Drinks | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm


Blueberry-Ginger Beet Sour

Kathryn Lukas, author of Farmhouse Culture Guide to Fermenting

The Sweet Spot Veggie Drink Elixir

Saeeda Hafiz, author of The Healing

Tangerine-Turmeric Beet Sour

Kathryn Lukas, author of Farmhouse Culture Guide to Fermenting

Blackberry Shrub

CUESA’s Food Shed

Make 'er Mine: Summer Punch with Lemonade

Mitchell Prencavage, The Saratoga

Apricot Turmeric Agua Fresca

Sana Javeri Kadri, Diaspora Co.

Herb Simple Syrup


Melon Sa Malamig (Filipino Melon Drink)

Aileen Suzara, Sariwa

That’s My Jam

Nick Jones, PABU

Cherry and Vanilla Bean Shrub with Cherries, Rose Petals, and Mint

Joanne Krueger and Dan Lehrer, Little Apple Treats

Thou Shall-ot Be Chill-e

Andie Ferman and Lauren Asta, St. George Spirits

Q-Bert Hop

Greg Lindgren, Rye on the Road

Summer Eclipse

Robin Song, Hog & Rocks

Fall Harvest Punch

Dillon Lockwood and Alex Smith, Novela

Stone Fruit Shrub

Elianna Friedman, CUESA’s Market Chef

Strawberry Egg Cream

Michael Siegel, Shorty Goldstein’s

Beet Bloody Mary

Jessica Goldman Foung, Sodium Girl’s Limitless Low-Sodium Cookbook

Blueberry Blast

Ani Phyo, Ani’s 15-Day Fat Blast

Shamrock Shake

Ray Plosscowe, raw foods chef

Bloody Mary Raw Bar Shots

Barton Seaver, chef and author of For Cod and Country: Simple, Delicious, Sustainable Cooking (Sterling Epicure, May 2011)

Cocktail: Ferry Grasshopper

Scott Baird, 15 Romolo.

Winter White Sangria

Sierra Zimmei, Seasons Bar at Four Seasons San Francisco

Blackberry Shrub

Allison Evanow, Square One Botanical.

Cocktail: Spring Eclipse

Victoria Damato, Cent’Anni Cocktails.

Lady Gala

Alicia Walton, Elixir.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »