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Raise a Glass to Program 02

Raise a Glass to Program 02

Grab a Drink and Have a #BalletNightIn

Join us in raising a glass to the three distinctive ballet on Program 02, now streaming through March 03, with custom cocktails. Share photos of your #BalletNightIn drinks and tag @SFBallet on our social channels. Cheers!

LET’S BEGIN AT THE END: Whiskey Sour

Frances Chung and Angelo Greco in Rhoden’s LET’S BEGIN AT THE END // © Erik Tomasson

Ingredients:
1 1/2 oz bourbon
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 1/2 teaspoons superfine sugar
1 cup crushed ice
Garnish with 1 orange slice and 1 maraschino cherry

 

Preparation:

  1. In a blender, combine the bourbon, lime juice, lemon juice, sugar, and crushed ice. Blend until smooth.
  2. Pour the mixture into a sour glass. Garnish with orange and cherry, ideally skewered on a plastic sword toothpick.

 

COLORFORMS: Tequila Sunrise

Frances Chung in Thatcher’s COLORFORMS // © San Francisco Ballet

Ingredients:
1 1/2 oz (3 parts) Tequila
1/2 oz (1 part) Grenadine syrup
3 oz (6 parts) Orange juice

 

Preparation:

  1. Pour the tequila and orange juice into glass over ice.
  2. Add the grenadine, which will sink to the bottom. Do not stir.
  3. Garnish (a standard garnish is a cherry or an orange slice) and serve on the rocks (poured over ice) in a Collins glass.

 

Sandpaper Ballet: Chill-Out Honeydew Cucumber Slushy

San Francisco Ballet in Morris’ Sandpaper Ballet // © Erik Tomasson

Ingredients (6 servings):
4 cups honeydew (from about 1 small), rind removed, flesh cut into 1” pieces, frozen
2½ cups coconut water
⅓ cup mint leaves
2 Tbsp. fresh lime juice
½ tsp. kosher salt
6 oz. English hothouse cucumber (about ½ cucumber), peeled, cut into 1” pieces, plus more sliced for garnish

 

Preparation:

  1. Blend honeydew, coconut water, mint, lime juice, salt, 6 oz. cucumber, and 2 cups ice in a blender until smooth. Divide among glasses, then garnish with cucumber slices.
  2. Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.

Recipe courtesy of Bon Appétit


Header Image: San Francisco Ballet Nutcracker VIP Box Experience // © Chris Hardy