Pig 'n Boots from Parallel 37
This aromatic and tart drink featured Pig's Nose Scotch, Lillet rosé, yuzu, lavender syrup, and freshly-grated cinnamon garnish.
Golden Spike from Roka Akor
This was our favorite cocktail of the evening: a tangy drink with the richness of honey but just a little sweetness, made with pisco, a spiced and salted lime juice, honey, and a float of Angostura.
Plum Bar's Pork Cracklin'
Plum Bar's pork cracklin' was served with a hot sauce that stole the show. They dry Mariquita Farm chilies in house and then mix with vinegar, sugar, and salt for this deeply flavorful sauce. They served it with a blanco tequila and fresh watermelon cocktail.
Mango cocktail from Dosa
A savory drink made with Templeton rye and mango nectar spiced with cumin, pink peppercorn, bird's eye chilies, and coriander, plus lemon, spiced agave, and a saffron garnish.
Short Rib from Stein Beer Garden
Served on housemade brioche with red onion marmalade, this meat was a four day process from start to finish.
Duck from Abbot's Cellar
Seared duck breast, smoked morels, and blackberry agro dolce, served with Dogfish Head 61.
Pork from Tango & Stache
Espolon tequila-braised pork served on a handmade bacon fat tortilla, with peaches pickled with rum and Cynar.
Comstock Saloon's Pisco Punch
The team from Comstock served this San Francisco classic, made with Encanto Pisco, pineapple gomme, and a mix of lemon and lime juice.
Hopscotch's Proxy Bride
Made with a Champagne-vinegar based rhubarb shrub, tequila, lime, egg white, and a peach simple syrup, topped with a mezcal-marinated peach slice.
There were two rooms of food and cocktails to explore.