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Seasonal Mixology - Original Cocktails For Right Now

The Boothby Center for the Beverage Arts

Monthly Event - Third Wednesday of every month: 7:00 PM to 10:00 PM (PDT)

Seasonal Mixology - Original Cocktails For Right Now

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Seasonal Mixology

Original Recipes That Explore the Flavors of the Month,

Hosted by H. Joseph Ehrmann and featuring Guest Bartenders

from the Best Bars in the Bay Area and Beyond


Reza Esmaili    

3 hrs – This class teaches the culinary aspects of utilizing fresh seasonal ingredients in the creation and presentation of exceptional cocktails. It takes into account the most current information from our farmers as to what is ripe NOW, what is on its way out of season and what we have coming up soon. By staying in contact with our farmers markets and the seasonality of ingredients, we can continually keep our cocktails fresh and appropriate for the times.

 We will include a brief review of tools and techniques, but the focus will be on the drinks and concepts. A basic knowledge of bar skills would be helpful but not required (this is a good follow up class for those who have taken our Mixology 101 class).  

Class takes place on the Third Wednesday of every month, from7pm to 10pm, and will be taught by different instructors each month, from top bars in San Francisco.

Class starts on time. Please don't be late.

Read about our classes here:

Wall Street Journal

7x7 Magazine

Daily Candy           Bay Guardian


THIS MONTH: Reza Esmaili, Derby Cocktail Co.

About Reza


Reza really likes to eat and drink well, but loves to serve and entertain most.

Born in Tehran, Iran and raised in Marin County, hospitality was a trait learned early in life.  Expressing this inherent characteristic has been a priority throughout his 24 years working in San Francisco restaurants, hotels, bars and nightclubs.

Reza established his chops at the Fairmont Hotel on Nob Hill and then Gordon's House of Fine Eats, where he managed one of the city’s first well-crafted cocktail and spirit programs in 1999.  In 2001 he partnered in Pesce Seafood Bar to serve extraordinary northern Italian seafood fare, wines and cocktails to great acclaim. Since then he has been a key talent in the launch of local favorites Conduit, Zare at Fly Trap, Smuggler’s Cove and Honor Bar. His cocktails are thoughtful, unique, and expressive of delicate layers and complexity. “Bar work takes up much of his time, but Esmaili is a restaurateur in the earnest, almost outmoded definition of the word.”, as described
by the SF Chronicles’ 2009 Bar Stars feature.

Ananas is Farsi for “pineapple”, the international symbol of hospitality. 
"Substance, Service, and Style" is the theme for every Ananas project; be it a restaurant launch, informative seminar, charity endeavor, a cocktail styling photo shoot, or an industry event, you are sure to find all three elements expertly represented.

In 2012, Ananas Consulting was commissioned to redevelop the bar programs for Project One Gallery and the historic Sweetwater Music Hall in Mill Valley.

Spring 2013 marks the  launch of a collaborative effort, Derby Cocktail Co., a mobile cocktail and food offering based on the talents of Ananas and Stag Dining Group.

Reza is proud of his contributions to the local and regional community.  In addition to serving as former President of the Northern California Chapter of the United States Bartender’s Guild, he was elected as Northwest Regional Vice President in May 2013. This new position oversees the leadership of six Chapter cities in California, Nevada, Oregon, Washington and Hawaii. He also participates in food related philanthropic causes such as Taste of the Nation, Meals On Wheels, SF Chefs and CUESA.

Reza lives in Pacific Heights, visits his mom weekly and loves the color pink .

Michael Cecconi Carlo Splendorini


Past instructors have included Scott Beattie (Goose and Gander), Michael Cecconi (Two Sisters Books and Bar), Reza Esmaili (Ananas SF), Brian MacGregor (Wing Tip), Carlo Splendorini (Michael Minna), Joel Teitelbaum (The Starlight Room), Daniel Hyatt (Alembic BAr) and more.

Check out our Facebook page for our photo albums of past classes.

This class is offered from 7pm to 10pm on the second Wednesday of the month. All materials are included and you get to consume everything you make! PLEASE EAT BEFORE CLASS.  Students must be 21 years old and older and will be identified at the beginning of class.

Breaking and Entering Bourbon   

All natural, fresh ingredients used and Top Shelf Spirits.

Though parking is relatively easy WE RECOMMEND THAT YOU DO NOT DRIVE, if you are going to drink your cocktails. Parking options: on street or across the street at the Some Grand Building ($2 for first hour, $8 up to 4 hours). Bart Civic Center stop is 1.5 blocks away and we are centrally located for easy taxi access.

M Cafe is open in the front of the buliding if you care to get food and bring it in.

All ticket proceeds go toward sustaining The Boothby Center and our mission of preserving and advancing San Francisco's cocktail and saloon culture. Thank you for your support.

Scott Beattie Teaching

photo credits: Jonathan Fong

Have questions about Seasonal Mixology - Original Cocktails For Right Now? Contact The Boothby Center for the Beverage Arts


The Boothby Center for the Beverage Arts
1161 Mission Street
Suite 120
San Francisco, CA 94103

Monthly Event - Third Wednesday of every month: 7:00 PM to 10:00 PM (PDT)

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The Boothby Center for the Beverage Arts

The Boothby Center exists as a place to preserve and promote the cultural heritage of saloons and their cocktails via educational and entertaining events. The "Cocktail" Bill Boothby Center for the Beverage Arts is the home of exceptional beverage education and events in the San francisco Bay Area and hosts a wide variety of our own curiated events as well as serving as a full service rental venue for your own event needs. For information on a private rental, please call 415-710-9053 or email theboothbycenter@gmail.com

cocktail class

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Seasonal Mixology - Original Cocktails For Right Now
San Francisco, CA Events Class

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