The CUESA cocktail event last night at the Ferry Building was a really terrific time. The “farmer’s market inspired cocktails” were actually perfect given the very unusual warmth and pleasantness for a mid-May in San Francisco. In a way, the organizers of this event were a little crazy—it was far more likely to be overcast or raining or cloudy or, you know, San Franciscesque—to have this event planned for the outdoors in the evening time. But the sun was out and it was warm, and many of the drinks featured seasonal fruits (strawberries, blackberries, rhubarb) and herbs (thyme, tarragon, the first basil!), which all lent themselves nicely to light, refreshing, fruit-forward cocktails.

I thought all of the cocktails were pretty good, with only one notable, and not-to-be-named, stinker (think college, vodka stink). But if I just had to choose a favorite, I’ll choose two. Josey Packard’s (Alembic, mise en place pictured above) “Morangoes e Cata”, an amazing concoction of cachaca, lemon juice, simple syrup, and drops of absinthe topped with a buckwheat honey whipped cream. The surprise of the experience was that just a little buckwheat was really present in the finished product—marvelous. But it’s not really a surprise that the drink was great. I’ve raved about Alembic on these vaunted pages before, and I’m always happy when Josey makes our drinks.

My other favorite, though it was not, decidedly, Alli’s favorite, was “The Jubilee Train,” created by Steven Liles of Boulevard. Heck, great cocktails at Boulevard? I had no idea (but, then again, why would I have an idea? My bank has a sensor that delivers a small electric shock to the back of my neck every time I entertain the notion of going to Boulevard). The Train consisted of Barsol Pisco, Luxardo Maraschino, lemon juice, fresh pressed cherry juice, dashes of orange bitters, and allspice dram. Ooh, allspice dram. My new favorite thing. Christmas in a bottle. I’m definitely investing in a bottle of this before the holidays. With bourbon or brandy as a base, this is going to be like a fireplace in a glass (these similes are lame. I’m sorry). But it did work in a summer drink, with the sweetness of the cherry, the puckeriness of the lemons, and finally the back-of-the-throat spiciness of the dram. Wow. It was good.

The next best part of the whole event, besides the luscious cocktails and awesome cocktail snacks (fava bean bruschetta, truffle grilled cheese, chilled potato and green garlic soup), was that each station offered a copy of the recipe for the drink. Did I mention that the bank also buzzes me when I compile a list of all the fancy liqueurs I’m contemplating buying? ZZZZZZ. But I’ll include one here—they won’t mind, this one was in the SF Chronicle as well. This drink, the Soiree, was the official drink of SF Cocktail Week, and one of two that the $15 entry fee entitled you to a full glass of.

The Soiree

1 ½ ounce Partida Blanco

¾ ounce Green Chartreuse

½ ounce St. Germain Elderflower Liqueur

½ ounce lemon juice

2 dashes Cinnamon Chile Tincture

Mint Leaf, for garnish

Combine first 5 ingredients in an ice filled mixing glass, and shake for 10 to 15 seconds or until well chilled. Strain into a chilled cocktail glass, and garnish with the mint leaf.