Day two of SF Cocktail Week brought your intrepid West Coast correspondent to the Ferry Terminal Building for an event highlighting cocktails with farm-fresh fruits and vegetables. The tasting was co-sponsored by CUESA, the Center for Urban Education about Sustainable Agriculture, and the SF chapter of the U.S. Bartender’s Guild.
I think a few years ago I would have been hesitant about something like this — I prefer to eat my vegetables, not drink them. But any lingering misgivings were cast aside as I thrilled to concoctions with ingredients like balsamic syrup, cucumber, and roasted jalapeno agave.
One of the stars of the event was the “official” Cocktail Week cocktail, the Soiree.
- 1/2oz Partida Blanco tequila
- 3/4oz green Chartreuse
- 1/2oz St. Germain
- 1/2oz lemon juice
- 2 dashes cinnamon chile tincture
Combine first five ingredients in an ice-filled mixing glass and shake until well chilled. Strain into a chilled cocktail glass and garnish with a mint leaf.
Duggan McDonnell, H. Ehrmann, and Jeff Hollinger for SF Cocktail Week 2008
You can also read Gary Regan’s take on the drink from the San Francisco Chronicle, where you’ll also find the instructions on that tincture.
When you try this drink will you (a) make the tincture, (b) substitute something (what?), or (c) forego it altogether?