Last year’s San Francisco Cocktail Week was a full-but-chill week of parties and cocktails at some of our best bars. This year, the fourth annual SF Cocktail Week steps it up with a whole slew of events I’m excited (and proud) to see us throwing in the name of the cocktail, especially as our city has been one of the two leading the cocktail renaissance long before the rest of the country caught on.
This year we celebrate in a big way with the unveiling of a new Center for the Beverage Arts, the Boothby Center (named after Cocktail Boothby) on Cocktail Week’s opening night. Cocktail Carnival Gala is the big shindig held at the magnificent Old Mint and co-presented by The Bon Vivants. There are daytime seminars, late night after-parties and a cook-out (including ferry ride) at Hangar One/St. George Distillery. Some events are free, while tickets range anywhere from $10-$95.
Decide which ways you will imbibe, knowing your tickets support our city’s rich drinking and cultural heritage via the event’s presenters, Barbary Coast Conservancy of the American Cocktail (BCCAC), founded by H. Joseph Ehrmann (Elixir), Jeff Hollinger (Comstock Saloon), and Duggan McDonnell (Cantina).
Check the schedule for events you most want to hit. I’ll see you at the Ragtag Rabble Gaming Soirée on Thursday, or maybe the Cocktail Carnival Gala Saturday night? Oh, “whimsical” attire is recommended, so do what San Franciscans do well and dress to “impress.”
This year’s official event cocktail is “Papa Ghirardelli”, a moniker honoring Ghirardelli’s founder, Domingo Ghirardelli. Italian-born, but living in Peru where he first became successful with his confections prior to moving to San Francisco, the drink gives a nod to his dual roots with Campari (Italy) and Pisco (Peru), using Encanto Pisco. You can try the recipe at home before raising a glass next week:
1.5 oz Encanto Pisco
.5 oz Campari
.5 oz Martini & Rossi Rosato Vermouth
.25 oz Benedictine
.5 oz Lemon Juice
Seltzer Water, to fill
Orange Slice, for garnish
Combine Encanto Pisco, Campari, Rosato, Benedictine and lemon juice in an ice-filled shaker and shake for 10 to 15 seconds, or until chilled. Strain over fresh ice into a Collins glass, and top with seltzer. Garnish with a slice of orange.
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