemon), and a Corpse Reviver Letter P (Blade Gin, Kuchan Peach Brandy, Lillet Blanc, lemon, La Sorciere Absinthe).

Bottle-Ready Beer Distilled Into Whiskey: The Story of R5 Whiskey, Clear and Aged Styles

Where: Bourbon & Branch, 501 Jones (at O'Farrell)

When: 5 p.m. - 8 p.m.

Cost: $25 in advance

The rundown: If you love beer and whiskey, then this is a seminar you won't want to miss: Charbay distiller Marko Karakasevic recently released two whiskies distilled entirely from Bear Republic Brewing's famed Racer 5 IPA. The discussion will include how the spirits were produced and a tasting of Racer 5 IPA and a taste of both the unaged and aged whiskies.

H2O Infused Cocktails with MAVEA

Where: 15 Romolo, 15 Romolo Place (at Broadway)

When: 5:30 p.m. - 7:30 p.m.

Cost: $20 regular, $25 at the door

The rundown: Like cocktails but can't drink for some reason? Join this class on making water based drinks that comes with a complimentary water filter pitcher.

Italian Cocktail Hour Hosted by Tablehopper

Where: Blackbird, 2124 Market (at Church)

When: 6 p.m. - 10 p.m.

Cost: $35 advanced purchase, $40 at the door (cash or credit)

The rundown: Hang out with the Hopstress sipping and enjoying tasty bites (natch). 1960's Italian music, charcuterie provided by the Fatted Calf, and a choice of three cocktails or shots of amari.

Negroni on Negroni Presented by Tango & Stache and Dalva

Where: The Hideout, 3121 16th St. (at Albion), inside Dalva

When: 7 p.m. - 11 p.m.

The rundown: This pop-up is all about Negronis and pork with Tango & Stache partnering again with The Hideout at Dalva serving up Negroni Smoked Pork Butt sandwich on a Sour Flour roll ($7) paired with Hideout barman David Curiel's delightful and boozy Negroni Sno-Cone ($7).

SAGE "Garden POP-UP" Party

Where: The Hancock Room, 1350 Powell (at Broadway)

When: 7:30 p.m. - 9:30 p.m.

Cost: Free to first 30 RSVPs at: rsvp@artintheage.com

The rundown: Art in the Age celebrates the release of their colonial inspired sage spirit with cocktails and location even the founding fathers would enjoy.

Lou Bustamante tweets at @thevillagedrunk. Follow SFoodie at @sfoodie, and like us on Facebook.

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