Both Thom and Morgan Morse are huge fans of all brown liquors... scotch, whiskey, rum, you name it. On their 3rd date, they attended the San Francisco WhiskeyFest, and made it a tradition for 3 years. Eventually, tickets became too costly, and thus the Brown Liquor Party was born!

In order to keep in the spirit of the event without braking people's wallets, the rule was simple: bring a bottle of brown liquor to present to the group. Each year has a theme, and we start by doing flights related to that theme. After dinner, all attendees get to talk about their bottle, and share it with the group. 

2nd annual brown liquor Party: Shaken or Stirred

When mixing a cocktail, how do you know which method to use? This year, we'll talk about mixing methods and what it does to a drink. We'll serve two cocktails, one that's traditionally shaken and one that's traditionally stirred, and use both methods so you can see for yourself what it does to the drink. 

October 29th - Pacifica - 5pm until ???

Since we're hosting the party so close to Halloween, attendees are encouraged to dress up! We will be serving dinner, so no need to eat before hand. We're also putting together a spooky photo booth!

• Doors open at 5pm
• Dinner is served at 6pm
• Shaken or stirred discussion with cocktail tasting following dinner, then everyone will have the chance to introduce their bottle.

If you need the address, or directions, please shoot us an email. 

MENU

I'll be using local, organic ingredients to highlight some of our favorite flavors of the season. 

~ APPETIZERS ~

Butternut squash and apple soup; Butternut squash, honeycrisp apples, butter, cream, nutmeg, onion, chicken stock. 

Puff pastry with fig, caramelized onion, and goat cheese with balsamic reduction.

Bosc pear with stilton blue cheese wrapped in prosciutto with honey drizzle.

~ MAIN DISHES ~ 

Duck ragu; Duck leg meat, chanterelle mushrooms, pearl onions, carrots, fingerling potatoes, thyme, port, red wine.

Roasted chicken with sage gravy; Brined Riverdog chicken, butter, celery, carrot, onion, apples, herb bundle, flour, chicken stock, cream

Creamy Italian polenta; chicken stock, cream, Italian herbs blend, parmesan cheese

Brussel sprouts; bacon, shallot, granny smith apple, cream, mustard, blue cheese, nutmeg

Roasted root vegetables; carrots, parsnips, olive oil, sage

Butternut squash hash; chestnuts, dried cranberries, brown sugar, maple syrup

~ DESSERT ~

Apple pie

Pumpkin cupcakes with cream cheese frosting

Spiced apple cider with whip cream and caramel

We'll be updating this section soon. Come back to see what people will be bringing! Here are some of the bottles people brought last year:

• 1996 Glenlivet 19 Year Old K&L Exclusive Signatory Single Sherry Butt Single Malt Whisky 750ml
• Yamazaki 12
• Yellow Spot 12 Year Old Irish Pot Still Whiskey
• Flor de Cana 18 and El Dorado 15
• Glenfarclas "The Faultline Casks" K&L Exclusive First Fill Oloroso Sherry Casks
• Hakushu 12