Sacto gets its own cocktail week
July 25, 2008
We've been seeing more Sacramento bartenders down in San Francisco lately, as they've started a sub-chapter of SF's United States Bartenders' Guild. Erick Castro from Lounge ON20 & Chicago Fire sent me information on Sacto's first Midtown Cocktail Week this August. The website is here, and this is the schedule:
August 5th-11th
Tuesday, August 5th: Cocktail Party Kickoff:
Where: L Bar & Martin Miller’s Gin
What: Appetizers and cocktails aimed towards local press, industry, city council, etc.
Wednesday, August 6th: The Cocktail Dinner
Where:
1. Mason’s & Grey Goose
2. Ink & Diageo
3. Mulvaney’s & Brown Foreman
4. Bistro 33 & Corzo
What: Full-course meals across midtown. Cocktails complimenting the dish will be sent out with each course of the meal. Cocktails to be prepared by each restaurant’s own mixologist.
Thursday, August 7th: Mixology Competition
Where: Zocalo
What: Bartender competition meant to highlight the use of fresh produce and high-quality spirits.
Also on Thursday: Guest Bartender Night
Where:
1. Zocalo & Partida
2. Kasbah & Skyy
3. LoungeON20 & Pacific Edge
4. GV Hurley & Ultimat Vodka
What: Talented mixologists from all over US taking over various bars and bringing their own cocktail menus with them.
Friday, August 8th: The Magnificent Margarita
Where:
1. Zocalo & Partida
2. Whiskey Wild & Don Julio
3. Azul & Corralejo
4. Centro & 1800
5. Ernesto’s & Patron
What: Participating restaurants across town will all showcase their own seasonal/house margaritas. Twists on the classic will also be encouraged.
Prices to vary by location.
Saturday, August 9th: Mysteries of Absinthe Seminar
Where: LoungeON20 & Kubler Absinthe
What: Seminar geared towards those interested in absinthe, yet possibly having a limited exposure to its flavor and history. Event to take place during early afternoon to avoid conflict, yet take advantage of, Second Saturday Art Walk.
Monday, August 11th: Closing Party
Where: Whiskey Wild & Bulleit Bourbon
What: Closeout party geared towards restaurant and bar industry.
Labels: events
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