San Francisco : Cocktail-Mixing Class
Cocktail-Mixing Class

Head of the Class

04.27.2009

Submitted by hsnavely on Sun, 04/26/2009 - 11:05pm.
The Bite:
Hey there, overachiever - think A is for Alcohol and B is for Booze? Then you'll earn high marks at CUESA's Hands-on Artisanal Cocktails class. Roll up your sleeves with Cyrus Resto's bar god Scott Beattie and get cracking on two cocktails made with Alameda's Hangar One vodka and SOL (seasonal-organic-local) fruit from the Ferry Building Farmers Market: the Rhubarbarella with fresh rhubarbs (duh) and lemon juice, and the Beau Regards made with fresh blueberries and ginger essential oil. Smart.
Why Care?: 
Knocking back locally made vodka cuts down on shipping emissions, and locally grown organic fruit supports the NorCal economy and unsupports (yeah, it's a word...) pesticide use.
Learning to make our own simple syrup and sugar a rim properly is one of the best things we'll ever be paid to do - cheers, Mama Earth.
Wanna Try: 
Hands-on Artisanal Cocktails class; May 16, 2-4 pm; Ferry Building Marketplace; One Ferry Building (415-291-3276 x 103). Tickets, $40.

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Cocktail Fact

Now we do it just for fun, but early distillers often flavored their vodka with fruit, herbs, or spices to mask impurities.

Small Changes Add Up

If 10,000 SF Biters drink locally made vodka versus the stuff imported from Russia this month, we'll save enough fuel to fly from SF to Moscow 24 times.

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