Summer Fruit is for More Than Just Salads -- Learn How It Can Get You Seriously Hammered

peaches ferry.jpg
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Potential cocktail mixers on display at Ferry Plaza.
​The hottest bartenders in town are partnering with the Center for Urban Education about Sustainable Agriculture(CUESA) and the S.F. chapter of the United States Bartenders Guild tomorrow, 5:30-7:30 p.m., at the Ferry Building to make cocktails with botanical-based spirits and fresh summer fruit.

A mere $30 buys you two full-sized drinks prepared with Square One Botanical, a floral and fruit-flavored spirit (use it in the recipe that follows), plus a dozen sample-size cocktails from such bar stars as Bourbon and Branch's Ryan Hazen, Heaven's Dog's Jackie Patterson, Range's Brooke Arthur, and Beretta's Gabriel Lowe, among others, using other spirits, some standard, some more unusual, including Beefeater 24 Gin, Bols Genever, Chartreuse, Galliano, and Plymouth Gin. Also included are alluring nibbles from Zuppa (barbecue shortrib sandwiches), Chez Papa Resto (fresh fig tarts with pistou, goat cheese, and rosemary), Laoïla (crostini with ricotta and nectarine conserva), Boulevard (rib sandwiches), and MarketBar (wild shrimp and zucchini ceviche). Vote for your favorite drink, and you just might win a raffle for bartending and farmers market prizes.

Purchase tickets through Brown Paper Tickets. Recipe after the jump.

Mountain Peach Cocktail

Half a ripe white peach (or 2 ounces peach purée)
2 ounces Square One Botanical
1 ounce lemon verbena syrup (recipe follows)
1/2 ounce fresh lemon juice

Place peach in a mixing glass and muddle well. Add Square One Botanical, syrup, and lemon juice. Cover with ice and shake well for 10 seconds. Strain into a chilled cocktail glass and garnish with a peach slice perched on the rim of the glass.

To make the lemon verbena syrup:
Boil a cup of water and add 15 to 20 fresh lemon verbena leaves. Simmer until very aromatic. Strain out the leaves and return the infusion to the heat. Stir in a cup of sugar and stir till dissolved. Cool and store in a sealed container in the refrigerator.

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