Cocktail: Invierno Fresca | CUESA

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Cocktail: Invierno Fresca

Source:

Victoria Damato, Cent’Anni Cocktails.

INGREDIENTS

1½ ounces Cabo Wabo Anejo tequila
1 ounce citrus date syrup (handcrafted recipe by Cent’ Anni Cocktails* )
3 ounces combo clementine & Ruby Red grapefruit Juice
¼ ounce Meyer lemon juice 
 

PREPARATION

  1. To make the citrus combo syrup, hand squeeze or use an electric juicer to juice Ruby Red grapefruit and Clemetines to make enough juice for 15 ounces each.

  2. Combine and store in a sterilized 32 ounce glass bottle to make 10 of these cocktails. The drink is then built, shaken and strained over ice.

·    Date syrup may be purchased through Cent’ Anni Cocktails at 650-922-0326 and can be hand delivered in San Francisco.

About CUESA

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