Last Call for 2010 CUESA Farmers' Market Happy Hours

Lou Bustamante
Zero Zero's Joel Teitelbaum shakes it up on the Embarcadero.
CUESA and the U. S. Bartenders' Guild (USBG) are pooling efforts once again this week to showcase local produce and bartending talent for the last Farmers' Market Happy Hour of 2010.

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

Lou Bustamante tweets at @thevillagedrunk. Follow SFoodie at @sfoodie.

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