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Bottoms Up! D.I.Y Cocktail Class Featuring Charbay Spirits: SF

CUESA (the Center for Urban Education about Sustainable Agriculture

Saturday, June 18, 2011 from 2:00 PM to 4:00 PM (PDT)

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General 23 Tickets Ended $50.00 $3.74

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Event Details

The Center for Urban Education about Sustainable Agriculture (CUESA) and barman extraordinaire Scott Beattie are hosting a class celebrating the arrival of the summer cocktail season! Whether you need to cool-off or warm-up during the Bay Area summer, cocktails provide a delicious solution.

 

Northern California spirit maker Marko Karakasevic will bring many of the bottles found in his Charbay label portfolio to taste and experiment with, including several whiskeys, two rums, pastis, a port, aperitif wines, a tequila, and a black walnut liqueur. Scott will show how to mix unique cocktails with early season berries, stone fruits, and herbs from the Ferry Plaza Farmers Market.

 

Date and time: Saturday, June 18, 2011, 2:00-4:00 pm 

Location: CUESA Kitchen at the Ferry Building 

Cost: $50 (includes tasting, hands-on cocktail instruction, take-home booklet) 

Scott Beattie is the bar manager of Healdsburg’s Spoonbar and author of Artisanal Cocktails (Ten Speed Press, 2008).

Charbay Spirits owner Marko Karakasevic works with his father Miles to carry on the 13-generation Serbian family tradition of carefully and painstakingly turning fermented fruits into beautiful spirits. What began as a Brandy-making endeavor in the 1980s in the US has expanded far beyond to include an array of quality spirits.   

This class is part of a six-part series taught by Scott Beattie. All classes include a short “Cocktails 101” demo that will include proper shaking and stirring techniques (and the reasons why you would do either), precise measurement, ice, glassware selection, and several other helpful tips that will insure better home bartending.  In addition to hearing from the guest speaker, all attendees will also receive excellent printed information about additional spirits. Classes sizes are small, limited to 40 students, and are mostly DIY.  Get ready for lots of hands-on experience with the shakers and strainers!  Time permitting, Scott will present and sign copies of his book “Artisanal Cocktails,” available for $28, (cash/check only). All classes are held on Saturdays and cost $50.

 

Have questions about Bottoms Up! D.I.Y Cocktail Class Featuring Charbay Spirits: SF? Contact CUESA (the Center for Urban Education about Sustainable Agriculture

When & Where


CUESA kitchen at the Ferry Building
Ferry Building
San Francisco, CA 94111

Saturday, June 18, 2011 from 2:00 PM to 4:00 PM (PDT)


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Organizer

CUESA (the Center for Urban Education about Sustainable Agriculture

CUESA is a nonprofit organization dedicated to promoting a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Sustainable food system uses practices that are environmentally sound, humane, economically viable, and socially just. CUESA’s educational programs include our Market to Table events, farm tours, weekly electronic newsletter, lectures and panel discussions, educational displays, and more (like today’s jamming class!).  Learn more at www. cuesa.org

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