If you’ve got a ticket to the opening night of the Grand Tasting tent tonight at SF Chefs, we have some good news: It will be very boozy. The first night is always the most cocktail-heavy, with various mixology mavens from around town shaking and stirring concoctions at booths throughout the tent. Below, we bring you a list of what you can expect. For those not attending tonight, there are a few ideas that you can shake together to drown your sorrows.
And as you may be able to tell, Campari is a sponsor this year…
Kevin Diedrich, Jasper’s Corner Tap and Kitchen - The Soda Jerk (Espolon Blanco, Campari, lime, vanilla agave, passion fruit, egg white, and cream soda)
Aaron Smith, 15 Romolo - Wild Turkey 81 Rye Bourbon and Espolon Tequila cocktails
H. Joseph Ehrmann, Elixir - Wild Turkey 81 Rye Bourbon-based drink
Greg Lindgren, Rye on the Road - Glen Granita (Glen Grant 10 Year, Cynar, Ginger, Lemon); Masala SKYY (SKYY Infusions Coconut, Coconut Chai Tea Syrup, Lemon, Angostura Bitters, Seltzer Water); Creole Strawberry (SKYY Vodka, Strawberry Thyme, Creole Bitters, Soda); Rum Punch (Flor De Caña 7 Year, Lime, Lemon, Maple Syrup, Port, Barrel Aged Bitters, Sparkling Wine); Highland Highball (Espolon Blanco, Cinzano Bianco Lemon, Lavender Honey, Soda)
7x7 Tent - Tommy’s Margarita with Espolon Reposado
Jacques Bezuidenhout, Kimpton Hotels, Fifth Floor, Harry Denton’s Starlight Room - Negroni Sbagliato (Campari, Sweet Vermouth, Prosecco); Barrel Aged Negroni (Campari, St. George Dry Rye Gin, blend of Punt e Mes, Cinzano Rosso and Cocchi Americano aged in an St. George B&E; Barrel); DIY Negroni (Campari and guest choice of vermouth , gin, and spirit); Negroni Gelatina
Also, Reza Esmaili (Ananas), Duggan McDonnell (Cantina), Otis, and Urban Tavern are featured bars and bartenders tonight. And, if you’re going on Saturday or Sunday, fear not, there will be plenty of Negronis going around then too.