Molecular Mixology, with a Twist
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 United 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, 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 s0me 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.
Jared Anderson, 15 Romolo
Larry Piaskowy, Alembic
Johnny Codd, Coachman
James Downs, Comstock Saloon
Hana Roschuni, Drexl
Conor Brummett, East Bay Spice Co.
Rhachel Shaw, Hog Island Oyster Co.
Ryan Linden & Kate Bolton, Maven
Dillon Lockwood, Novela
Claire Jane Hunter, Rye
Jared Hirsch, Sidebar
Sevan Araneda, Bourbon & Branch
Alex Smith, Whitechapel
Tasting sized drinks from:
Christian Drouin Calvados Selection
Cutty Sark Prohibition
Jack Daniel’s Rested Rye
Papa’s Pilar Rum
Ron Zacapa 23
Spiced Pear Liqueur and the Pear Brandy
Participating Chefs and Restaurants Include
Michelle Mathews, 15 Romolo
Jen Musty, Batter Bakery
Ronnie New, Comstock Saloon
Chris Jones, Gaspar Brasserie
Chris Seyersdahl, Precita Park Cafe
Jon Whitehead, Radius
Larry Finn, Scala’s Bistro
Please note: Must be 21 years to attend. Tickets are nonrefundable but are transferable.
CUESA is a nonprofit organization founded in 1994 to educate urban consumers about sustainable agriculture and to create links between urban dwellers and local farmers. We have managed the Ferry Plaza Farmers Market since 1999. We envision a healthy world nourished by environmentally sound, humane, economically viable, and socially just food systems.
About the USBG:
The USBG is the most skilled, knowledgeable, and professional association of bartenders in the industry, uniting dedicated professionals in service to the traditions of our trade. Our mission is to empower bartenders in their careers, foster collaboration between members, and connect with the communities we serve.
About the Exploratorium Lab:
The Exploratorium Lab is the Exploratorium’s young professionals group dedicated to nurturing peoples’ curiosity about the world around them by offering special opportunities to experience the excitement and wonders of the Exploratorium from an adult perspective. Lab memberships start at $139 for one year, and include complimentary admission to the museum, including to our popular first Thursday After Dark events. The fifth annual Science of Cocktails, the Lab’s signature fundraiser, takes place at the Exploratorium on Friday, January 30, 2015.
Photos by Valter Fabiano.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »