Wed November 12, 2014
Chemistry of the Cocktail: Fall Cocktails of the Farmers Market
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Channel your inner mad scientist as we turn the Grand Hall of the Ferry Building into one gigantic and oh-so-delicious cocktail lab where you can taste the results. Join CUESA, the Unites States Bartenders Guild, and the Exploratorium for a night of shaken or stirred chain reactions you’ll never forget.
Thirteen of the Bay Area’s best bartenders will dive deep into molecular mixology to concoct inventive drinks using the fall farmers market bounty. Not to be outdone, eight chefs will give real-world applications to basic chemistry principles in the form of flavorful bites. Science has never been so fun—or tasty!
Guests receive two full-sized signature cocktails featuring Grand Poppy Aperitive and Slow Hand White Whiskey, 11 sample-sized drinks, and hors d’oeuvres from eight of the Bay Area’s hottest chefs.
Concerned about your sugar intake? Geek out with our refractometers. Wonder what makes fizzes so light and creamy? Our bartenders will school you in the physics of foam. Can’t keep your dilutions and infusions and distillations straight? Let our fall cocktails be your guide as your flavor perceptions are radically rewired. And no CUESA event is complete without some live culture, so go wild at the fermentation station.
Proceeds from the night support CUESA’s educational initiatives and the USBG’s professional development programs.
show less
Thirteen of the Bay Area’s best bartenders will dive deep into molecular mixology to concoct inventive drinks using the fall farmers market bounty. Not to be outdone, eight chefs will give real-world applications to basic chemistry principles in the form of flavorful bites. Science has never been so fun—or tasty!
Guests receive two full-sized signature cocktails featuring Grand Poppy Aperitive and Slow Hand White Whiskey, 11 sample-sized drinks, and hors d’oeuvres from eight of the Bay Area’s hottest chefs.
Concerned about your sugar intake? Geek out with our refractometers. Wonder what makes fizzes so light and creamy? Our bartenders will school you in the physics of foam. Can’t keep your dilutions and infusions and distillations straight? Let our fall cocktails be your guide as your flavor perceptions are radically rewired. And no CUESA event is complete without some live culture, so go wild at the fermentation station.
Proceeds from the night support CUESA’s educational initiatives and the USBG’s professional development programs.
Channel your inner mad scientist as we turn the Grand Hall of the Ferry Building into one gigantic and oh-so-delicious cocktail lab where you can taste the results. Join CUESA, the Unites States Bartenders Guild, and the Exploratorium for a night of shaken or stirred chain reactions you’ll never forget.
Thirteen of the Bay Area’s best bartenders will dive deep into molecular mixology to concoct inventive drinks using the fall farmers market bounty. Not to be outdone, eight chefs will give real-world applications to basic chemistry principles in the form of flavorful bites. Science has never been so fun—or tasty!
Guests receive two full-sized signature cocktails featuring Grand Poppy Aperitive and Slow Hand White Whiskey, 11 sample-sized drinks, and hors d’oeuvres from eight of the Bay Area’s hottest chefs.
Concerned about your sugar intake? Geek out with our refractometers. Wonder what makes fizzes so light and creamy? Our bartenders will school you in the physics of foam. Can’t keep your dilutions and infusions and distillations straight? Let our fall cocktails be your guide as your flavor perceptions are radically rewired. And no CUESA event is complete without some live culture, so go wild at the fermentation station.
Proceeds from the night support CUESA’s educational initiatives and the USBG’s professional development programs.
read more
Thirteen of the Bay Area’s best bartenders will dive deep into molecular mixology to concoct inventive drinks using the fall farmers market bounty. Not to be outdone, eight chefs will give real-world applications to basic chemistry principles in the form of flavorful bites. Science has never been so fun—or tasty!
Guests receive two full-sized signature cocktails featuring Grand Poppy Aperitive and Slow Hand White Whiskey, 11 sample-sized drinks, and hors d’oeuvres from eight of the Bay Area’s hottest chefs.
Concerned about your sugar intake? Geek out with our refractometers. Wonder what makes fizzes so light and creamy? Our bartenders will school you in the physics of foam. Can’t keep your dilutions and infusions and distillations straight? Let our fall cocktails be your guide as your flavor perceptions are radically rewired. And no CUESA event is complete without some live culture, so go wild at the fermentation station.
Proceeds from the night support CUESA’s educational initiatives and the USBG’s professional development programs.
show less
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San Francisco Ferry Building
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One Ferry Building , San Francisco, CA 94111
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