This week is San Francisco Cocktail Week , bringing the best Bay Area food and spirits together. I attended the Spirited Food Trucks  event, located at the SoMa Streat Food Park, a hub for SF food trucks. Four bars from around the Bay Area presented Indian Summer cocktails, while the food trucks bordered the barn-turned-bar. The bartenders kindly shared their drink recipes with us, so you, too, can celebrate the last bit of Summer with these exotic cocktails. While you might not have the special equipment, simply combine the ingredients together, and serve them on the rocks.
For $45, the event included four cocktails and one food ticket to be used at one of the many food trucks surrounding the drink tent.
September Soda Ingredients
Elixir  bar in SF made September Soda, which contained:
1-1/2 ounces rooibos-chai-infused Brugal Ron Blanco rum
1 ounce Cointreau
1 ounce orange juice
1/4 ounce lime juice
2 ounces water (or seltzer)
Each bottle of Brugal Ron Blanco rum was infused with four Numi rooibos chai tea bags to give the cocktail warming notes of black pepper and cinnamon.
Bartenders poured the mixed cocktail into a soda siphon, so when served, it came out effervescent and frothy. If you don't have a siphon, then serve it still or use seltzer for a bit of bubbles.
Striking marigolds garnished the cocktail, keeping it in line with its Indian Summer theme.
The fizzy beverage tasted strongly of chai and orange juice. It was a unique way to showcase rum, and the marigold flower was a fresh, colorful garnish that complemented the spices in the cocktail.
Oakland's The New Easy bar made Akihito cocktails. Named after the Japanese emperor, the Akihito featured:
2 ounces Moonstone Coconut Lemongrass sake
3/4 ounce Smith and Cross Jamaica rum
1/2 ounce Falernum lime liqueur
3/4 ounce lime juice
1 ounce white peach purée
Sprig of mint
The bartenders served the cocktails in fresh coconut and prepped them in front of guests.
Sadly, the beverage did not incorporate the fresh coconut water, but guests could swig a cup of coconut water along with their cocktails.
A row of coconut sake cocktails were filled to the brim and topped with mint sprigs.
This was the best cocktail of the event, but it was difficult to drink and dribbled down my chin with each sip. The coconut was prickly, and in an effort to be eco-friendly, the bar did not offer straws. Despite the drawbacks, I would never have thought to mix sake with tropical flavors. The peach shined through first, followed by the rum's vanilla flavor. There was a hint of coconut from the sake, but I still wished they had used the fresh coconut water.
The Drop Top Ingredients
15 Romolo , a bar beloved at Sugar HQ, served up a Drop Top, which included:
1-1/2 ounce Hangar One Mandarin Blossom vodka
1/2 ounce Cointreau
1 ounce lemon juice
3/4 ounce grapefruit juice
1/2 ounce ginger syrup
1/4 teaspoon salt
Seltzer, to top
The Can Van Equipment
15 Romolo used The Can Van  to can its cocktails. The cans went down a conveyer belt, which spun the cans to seal them.
Canning Control Panel
In a matter of seconds, the machine fired up to seal the tops on dozens of beverages.
Like a grapefruit version of a lemon drop, the cocktail was salty and acidic. The seltzer gave it a refreshing fizziness reminiscent of beer or a soda, but the ice in the can was a bit off-putting.
Tropical Keg Stand Ingredients
Jasper's Corner Tap  served its cocktails out of a keg, but despite the name, no keg stand was required! To make a batch of cocktails similar to the Tropical Keg Stand try:
2 cups Oxley Gin
2 cups Pierre Ferrand Cognac
1 cup Pierre Ferrand Dry Curaçao
1 cup lemon juice
2 cups tropical green tea
1 cup honey
6 dashes angostura bitters
Simply served in a plastic cup over ice, the tropical punch lived up to its name. A little carbonated from the keg, it tasted like a sparkling iced tea. I could detect the gin and cognac, without their flavor becoming overpowering. Overall, it was a sweet, smooth, and dangerously drinkable.
SF Cocktail Week  continues through the end of the week, so if you are in the Bay Area, then stop by an event. Otherwise, enjoy these cocktail recipes developed by San Franciscan  bartenders!