The Center for Urban Education About Sustainable Agriculture (CUESA) and the Northern California Chapter of the United States Bartenders Guild (USBG) are kicking off their annual Happy Hour series at the Ferry Building on Wednesday night.
This marks the fourth year of the popular series, which highlights Bay Area bartenders, who are given a list of seasonal ingredients and a single spirit to come up with an original cocktail.
Wednesday’s event will feature winter citrus, including kumquats, pomelos, meyer lemons and mandarin and blood oranges.
The event costs $35 (although as of this writing, it appears it has sold out), which will get guests two full-sized cocktails made with Campari from the bartending team at the soon to open Locanda.
They will also be able to taste 10 sample-sized drinks from other participating bartenders.
Locanda executive Chef Anthony Strong will be offering appetizers to accompany the full-sized drinks, giving guests a preview of the restaurant’s scheduled opening in March.
Other restaurants will also be offering hors d’oeuvres.
Click here for more information.
Photo Credit: CUESA, via Flickr.