Glasspar’s Vaquero del Mar cocktail. Photo courtesy of Outshine PR.
Raise a glass—the flavors of fall have arrived behind the bars of these O.C. eateries.
Sexy Eyes from Selanne Steak Tavern. PHOTO COURTESY OF BRANDS
After ordering pork chile Colorado pozole, slow-cooked short rib or tamales from this Downtown Santa Ana restaurant’s new fall menu, try one of its seasonal cocktails to up the flavor profile of your dining experience even further. The Agua Santa cocktail packs a potent punch thanks to Mestiza Negra mezcal, Agwa coca leaf liqueur, Huana Mayan guanabana liqueur and peach bitters. “Lesser-known spirits, like Chulavista reposado tequila, and artisanal liqueurs, like Araceli marigold liqueur, reflect the culinary artistry throughout Mexico. We’re proud to carry a variety of unique brands and take pride in showcasing them in our cocktails,” notes co-founder Jose Cerrudo. “While the menu focuses on Mexican cuisine and agave-based spirits, you’ll find infusions of inspiration from my childhood in Peru.” We’ll cheers to that.
The Marea Alta cocktail from Lido Bottle Works. PHOTO COURTESY OF BRANDS
With hyperfocused attention on seasonality, Farmhouse at Roger’s Gardens in Corona del Mar has garnered accolades for its garden-to-glass bar program led by Chef de Swigs Anthony Laborin. Produce from Laborin’s weekly farmers market trips show up in his cocktails, and lately he’s been using a sous vide technique to savor the flavors of his harvest. This Strawberry is Drunk pays homage to the sweet berry while new sips will continue to arrive throughout the fall season.
This Strawberry is Drunk from Farmhouse at Roger’s Gardens. PHOTO COURTESY OF BRANDS
Dive in at this Dana Point seafood haven with bartender Shannon Greathouse’s Vaquero Del Mar cocktail, a sipper tinged with Milagro reposado tequila, Luxardo maraschino cherries, lemon cordial and meringue that’s sure to make a splash. Team your tipple with oysters Rockefeller, Peruvian Bay scallop ceviche, steamed littleneck clams or the decadent duck fat fries served with truffle aioli for dipping.
There’s plenty to toast to at South Coast Plaza’s Knife Pleat, which just earned a Michelin star for its outstanding culinary achievements. Its newest cocktails, created by beverage director Victor Moreno, celebrate its shared French heritage with Baccarat, its neighbor on South Coast Plaza’s Penthouse level. Try The Baccarat (Empress 1908 gin, green chartreuse, egg white and lemon); the Bring Harmonie (Aperol, Campari, Luxardo maraschino cherries and Fever-Tree club soda); or the Harcourt 1841 (Christian Drouin Calvados, St. George spiced pear liqueur and Lillet Rouge), which all arrive in Baccarat’s stunning stemware.
Surf & Sand Resort’s Blackberry Nostalgia cocktail. PHOTO COURTESY OF BRANDS
Under the leadership of executive chef Joel Gutierrez, this Lido Marina Village restaurant will celebrate Thanksgiving a day early on Nov. 24 with a lineup of turkey confit, sweet potato gnocchi, pickled cranberries, braised chard and brown butter turkey jus. If you can’t make its festive feast, raise a glass on another night. Its Marea Alta cocktail, crafted by beverage program manager Suzanne Nguyen, sings with fermented tequila, lime juice, agave syrup, aquafaba, tamarindo syrup and a spritz of orange flower water.
Celebrate the fifth anniversary of this Santa Ana staple by sampling its new fall libations, crafted by operations manager and bar program director Draque Bozung. For a sip that’s as tasty as it is beautiful, try the Mother Figure composed of brandy, orange liqueur, lemon, fig syrup, fig and flowers.
It’s a team effort at this Laguna Beach steakhouse where general manager Chad Sisco and bartenders Justin Wade and Art Gill have come together to debut seven new fall cocktails. We’re partial to the Sexy Eyes, a combination of Grey Goose L’Orange vodka, shiso, cranberry and simple syrup.
Lead mixologist Jason Sorge drew upon his personal past to craft the Blackberry Nostalgia cocktail for guests at this Laguna Beach resort. “This cocktail is created with nostalgic flavors in mind while giving me flashbacks of Thanksgivings growing up in Ohio and driving to North Carolina with my family to visit my aunt and uncle,” shares Sorge. Expect notes of Bénédictine liqueur, brown sugar syrup, blackberry peppercorn shrub, aquafaba, bourbon and whiskey barrel-aged bitters.