Tomorrow night, Wednesday May 15th at the Ferry Building, our neighborly farmers market organizers at CUESA are teaming up with the US Bartenders Guild to host their seasonal drinking event celebrating spring produce, alcohol and (of course) 20 years of the Ferry Plaza Farmer's Market.
Bartenders participating this time hail from such popular drinking establishments as: Trick Dog, Wing Tip, 15 Romolo, Local Edition, Burritt Room, and more. Last week, a few of the bar stars showed up to CUESA's Ferry Building food lab to sample what's in season and perfect their drinks for tomorrow night's event.
The event itself happens tomorrow night from 5:30 - 8 p.m. at the Ferry Building. In addition to a couple of cocktails with your $40 ticket price, hors d'oeuvres will be provided from restaurants like 25 Lusk, Lolinda, Beretta, Starbelly and more.
In the meantime, we've asked a couple of the cocktail geniuses to share their recipes so you, dear tipsy readers, can head down to the Ferry Plaza this weekend and impress your friends with some seasonal cocktails yourself. Enjoy:
Crimson Stone for Emerald Hearts
By Chad Arnholt of Trick Dog
2 oz. American Harvest Organic Spirit
.5 oz. Lemon Juice
.25 oz Honey simple syrup
3 Cardamom Pods
1 Sprig Rose Geranium
Muddle cherries, cardamom, and geranium. Add liquid ingredients and ice. Shake. Fine Strain into a chilled Nick and Nora Glass. Garnish with a lemon twist.
By Johnny Codd of Hard Water & Heaven’s Dog
Pinch of peppermint
3-4 raspberries, cut in half
.5oz Lemon juice
.5oz agave syrup
.5oz Grand Classico bitter
1.5oz Herradura tequila
2 dashes of Absinthe
Top with a splash of ginger beer
Garnished with a pepper mint sprig
Muddle mint and raspberries in a glass. Add all liquid ingredients, then shake. Double strain over ice. Top with a splash of ginger beer and garnish with a peppermint sprig.
By Erik Mariscal
1.5 oz St George's Terroir Gin
.5oz Beet/white balsamic gastrique
.75 oz Meyer Lemon juice
2 sprigs of thyme
.5 oz moscato d'Asti
Mix gin, beet gastrique, lemon juice and thyme in a shaker. Add ice. Shake and then double strain into a coupe glass. Top with moscato d'asti and garnish with a lemon wheel and a fresh thyme sprig.
By Suzanne Long, Blogger for Mixanthrope
This cocktail featuring Anchor Distilling's magical Hophead Vodka, lemon verbena, Cocchi Americano and fresh lime is light, refreshing and free as the California breeze.
1.5 oz Anchor Distilling Hophead Vodka
0.5 oz Cocchi Americano
0.25 Fresh Lime Juice
1.5 oz Fever Tree Tonic Water
Garnished with Lemon Verbena and candied hops
By Carlos Yturria of E&O Asian Kitchen
1.5 oz El Jimador Anejo Tequila
1.25 oz strawberry balsamic shrub
1 oz lemon juice
Shake all ingredients and serve over ice
Garnish with a lemon wheel
By Jessica Maria and Chris Brunelle of Hotsy Totsy
2 oz. Remy V
1 oz. Rhubarb Balsamic Shrub
2 oz. Geranium/Bay leaf infused Strawberry soda.
Shake Remy and shrub with ice and pour into rocks glass over ice.
Top with strawberry soda.
(Details on how to make the shrub and the soda will be available at the event.)
More information and tickets for tomorrow night's event can be found on CUESA's website here.