One of the great parts about being in the San Francisco chapter of the United States Bartender’s Guild is that you get to participate in fun events for good causes.
The other day I received a message titled, “Bartenders Needed for Holiday Farmer’s Market Cocktails with CUESA at the Ferry Building”.
“Would you like to showcase your talents and your workplace at our favorite fundraiser series Farmer’s Market Cocktails with CUESA at the Ferry Building on Wednesday November 20th?
“The theme this time around is Holiday Punches. A group of 12 talented USBG bartenders will utilize a sponsored spirit and the best fall produce to create unique punch recipes and pour them in sample size portions for a crowd of 300 foodies and cocktail enthusiasts.”
Well, yes, now that you mention it, I would!
However, when others chose the brown spirits, I took another tack. Trying the remaining spirits, the Reyka Vodka stood out as the cleanest tasting. But I knew the subtlety of a plain vodka would get lost in the pumpkin-spice punch. I needed a punch recipe that would be lighter.
I love apples and apple brandy and have always wanted to do an apple flavored Milk Punch.
There were some awesome little crab apples at one of the Ferry Plaza vendors, and I thought, what better tribute to Edna Krabappel than to make a punch?
If you want to sample it, you can make it yourself, or even better, tickets are still available to the CUESA event tomorrow, and then you’ll be able to try some 11 other fall themed beverages and enjoy some snacks! Hope to see you there!
“Pull your party dresses and bow ties out of the closet for the kick-off event of the holiday season: Beat them to the Punch: Fall Cocktails of the Farmers Market. While the months ahead will surely feature obligatory office parties and family gatherings, you won’t want to miss this evening of overflowing punch bowls and savory bites with your friends.
“Join CUESA and the Northern California chapter of the United States Bartenders Guild (USBG) in the Ferry Building’s Grand Hall for a cozy night of creative holiday punches, hot spiced drinks, and nogs. An all-star lineup of bartenders and chefs will highlight fresh produce from the Ferry Plaza Farmers Market, like pomegranates, persimmons, pears, citrus, and other fall delights.
“Guests receive two full-sized signature cocktails featuring Herradura Tequila, 11 sample sized drinks, and delicious hors d’oeuvres from ten of the Bay Area’s hottest chefs. A recipe booklet will be shared with attendees featuring all 13 seasonal drinks to inspire future party planning. Beat the party season to the punch and warm your soul with good friends as the winter holidays set in. There’ll be no Chardonnay, baked Brie, or fruitcake at this fete!
8 750ml Bottles Reyka Vodka
1/2 750ml Bottle Batavia Arrack
8 Pounds Crab Apples, shredded
8 Lemons, Peeled and juiced
64 Ounces Water
32 Ounces Washed Raw Sugar
1 Cup Chai Spice Tea
6 Lemons, Juiced
1 Gallon Whole Milk, preferably not homogenized
4 Pounds Small Baking Apples, Cored
Enough Cinnamon Sticks, broken in half to fit inside apples
1 tsp Sugar per apple
Zest citrus and add zest to Vodka and Arrack. Juice 8 Lemons, strain, and add to aforementioned liquid. Add Shredded Apples. Allow to infuse for at least 1 week.
Heat water and add tea. Steep 6 minutes and stir in sugar. Strain tea leaves out of syrup and chill.
Roast Apples at 350 until tender but not too mushy.
Strain Peels and Apples out of liquid, squeezing to get as much apple juice/vodka out as possible. Juice other 6 lemons and add to Flavored Booze Mixture. Heat milk to 140 degrees Fahrenheit. Add to Flavored Booze Mixture. Allow to stand undisturbed for 30 minutes and filter through cheesecloth…
…removing milk solids. Add Tea Syrup to filtered booze mixture and pour into clean containers. Allow to stand for a couple days. Rack clear liquid off of any accumulated sediment into clean, sanitized bottles and store. Chill well before serving. Serve on ice and garnish with freshly grated nutmeg. Makes about 3 gallons.
Here are a few pictures from the event!