By
OCinSite At-Large
on July 12, 2011 1:35 PM
“Yeah, I know I’m ugly… I said to a bartender, ‘Make me a zombie.’ He said ‘God beat me to it.’” ~ Rodney Dangerfield
By Moira C. Reeve | Photos by Steve Zepezauer | Laguna Beach Magazine, Winter 2007
They’re the unsung heroes of the food and beverage industry. They deftly serve your favorite libation and maybe even introduce you to something new. They can juggle dozens of customers at once, recall countless drink orders like Rainman, and remember last year’s patron like it was only yesterday. They are part concierge, part ambassador, part shrink and part scientist. Occasionally, they serve as club bouncer. They are Laguna’s bartenders.
A good bartender sets the tone for your night—and may even tell you when to call it a night. Laguna Beach has a fine array of watering holes, from friendly dives to pubs to elegant cocktail lounges. We’ve chosen seven of Laguna’s finest mixologists from a variety of area bars for you to meet. Pull up a stool.
Bobby—The Saloon
Bobby loves horseracing. The Santa Anita meet is well underway and The Saloon’s televisions are tuned to TVG. During slower moments in the day, you might find Bobby keeping one eye peeled on the ponies. But he always has his mind on his bar.
Being The Saloon’s proprietor is different from just being a bartender. “For one thing, if someone breaks a glass, it’s my glass they’re breaking, or my booze they’re spilling.” The buck stops with Bobby and he takes his responsibility seriously, although he is far from being the staid, stern boss. He still enjoys being behind the only stand-up bar in Orange County, and you’ll find him there on Friday and Saturday nights as well as a few weekdays.
Originally from just outside of Philly, Bobby settled in California after a stint in Vietnam as a Marine Corpsman. “I started working at Ben Brown’s in 1973, tending bar until about 1998. After a slight detour (at Cedar Creek Inn) I moved to the Saloon. In 2004, my partner and I bought the business.”
At 61 years of age, Bobby says that being a bartender “keeps me young. I love dealing with the people and spending time with my customers. However, sometimes the job requires me to be ‘diplomatic,’ particularly when I need to deal with a [customer who needs to be cut off].”
The Saloon is a small but friendly drinking establishment, with its antique mahogany bar—originally from Wisconsin—the centerpiece. “We don’t get fancy here, we’re not flair bartending, throwing bottles around like Tom Cruise in ‘Cocktail.’ We don’t even have a blender here. If you want a margarita, we’ll make it for you, but on the rocks.”
The name of the game at The Saloon is keep it simple, and the four bartenders that Bobby has hired to work alongside him do just that. As far as pouring frou frou drinks or being really stuck to recipes, “We’re kind of loose around here. Some of the upscale restaurants are more by the book, but we’re not,” he says. “As long as you can pour, are nice to people and don’t steal from me, you’re doing good!”
Bobby loves tending bar in Laguna. “It’s a unique little city. It’s small enough so that you can walk around downtown. There’s a great feel to the place. Locals all have their favorite bars, and once they have it, it’s hard to get them to change. We like that we’re a favorite of locals.”
DRINK LIKE A LOCAL: Bobby’s signature drink is a pineapple Cranikazi, made from pineapple infused vodka. “There’s also the ‘no-name’ shot—usually topped with coffee,” he says. “When my partner and I got the place, we had a Filipino bartender, Popo, who used to make this drink, which was named for him. When he left, we couldn’t figure out what else to call it. In the end, we decided not to name it at all!”
Chuck Harrell, The Sandpiper Lounge
Anyone who thinks that entering the Sandpiper Lounge is akin to Pee Wee Herman’s biker bar experience is in for a great surprise. While the Sandpiper, or Dirty Bird, may look a little rough-and-tumble on the outside, and, well, on the inside, too, it’s staffed by good-natured barkeeps and has congenial Chuck Harrell, 61, at the wheel. Co-owned with his brother Chip, the Sandpiper is an establishment that won’t quit.
Originally a restaurant/bar opened by his uncle in 1942, Momma Harrell bought the business in 1969. “We were rolling coins to close escrow,” says Chuck. They made the decision to stop serving food and instead served up live music. And they are open every day of the year. “In 38 years, we’ve only been closed two days, and that was for a minor repair.”
A family business, Chip looks after the office work while Chuck tends bar. Chuck’s son and Chuck’s father have both worked there. His mother, however, was the most beloved of the Sandpiper staff. She passed away three years ago—a big loss not just to the Harrell family, but to the entire community. “My mother was an incredible woman. She was such a fixture of this place. My friends would come in and immediately sit and start talking with her—then they’d get around to saying hello to me. Everybody loved mom.”
It’s that sense of warmth and community that makes the Sandpiper an important local hangout. People from all walks of life come in, due, in part, to it remaining the same after all these decades. “People from the Midwest will come through our doors and say, ‘finally, a real bar.’ This town has grown so much and will continue. But we’ve never felt the need to change,” he says.
You can find Chuck behind the bar four to five nights a week. “I’m probably going to drop dead behind this bar. But people seem to like me, which probably makes my job even easier. And plus, we really try to deal with people in a low-key kind of way. Bars that have a really intense doorman or bartender can create more problems than solve.”
As far as the drinks go, it’s all about being honest. “We’re not out here to wound you. Some bartenders will make drinks really strong, make you pay the next day, but we just want you to have a good time.”
DRINK LIKE A LOCAL: Order a Crazy Shot: Stoli, triple sec, cranberry and orange juice. It’s tasty and light, and while a couple in moderation will put a smile on your face, a few more will put your keister on the floor.
Dan the Martini Man—230 Forest Ave. Restaurant & Bar
Free Lakers and Angels tickets. Celebrities such as Steve Martin, Ted Danson, Ben Stiller, Kobe and others passing through the front door. Weekends offered for Vegas and Palm Springs guesthouses. Are these the glamorous perks awarded to the media? Some big shot corporate executive? Nope, they are just part of the life of Dan the Martini man—a man who makes people so happy that they enjoy giving back to him.
Thirty years ago, Dan was introduced to the trade in Minneapolis. A friend who was the bar manager at a restaurant offered him a job. “I was a nightclub person, and I loved the job because I could go out at night—but it was to the other side of the bar.”
He was trained well in traditional cocktailing. “Everything I was taught was old school: how to muddle drinks; all the old recipes, such as Old Fashions, Manhattans and Stingers; and what glass to use. I learned all the drinks that many people these days don’t know how to make correctly. I’m probably the last of a dying breed. The flair bartending, all that, they lose the art of the making the drink.”
Prior to the 230, Dan was a staple at The Saloon. “I was working at the Saloon for 9-1/2 years. When the owners opened the 230, they wanted to have a local face, someone who knew their stuff and could showcase martinis. After I started, I put together recipes, testing things with different juices and syrups. We put the logo up in the window here with the little martini glass, and it just all followed. We’ve been doing various martinis now for 12 years.”
Besides knowing the art of the drink, Dan sees bartending as total customer service. The 230 has a broad client base with a solid dinner crowd, young hipsters and older locals. “We have to appeal to a lot of people. We acknowledge people when they come into our bar. If we know their name and know their drink it’s even better. We always make eye contact if we’re busy to let them know we’re on our way.” While Dan isn’t into flair bartending, he does have a signature move: he can stack 15 martini glasses in one hand. A little style doesn’t hurt on a busy Saturday night.
For Dan, the biggest draw of the job is working with people. “I make good money. I’ve made a living out of this career, and the people I meet and the perks I get make it worthwhile. I don’t take advantage of my customers, though, generous as they are. I’ve built a relationship with these people. My customers are really good individuals.”
DRINK LIKE A LOCAL: Order a June Gloom, a martini of Dan’s made of premium vodka, blue Curacao, pineapple and cranberry juices. This tasty mauve cocktail will clear the fog off your coastline.
Jon E.—The White House
Order a Jon E. Daub at the White House and you might have one of Laguna’s most capable bartenders sent over—or you might be staring at a tasty burger named for him. Jon E. has been at the White House for 14 years, and that’s long enough to be honored with a namesake on the menu.
“When you work at a place for a long time, there can be too much of a good thing—even great food. So the night bartender and I would occasionally make up our own meals, just to create a new flavor. A couple of locals would ask about what I made, and then started requesting one for themselves. In the computer you’d have to add all the extra ingredients in the ‘modified’ list. The chef got tired of trying to figure it out when I wasn’t there so they finally put it on the menu.” And that’s where you’ll find the Jon E., a delicious burger served on a dill onion roll, with Swiss cheese, grilled onion, avocado, bacon and garlic mayo.
Starting at the White House on his birthday in January, 1993, the job actually found him. He was bartending at Harrah’s in Lake Tahoe when a friend at White House needed help for a short while. “I came down to help my friend out for the weekend and never left. I was a bar back for about a month or two, but I’ve been here ever since.”
Jon E. likes the fact that when it comes to his job, “you can come in broke and leave with money in your pocket! But it takes discipline to save your money. As a bartender, I get used to having cash in my pocket all the time. I didn’t start out disciplined, however. I used to have a great day, thinking, wow, this is going to be a good week. I’d go out that night, spend that money, and it never failed, the rest of the week would be slow, and I’d think, I should have held on to that cash!”
But he’s learned a lot over the years, including the art of perfect drinks. You can depend on Jon E. to give you a drink made to your satisfaction. “While I don’t create my own cocktails, I like to take a drink and fine tune it. I see if I can get it to where it’s even better. Some guys just throw a drink together. When I go to a bar myself, I find that I’m teaching the bartender how I want my drinks, because they’ll put way too much of something in. I’m kind of sensitive to that for my own customers.”
Jon E. loves the atmosphere of working at his Coast Highway bar, but hears the constant call of the Tahoe ski slopes. After working nights started wearing on him, he changed his schedule to days. “People said, what do you want that for? There’s no money in days, they’re slow. But they’re perfect. My schedule now is great. I can switch my days off, and I love to ski and travel, and the job is flexible for that.”
DRINK LIKE A LOCAL: Order Jon E.’s Cadillac margarita. It’s so authentic, you’ll swear it has a hood ornament and taillights. Que Sabor!
Robby—The Marine Room
Imagine being in high school and your family owns one of the coolest bars in town. Now imagine not being allowed inside the doors of said bar until you’re legal drinking age. That was Robby’s dilemma as a teenager. “When I finally turned 21, I started working the door of our bar, The Marine Room, as a bouncer. Then I started bar backing. Clancy Heard, who was a bartender here and also at the Saloon, trained me to be a bartender, and the rest is history. This is the only bar I’ve worked in, and on and off, I’ve been here 15 years.”
Robby fits in nicely with the Marine Room’s clientele. “I like all the regulars. I call them the cast of characters. They are very loyal, and they have thick skin.” Robby is known for pulling pranks on his regulars, from switching wine out to soda, to giving a regular a beer bottle filled with water. “I love to see their faces when they take that first swig. I’ll get the other guys in on the act, too. I will take photos of some of my regulars, and then do something creative in Photoshop with it, bring it back and hang it up on the ice machine for everyone to see.”
Robby is a self-described no-frills, straight-up bartender. “When I’m busy, I’m all about making the drinks and getting everybody served. This place gets really packed.”
Some bars get a little rush here and there, but the standing-room-only weekends make a special challenge for Robby. But he has developed a way to handle it. “I just get in the zone when it’s busy. I have to keep my head down first and not make eye contact. Then whomever I make eye contact with next is the person I’ll serve. I have to just try to whip the drinks out and get everyone taken care of. The thing I don’t like is seeing people wait. I try to keep everybody happy.”
Live music contributes to the packed nights, which can make it rough on a bartender. Robby takes it in stride. “I have to be able to read lips. Some bands can be so loud that I can’t hear people shouting. It’s hard to take their order. I’ve gotten used to “seeing” what they’re saying. And I try to remember what everyone is drinking so that when someone wants another, they can just give me the ‘one more’ sign. People really like it when you remember what they drink.”
Robby has had people come in a month later, and he’ll remember what they ordered. “I think I developed that ability over the years. You develop a lot of abilities in this job. You can watch a person walk in the door and you’ll know whether or not they’re going to be trouble. You are able to read people really well.”
Reading people and adapting to them is all part of the job. “On the weekends we get more people that are new to the bar, customers we don’t know. So there will be people asking for all the different shots, and lots of martinis. It can be a pain, making some of those, but that’s what we do—we mix drinks.”
DRINK LIKE A LOCAL: Beer. Domestic. Although the Marine Room will make you nearly any cocktail—except one. “There’s no muddling here,” says Robbie, “so we don’t make mojitos.”
Related: The Ladies Behind the Bar, Laguna Beach Magazine, August 2011
By
OCinSite At-Large
on July 14, 2011 1:02 PM
Overheard: “Two guys walk into a bar, the third one ducks.” | Photo by Steve Zepezauer
By Sarah Pierce | Photos by Jody Tiongco | Laguna Beach Magazine, August 2011
It’s been four years since we profiled the “Bartending Legends of Laguna” in our Fall/Winter 2007 issue. Out of the seven bartenders we interviewed only two of them were women, so we wondered: Where are all the lady mixologists?
Historically, bartenders have been male. Female bartenders weren’t even allowed behind the bar in most parts of the country due to both social stigma and strict local law. Proprietors who did employ women were prosecuted fully. That didn’t fully keep the drink-slinging dames away from the bar, though. In 1895, for example, a U.S. Census report showed that 147 women worked as bartenders—compared to 55,660 men. Even as recently as 1971, California officially barred women from “pouring whisky.”
Today you can find a woman pouring whiskey, among other spirits, from behind just about every bar in America. Here, we salute the women of bartending and honor some of the best female bartenders serving your favorite Laguna libations.
The Historian
ERIN MIYAWAKI, The Saloon, 446 S. Coast Hwy.
Laguna locals have been bellying up at The Saloon for nearly three decades, and for the past six-plus years, Erin Miyakawki has been there to greet them.
A true Laguna local (the only one on our list), Erin, 32, has seen it all—and she wants to tell you about it.
“There’s a lot of history at this bar,” she says. “People like having a local bartender here because we can talk about the good old days. It’s a place where friends meet. It’s the ‘Cheers’ of Laguna.”
It doesn’t take long after ordering a drink from Erin before the stories of The Saloon’s past start floating across the antique bar top. “It’s an old artists’ and writers’ bar, so there have been a lot of interesting characters and great conversations here,” she says. “People would come in just to hear what they would say.”
The Saloon has been the local watering hole for many famous artists, but perhaps the most memorable, Erin says, were twin brothers Frank and Phil Interlandi. Frank worked as the editorial cartoonist for the Los Angeles Times and Phil was one of the first cartoonists for Playboy.
“Frank used to come in every day and have his red wine at that table there. I was lucky enough to catch him at the end of his life,” Erin says. Before he passed away in 2010, Frank donated a self-portrait to his favorite local hangout. It hangs on the brick wall next to another framed cartoon drawn by his brother.
The Saloon patrons aren’t the only famous things to come out of the bar; even the drinks have become legend.
“We have a famous shot called ‘Popos’ that only the locals know about and you can only get here.” It’s comprised of coffee liqueur and topped with hot coffee, but that’s all she’ll tell us. Don’t expect to get the real ingredients out of Erin or any other bartender at The Saloon—it’s a secret recipe.
The story behind the shot, Erin explains, is that it was created nearly 20 years ago by a very well known Filipino bartender at The Saloon named Popos, who had dozens of published recipes.
“He was a mixologist before mixology was even popular,” she says.
Popos wanted to create a warm drink he could give to the locals who popped in after leaving the Sandpiper so they could warm themselves up for the rest of the walk downtown. Popos would make his secret concoction at home and bring it into work in a milk carton, never telling a soul the secret to his recipe.
“Unfortunately, he passed away in the canyon in a car accident and took the recipe with him,” Erin says. “So the remaining bartenders took the last bottle and deciphered it as best they could. In tradition, one of the owners here, who used to be a bartender at that time, makes it at home and brings it in a label-less bottle. We don’t tell anyone what’s in it, just like we did 20 years ago.”
Erin’s Favorite Drink
PINE-O-CRANIKAZI
2 ounces pineapple-infused vodka
½ ounce Triple Sec
Cranberry juice
Lime
*Serve on the rocks or up.
“We create our own pineapple-infused vodka by placing sliced pineapple in a jug of vodka that sits behind the bar. We let it soak for at least two weeks.”
The Bohemian
DANIELLE CAVALLUCCI, Lumberyard, 384 Forest Ave.
Danielle Cavalluci’s path as a bartender began in the throbbing nightclubs of New York City, but it was her journey to the tranquil town of Laguna where she finally came alive.
“I came to Laguna three-and-a-half years ago, doing something totally aside. The production company I was running closed down and the job market tanked, so I decided to go back into bartending,” says the petite blonde bartender.
Danielle, 34, came to the Lumberyard when it opened in 2008 and immediately felt at home. The restaurant’s eclectic food and wine menu, and her ability to handcraft cocktails made from fresh fruits and herbs, tickled her passion for organic living.
“My philosophy is to be as close to nature as possible,” she says. “I love sharing different flavors, so for me it’s about sharing the experience of educating consumers—and then getting the social aspect out of the way without spending money. I love that part too!”
Perhaps Danielle’s biggest love, however, is Laguna Beach.
“Laguna is such a unique entity unto itself. On this stretch of coast, it’s the only city I choose to live in because of the blend of people here that are world-conscious, involved in the community and close knit.”
Like many of the Laguna locals she loves, Danielle has learned to follow her natural flow.
“My whole progression back into bartending was very organic. I was learning how to go with the flow in Laguna, and it’s blessed me and provided for me in difficult times in my life. Returning to bartending was totally unexpected, but it was a gift. Opportunities arrive if you just kind of surrender and allow.”
Danielle’s Signature Drink
SWEDISH PEACH (original recipe)
1 ounce Right Gin
½ ounce Cointreau
2 ounces fresh peach juice or puree
½ ounce simple syrup
½ ounce lime juice
3 torn basil leaves
*Shake and strain over crushed ice. Garnish with a peach slice and basil leaf.
“The key to any great drink is using fresh ingredients.”
From Cars to Bars
REBECCA RULE, 230 Forest Avenue Restaurant & Bar, 230 Forest Ave.
Like another bartender on our list, Rebecca Rule got into bartending after repeatedly getting laid off within her career.
Rebecca worked in Detroit as an automotive marketer for General Motors for 11 years when she was unexpectedly laid off, forcing her to move. She arrived in Laguna Beach seven years ago and took a job with Chrysler and several other companies, but she kept getting laid off because the automotive market had tanked.
Down and out, Rebecca met the owners of another bar in Laguna who taught her how to bartend five years ago. A year-and-a-half later, she came to 230 Forest and has been there ever since.
“I was forced to change careers, but I love bartending,” she says. “I love the fact that I’m meeting new people every day and also seeing the locals that I love every day.”
Summertime in Laguna is busy at 230 Forest, which becomes a hub for people patronizing the summer art festivals. Diana thrives on the fast-paced environment, but always makes room at her bar for her faithful regulars.
“I like that while I’m at work, people that I know will walk by and stop in to say ‘hi.’ Laguna is a very close-knit community. Everybody knows everybody … which can be good and bad at the same time,” she laughs.
230 Forest’s regulars may have noticed a change in Rebecca; she is expecting a baby in August.
“I will try to keep working at 230 Forest up until the last two weeks,” she says. Then, after a much-deserved maternity leave, she promises to return.
Rebecca’s Favorite Drink
CUCUMBER COOLER
4 ounces Bombay Gin
½ ounce St. Germain
Splash of simple syrup
Soda water
Fresh squeezed lime
* Serve chilled and up with a cucumber garnish.
“I really like the Cucumber Cooler, and it’s one of our most popular cocktails,” she comments. “I also make a really good Bloody Mary that people like to come in and get; I’ll easily make 25 a day on the weekend.”
The California Girl
JILL McFADDEN, Mosun, 680 S. Coast Hwy.
Jill McFadden may have moved to California only two years ago, but this tall, leggy blonde already looks and acts the part of a true Southern Californian.
When she’s not behind the bar at Mosun, this Pennsylvania native can be found soaking up the outdoors doing stand-up paddleboarding, surfing or hiking. “I’m really enjoying Southern California,” she says.
Before moving to Laguna Beach, Jill, 31, traveled the world teaching English in Korea, China, Tibet, Nepal, India and Thailand. She now works full time for a cultural exchange nonprofit during the day helping high school students, college students and au pairs travel abroad or come to America.
“I lived overseas two years teaching English, so I really believe in helpful exchange,” she says. “I believe everybody should go overseas at some point their lives.”
Despite working an 8-to-5 job, Jill says she won’t be leaving bartending any time soon. “It’s addicting. The money’s good and I like socializing. It’s hard to walk away.”
Jill’s previous eight years of bartending experience were at local Pennsylvania pubs where she mainly poured beers and changed sports channels. After two years at Mosun, however, she prefers working in the vibrant, club-like atmosphere Mosun embodies.
“I like the fast pace better” Jill says. “It’s a younger, more positive crowd. I also love the girls I work with. It’s hard to find a place where you love coming into work, but I made really good friends here.”
Jill’s Favorite Drink
THE STINGER
2 ounces Patron Silver
½ ounce Citronge liqueur
Pineapple juice
*Serve chilled as a shot, up or on the rocks.
“I love Patron and I love top-shelf triple sec, so I always suggest this to people who are looking for a new drink.”
The Mixologist
TASHINA BROSS, Studio at Montage Laguna Beach, 30801 S. Coast Hwy.
Tashina Bross has a passion for creating unique drinks.
“I’m always thinking about what I can make next. Even at the grocery store, I’m like, ‘hmm … I wonder what I could do with this?’ ”
Tashina, 28, began bartending nearly eight years ago at the Palms Casino in Las Vegas. Shortly after giving birth to their now 2-year-old son, however, Tashina and her husband moved to Monarch Beach to raise him in a more family oriented atmosphere.
“I’m from San Diego, so we knew Southern California was where we wanted to be as a family,” says the tiny brunette.
Tashina began bartending at the Montage shortly after she moved here a year and a half ago. Despite being a newbie, however, she has already established herself as a cocktail-creating guru. While she’s not the “official” mixologist at the Studio, she is often consulted for her take on new ingredients and recipes.
“I put a lot of creativity into my cocktails. I’m not just a drink mixer; I go above and beyond. That’s what I love,” she says.
A big part of that creativity comes from using the fresh produce Montage grows in the organic garden recently built right outside Studio. The garden is used by all the restaurants throughout the property and provides invaluable fresh ingredients to the staff. “I love that they allow me the opportunity to handcraft cocktails using fresh, handpicked fruits, vegetables and herbs from the garden,” Tashina comments. “It makes a huge difference in the way the drinks taste.”
Studio’s seasonal cocktail menu changes to reflect what’s growing in the new organic garden. The Studio’s Garden drink, for example, is made from fresh blackberries, lavender-infused syrup, fresh lime and Cachaça, a Brazilian rum made from cane sugar.
“People are coming here to a five-star restaurant to have creative, five-star cocktails and five-star service. You won’t find your typical vodka Red Bull here.”
Tashina’s Favorite Drink
THE PRIMAVERA
2 ounces Ciroc vodka
White cranberry juice
Red seasonal grapes, slightly crushed
Basil sprigs
Lime
Elderflower blossom syrup
* Served tall, on the rocks.
“This is my favorite drink on the menu. The key is to crush the grapes just enough to release the juices. And don’t tear the basil leaves. Simply delicious.”
Boston’s Finest
SARAH DACEY, K’ya Bistro, 1287 S. Coast Hwy.
“No one ever leaves Boston,” says Sarah Dacey in her unmistakable Boston accent. But that’s exactly what this native of Beantown did, just after her 28th birthday.
Sarah recalls the “fateful” vacation she took with her best friend in January of 2009. “I came out for 11 days on vacation and I just didn’t go home. My last day when I had to fly home I found a job. And it was here.”
It was a tough move for Sarah, who says that in addition to a completely different lifestyle change, she had to get used to having her pay cut in half. “I’ve been bartending since I was 20. There was a huge income difference between bartending in Boston and here,” she says, but the attraction to Laguna Beach was enough to draw her away.
Sarah works five nights a week at K’ya and enjoys serving the mix of locals and visitors who stay at the hotel La Casa del Camino that K’ya is a part of.
“The customers here are awesome. They’re really cool and laid-back,” she says. “I’m saying this from an outsider’s perspective—not being from Orange County—but they’re so not Orange County. I don’t know how to say that in a nice way, but they’re not. They’re just very down to earth.”
Sarah also enjoys meeting all the out-of-town guests who stay at the hotel.
“Some people are in town by themselves and you can tell they’re lonely,” she comments. “I like bartending because you get to change somebody’s night. If they come in a bad mood, I can kind of be in control of changing that. It’s nice to come in and have a sort of friend here because they get to know you a little bit.”
Sarah’s Favorite Drink
STRAWBERRY BALSAMIC MARTINI
4 ounces Ketel One vodka
3 strawberries
1/3 ounce aged balsamic vinegar
1 ounce simple syrup
2 squeezes of fresh lime
* Muddle the strawberries, balsamic vinegar, simple syrup and lime. Add Kettle One and shake vigorously.
“We got five new drinks on our menu for summer, and this one is amazing,” Sarah says. “People at first think the balsamic vinegar is weird, but it’s not. You taste every single level of this martini—you get the strawberry right off the bat; the vodka just a little; and then you taste the balsamic, which gives you that heat, and the lime juice to freshen it up. It’s so unique.”
The Teacher Behind the Bar
DIANA FRITZ, Mozambique, 1740 S. Coast Hwy.
Ask Mozambique regulars who their favorite bartender is, and one of their first replies is Diana Fritz.
Diana, 29, has been working at Mozambique since it opened six years ago, where she started as a hostess. In fact, some might remember her as the little, 18-year-old blonde hostess who greeted guests at the front door of Tortilla Flats—which used to occupy the Mozambique location before it moved to Mission Viejo.
Eleven years (and a brunette dye job) later, Diana can still be found at the old Tortilla Flats location, serving up exotic South African cocktails upstairs in Mozambique’s panoramic Shebeen Bar.
“I’ve been at Mozambique a long time. It’s a great place to work; it’s very family oriented,” says Diana, adding that she’s worked at other Laguna Beach restaurants that were too corporate for her liking.
“It’s refreshing to be at a place with one owner who truly cares about us. He’ll be the first to jump in to bus a table and help you out, which really helps with morale,” she comments. “I think without him, the doors at Mozambique wouldn’t be open anymore. He really runs a great business.”
Diana works full-time at Mozambique, but also works on-call as a substitute teacher for Saddleback Valley Unified School District. Bartending at Mozambique served as a flexible way for Diana to earn her bachelor degree in psychology at UC Irvine, where she later received her elementary teaching credential and master’s degree in education.
“I got my teaching credential in 2008, but given the way that the education setting is, especially in elementary, I have never been able to find a [full-time] job, simply because there aren’t any,” Diana says. She quickly adds that she’s OK with that, though. “I still have a great job, which is more than some people can say, so I’m thankful for that.”
Diana says she would eventually like to become a full-time teacher, but in the meantime she’s happy bartending at Mozambique and planning her wedding to her fiancé, whom she met 11 years ago while hosting at Tortilla Flats.
“We’ve been together 11 years and are getting married 11/11/11. It’s funny how things work out.”
Diana’s Favorite Drink
AFRICAN MOJITO
2 ounces citrus vodka
Muddled red grapes and lemon
Top with Sprite and a splash of Chambord
“Mozambique has a lot of signature drinks made with fresh juices like lychee juice, guava juice and passion fruit juice,” she says. “The African Mojito is probably our most popular.”
Bartending Legends of Laguna—Where are They Now?
The legend continues. You can find all your favorite bartenders from our original 2007 article still behind the bar, save for two: Gibbie Whelehan from Montage Laguna Beach and Lee Garrett from The Cabana, which closed in 2008.
DAN THE MARTINI MAN, 230 Forest Ave.
You can read all about the remaining bartending legends—Bobby Doerr from The Saloon, Chuck Harell from Sandpiper, Dan Vincent from 230 Forest Avenue, Jon Daube from The Whitehouse, and Robby Boyd from Marine Room—in our article archives at OCinSite.com. Click here Bartending Legends of Laguna.
By
OCinSite At-Large
on May 10, 2011 11:33 AM
House of Big Fish and Ice Cold Beer
By Brett Callahan | Photos by Jody Tiongco | Laguna Beach Magazine, May 2011
It should come as little surprise that beer ranks only behind water and tea as the most consumed beverage in the world. The delicious blend of simple components including water, barley malt, hops and yeast creates a rather complex final product that is rich in taste, body and aroma. Variations of beer continue to grow as microbrews, and even homebrews, develop fresh and unique flavors. The versatile, quenching beverage is at its best when accompanying laughter, music and, of course, food. Although virtually every Laguna Beach restaurant offers beer, we’ve rounded up seven spots that pour a wide-ranging medley of lagers, ales, stouts and craft beers, catered for beer lovers of all types.
Tommy Bahama
The surroundings at Tommy Bahama’s Laguna Beach Bar & Grill emphasize relaxation and class, and its beer selection is no different. Chimay Blanche Abbey Tripel, Sea Dog Blueberry Wheat and Duvel Ale top a listing that also includes imported standbys like Corona, Heineken and Guinness. “Our guests are looking for a discovery that cuts through all the noise that the beer revolution has delivered,” Rod Goldberg, senior vice president of restaurants, says. “Now more than ever, people need expert advice to guide them through the vast selections.” Tommy Bahama’s beer selection is based on three factors, Rod says: quality, guest appeal and pairing. Try an Allagash Belgian White alongside the swordfish sandwich for a glimpse at the flavors available at this beach house environment. (400 S. Coast Hwy.; 949-376-6881; tommybahama.com)
Tommy Bahama
House of Big Fish and Ice Cold Beer
“Our goal was to have the largest and most diverse selection of beer in town,” Amy Amaradio, marketing manager, says, “especially since ‘ice cold beer’ is in our name.” It is safe to say no one else in town carries Samuel Smith Organic Raspberry Ale alongside King Cobra Malt Liquor, or a Maui Brewing Coconut Porter next to a table with a five-liter mini-keg of Widmer Hefeweizen. Serving more than 60 beers in a variety of fashions—bottle, big draught, pitcher, bucket, or mini keg—House of Big Fish and Ice Cold Beer gives its patrons plenty of options. “We wanted to create a place for the locals to come and try a different beer each day of the month,” Amy says. (540 S. Coast Hwy. #200; 949-715-4500; houseofbigfish.com)
BJ’s Restaurant and Brewhouse
This brewpub chain from Huntington Beach has been brewing for decades, and their in-house offerings range along the whole spectrum of beer. Proudly serving eight regulars, like the Piranha Pale Ale and the Tatonka Stout, and two constantly rotating seasonal beers, like the summer favorite Nit Wit or the autumnal pumpkin ale, BJ’s has a brew for every drinker. “I think you’re making a mistake as a restaurant if you ignore craft beer drinkers and just have Bud, Miller and Coors available,” Senior Vice President of Brewing Operations Alex Puchner says. Alex also contends that beer is a much stronger food pairing than wine. “With literally hundreds of beer styles and flavors out there, there really is a beer to pair with any meal,” he comments. (280 S. Coast Hwy.; 949-494-3802; bjsbrewhouse.com)
Rock’N Fish Laguna Beach
Touting a dozen classics in addition to another dozen ever-changing seasonal and craft brews behind its bar, Rock’n Fish has a list worth investigating. England’s Old Speckled Hen, Czech Republic’s Czechvar, Germany’s Franziskaner White Wheat lead a list of imports that complement domestics like California favorites Firestone Lager, Bear Republic Racer 5 IPA and Stone Brewery’s Arrogant Bastard Ale. “Beer isn’t just beer anymore,” says co-owner Mike Zislis. “It’s really just starting to get going in the last several years. Microbreweries out there are really making world-class beer and just knocking it out of the park.” As a man who has attended five Oktoberfests and spent last St. Patty’s Day at the Guinness factory, Mike knows a thing or two about beers being world class. (422 S. Coast Hwy.; 949-497-3113; rocknfishlb.com)
Lumberyard
Brussels Bistro
Brussels Bistro pairs its authentic Belgium cuisine with a listing of exclusively Belgian premium beers. Stella Artois, Hoegaarden, Leffe Blonde, Chimay White Triple, Maredsous, Affligem Blonde, De Koninck, Grimbergen Double and La Chouffe comprise the lineup of beers to savor with hors d’oeuvres like Belgium fries or an entrée such as the lamb shank. Brussels offers seating on its terrace or the underground casual-urban setting where live jazz or house music warm an evening of socializing and beer. (222 Forest Ave.; 949-376-7955; brusselsbistro.com)
Lumberyard
“First and foremost, our customer base dictates what beers stay on our list,” says owner Cary Redfearn. Lumberyard carries two categories of beer, those of the big brewery brands like Bud Light and Stella Artois, and then smaller craft brewers like Escondido’s Stone Brewery. Beer’s flexibility as a partner with the many dishes served at Lumberyard is an asset to Cary and his kitchen. “Spicy foods pose challenges for many wines,” Cary says, “and a good cold beer quells the palate and says, ‘bring on the heat, I can take it.’ ”
(384 Forest Ave.; 949-715-3900; lblumberyard.com)
Hennessey’s
Following the mold of Irish and English pubs, Hennessey’s strives for a cozy feel for its guests. A good pub, of course, must have good beer. “Beer’s the oldest known recipe to man, and it’s always been a social thing,” General Manager Dan Lang says. “Obviously restaurants offer different types of beer because they all go with different meals.” One such tasty pairing is Hennessey’s blue cheese bacon burger optimally washed down with a Mirror Pond Pale Ale by Deschutes Brewery. As Dan says, “Doesn’t matter if someone’s old or young, white collar or blue collar, beer accommodates everyone.” (213 Ocean Ave.; 949-494-2743; hennesseystavern.com)
By
OCinSite At-Large
on April 13, 2011 11:28 AM
By Jason Sanford | Newport Beach Magazine, April/May 2011
Over the weekend of May 27 – 29, Newport Beach will host some of the most highly esteemed wineries from all over the world, including pairing with lobster dishes, barbecue sessions and a variety of fine cheeses. The first day offers wines from the river regions of Europe, including selections from the Loire, Rhone, Rhine and Danube, just to name a few; it is from these regions that wine largely grew to its astronomical popularity.
The next day is action-filled, as it includes lobster prepared by two local guest chefs as well as a pinot noir challenge and a cocktail seminar with award-winning expert mixologist David Nepove. After enjoying the delicious seafood and learning a bit about the art of crafting the perfect cocktail, the main event begins, with over 60 renowned wineries hosting tastings, pairings and in-depth sessions with sommeliers. These tastings also include food pairings with seafood, meats, cheeses and desserts. The final day wraps up with a brunch buffet in the morning, a barbecue and “big red” wine session in the afternoon and a cigar, cognac and spirits ceremony to end a delightfully indulgent weekend. Known as one of the West Coast’s most prominent wine festivals, this is not to be missed.
More info: 1221 W. Coast Highway; 949-645-5000; balboabayclub.com
By
OCinSite At-Large
on April 08, 2011 12:03 PM
A cup of caffeinated happiness at Pain du Monde.
By Brett Callahan | Photos by Jody Tiongco | Newport Beach Magazine, April/May 2011
The aroma of freshly ground beans, coupled with a whiff of salty air, constitute the perfect morning in Newport Beach. Whether it’s for the morning commute, a warm-up after a cool session in the Pacific, or a meeting with an old friend, coffee remains the universal starter for whatever the day may hold. Take a look at some of the iconic coffeehouses and cafes around Newport that have been serving their loyal locals for years.
Artful lattes served daily at Kean Coffee.
Kean Coffee
Kean Coffee is owner Martin Diedrich’s blissful transition back to the small coffeehouse business. Martin saw his Diedrich Coffee chain explode to more than 30 locations across the country in the mid-’90s, and says that he “began to fondly look back at the days when I just had two or three.” Named after his only son, Kean Coffee has just two locations, the first here in Newport. Martin, together with wife Karen, roasts fresh coffee on-site every day using a roaster manufactured by his brother Stephan. “I get to pursue my art and my craft and serve my community directly,” Martin says. The latte art for which Kean Coffee has become famous adequately reflects Martin’s pursuit of coffee perfection. As Martin says, “It’s a signature of pure craftsmanship in our trade.”
(2043-100 Westcliff Dr.; 949-642-5326; keancoffee.com)
Keanu Reeves does not moonlight as a barrista at Kean Coffee.
Alta Coffee Warehouse and Restaurant
Converted from a bookstore into a café in 1985, the wooden bookshelves were turned into floorboards and the entire place was built by hand, meaning Alta takes the term “homemade” seriously. “Except for the bagels, everything is homemade at Alta,” manager Tina Bentley says. Tina’s husband, Tony Wilson of Wilson Coffee Roasting Company, roasts organic coffee in small batches every day to ensure optimum flavor. The 31st Street Blend, a mix of Mexican, Costa Rican and Sumatran beans, is the top seller among regulars, who constitute about 60 percent of the business. “The regulars bring in their own mugs, and we have a large shelf for those mugs to be kept,” Tina says. Just like at home. (506 31st St.; 949-675-0233; altacoffeeshop.com)
Zinc Café and Market
Owner John Secretan opened Zinc in the late-’80s after spending his college years in Berkeley cafes, noting, “the gourmet coffee and coffeehouse mentality had not yet happened in Orange County.” Zinc retains its connection to the Bay Area as it serves coffee from the San Francisco-based Ecco Roasters. “The coffee we use changes throughout the year,” John says. “We stay with a coffee that is purchased when the bean is at its best, and when it’s gone, it’s gone.” Try the latte and poached egg plate to get hooked on Zinc. (3222 E. Coast Hwy.; 949-719-9462; zinccafe.com)
Zinc Café
Rose Bakery Café
Starting as a donut shop, Rose’s has evolved into a unique cafe in Newport. “A lot of the business is word of mouth,” owner Dai Lim says. “The customers know our names, we know theirs, and it creates a comfortable atmosphere.” The sweet treats aren’t just in the donut display, as Dai and husband Shawn offer an impressive line of espresso shakes. The Mocha Express headlines a group that includes: Creamocha Frost, Creamilla Frost, Vanilla Express and Wild Blast Blend. Made with Lavazza espresso and either yogurt or ice cream, the shakes pack their fair share of both caffeine and flavor. Traditional coffee favorites such as cappuccinos and lattes are also available. (3536 E. Coast Hwy.; 949-675-3151)
Rose Bakery Café
Pain du Monde
Literally meaning “breads of the world,” Pain du Monde is renowned for its made-from-scratch baked goods almost as much as its privately roasted coffees and espresso. Pain du Monde has three local locations in Newport, Fashion Island and Corona del Mar, and is quickly building a long list of regulars. Even as it remains a relatively proximal group of stores, the sweet smells and tastes of Pain du Monde reach a far greater customer base. “I know quite a few people that commute from San Diego and will stop by on their way to and from work,” shift manager Gabby Champion says. To first-time visitors, Gabby will often suggest an espresso with the café’s tri-berry scone, but says so with the disclaimer that, “everything really is delicious.” (561 Newport Center Dr.; 949-644-4835; 1000 N. Bristol St.; 949-553-1206; 3636 E. Coast Hwy; 949-723-1131; pdmcafe.com)
Drip. Neat. At Pain du Monde.
The Caffe at Pelican Hill
This Italian espresso bar caters to locals and resort guests wanting to sip on coffee or munch on brioche, paninis, homemade breads and traditional fresh gelatos. “The Caffe even has an added touch not found at other espresso bars—an endless panoramic view of the Pacific,” comments Kate Starr, public relations manager at the resort. The Caffe features La Colombe organic coffee, which she says, “delivers a jolting 25 grams of coffee in a single shot.” The Caffe is centrally located in the main resort building, but there is also Caffe II, a smaller coffee bar at Pelican Hill Golf Club that serves breakfast burritos and many of the same favorites as The Caffe. (22701 Pelican Hill Rd. South; 949-467-6800; pelicanhill.com)
MORE HOT SPOTS:
Haute Cakes Caffe, 1807 Westcliff Dr.; 949-642-4114; hautecakescaffe.info
C’est Si Bon Bakery, 149 Riverside Ave.; 949-645-0447
Matahari Café, 2900 Newport Blvd.; 949-675-6282; mataharicafe.viviti.com
My Galley, 500 W. Balboa Blvd.; 949-375-4355; mygalleybalboa.com
Aroma Café, 4341 MacArthur Blvd.; 949-756-2677
Caffe Balboa, 613 E. Balboa Blvd.; 949-723-0064
Mariner’s Coffee Shop, 2606 Avon St.; 949-650-3370
Al Cappuccino Coffee House, 4547 W. Coast Hwy; 949-650-1993
Coffee Bean and Tea Leaf, 1316 Bison Ave.; 949-719-0524; coffeebean.com
Peet’s Coffee and Tea, 894 Avocado Ave.; 949-640-6377; peets.com
Tully’s Coffee, 1260 Bison Ave.; 949-759-8246; tullyscoffeeshops.com
Java City Bakery Café, 1064 Bayside Dr.; 949-760-6886; javacity.com
By
OCinSite At-Large
on December 13, 2010 11:50 AM
Do try this at home. Following are the recipes to mix a Red Hot Santa, Peppermint Froth or a Kentucky Mulled Cider—all, seasonal cocktails from The Loft at Montage Laguna Beach.
Red Hot Santa
Recipes courtesy of The Loft at Montage Laguna Beach
Enjoy this delicious fusion of chocolate and cayenne in a remarkable martini for the winter season.
Ingredients:
2 parts vodka
2 parts chocolate liqueur
1.5 parts sweetened whipping cream
Cocoa powder
Cayenne pepper
Method:
Add a pinch of cayenne pepper to cocoa powder, and rim martini glass with mixture. In shaker filled with ice, add vodka and chocolate liqueur. Shake vigorously and strain into martini glass. Top with sweetened whipping cream.
Peppermint Froth
A dreamy winter cocktail that gives new utility to the candy cane as garnish.
Ingredients:
1.5 parts vodka
1 part peppermint schnapps
½ part simple syrup
½ part cream
Method:
Add all ingredients to shaker filled with ice. Shake vigorously and strain into rocks glass filled with crushed ice. Garnish with seasonal candy.
Kentucky Mulled Cider
Guaranteed to send a blush to your cheeks and a bit of warmth to your center.
Ingredients:
1 cup Maker’s Mark whisky
4 cups apple cider
1 lemon, sliced thin
6 cloves
½ teaspoon ground allspice
2 small cinnamon sticks
Method:
Combine whisky and cider. Add lemon (with rind), cloves, allspice and cinnamon sticks. Heat to boiling and serve.
By
LB Magazine Staff
on December 10, 2010 12:40 PM
‘Tis the season for holiday mojitos at The Rooftop Lounge. | Photo by Phil Blair
By Sharael Kolberg
When it comes to the holidays, the local dining establishments know how to celebrate in style. They go all out, offering festive signature cocktails paired with merry atmospheres and special menus perfect for toasting the season. We’ve rounded up just a few of the places ideal for celebrating or relaxing—with a drink created just for the occasion.
Montage Laguna Beach
From winter libations to visits from Santa, Montage Laguna Beach provides the perfect ambiance to celebrate the holidays. Situated on the resort’s fourth floor, The Loft features stunning panoramic views of blue water and blue sky—the ideal backdrop for enjoying the holidays in true SoCal-style. For a sweet winter treat, try the Red Hot Santa, a decadent combination of vodka, chocolate liqueur and whipped cream. Or try other seasonal cocktails—the spicy Kentucky Mulled Cider made with whiskey, cinnamon and cloves, or the minty Peppermint Froth featuring peppermint schnapps and vodka.
Indoor and outdoor seating at the resort’s Lobby Lounge allows guests to relax and soak in the true California beach experience.
“With spectacular views, live music and friendly service, The Lobby Lounge is the perfect spot to reconnect with family and friends during the holidays,” says Julie McCue, Montage’s dining director.
Sip the seasonal Chocolate Candy Cane—which includes both chocolate liqueur and chocolate vodka—while listening to live entertainment by Steve Siu or David Allen Baker. Other delicious choices include the cranberry sangria made with pinot noir and Grand Marnier, and the Sugar and Spice cocktail that combines Stoli Vanil, Godiva White Chocolate Liqueur, Baileys Irish Cream and Frangelico. Live entertainment is offered nightly in the Lobby Lounge.
Festive drinks are not all that’s on the holiday menu at Montage. Indulge in a special Christmas dinner in the Grand Ballroom—complete with a 12-station buffet, live music and family photo. Ring in the New Year at Studio with a five-course meal and midnight Champagne toast. Children will love building a gingerbread house or decorating a stocking, while the adults delight in signature holiday cocktails available through early January.
Chocolate Candy Cane at The Lobby Lounge | Photo by Phil Blair
More info: 30801 S. Coast Hwy.; 949-715-6000; montagelagunabeach.com.
Lumberyard
At Lumberyard, bar chef Kristin Markley has whipped up some Pumpkin Buttered Rum that would make even the Grinch grin. This winter cocktail—which will be served through January—is as much a work of culinary art as it is an indulgent libation.
“I start by roasting pumpkins, then I make a pumpkin butter out of the roasted pumpkins,” Kirsten explains. “From there I make a paste using the pumpkin butter, brown sugar, cloves, nutmeg and cinnamon. Then I mix the paste with hot water and 10-cane rum. I rim the glass with house made pumpkin seed brittle and top it with Chantilly cream.”
The result of this craftsmanship is “rich, decadent and delicious,” Kirsten says.
Linger over this drink in the contemporary rustic atmosphere inside this historic building with its beautiful wood décor and cozy leather booths. Grab a seat by the window or on the patio and look out on Forest Avenue, which will be decked out for the holidays. Be sure to arrive early on the city’s annual Hospitality Night. It’s the perfect spot to catch the a glimpse of Santa as he passes by on a fire engine or to watch the tree lighting ceremony that takes place in front of City Hall.
During the holidays, Lumberyard’s menu will feature steaks, seafood and rotisserie chicken along with American classics such as chicken potpie and meatloaf. Look out for lobster tails and king crab along with seasonal fresh fish on the specials menu, and don’t miss the year-round live music on Thursdays through Saturdays from 7:30 to 10:30 p.m.
Pumpkin Buttered Rum at Lumberyard | Photo by Phil Blair
More info: 384 Forest Ave.; 949-715-3900; lblumberyard.com.
Tommy Bahama Laguna Beach Bar & Grill
The famous beaches and tides of Laguna Beach have been “invited inside” Tommy Bahama, the perfect oasis to savor a festive drink. Try the Frost Bite, a Lemon Drop that features Tommy Bahama White Sand Rum, triple sec and sour mix, with a splash of Chambord that sinks to the bottom creating a layer of red. Garnished with a lime, the red and green colors evoke Christmas.
“Using rum really helps you to warm up on the inside on a chilly December evening,” says Gretchen Connelie, Tommy Bahama’s marketing manager. “The citrus keeps it from being too heavy.”
The restaurant evokes a relaxed island feel through its bright, open environment complimented by a sandy-pebbled entry floor, natural wood shutters and warm-toned wood planks mimicking the boardwalk. It’s an inviting place to take a break from those holiday shopping lists and get a little Frost Bite, available throughout December. Care to try your own hand at mixing it? Here’s the recipe.
Frost Bite at Tommy Bahama Laguna Beach Bar & Grill | Photo courtesy of Tommy Bahama
More info: 400 S. Coast Hwy.; 949-376-6886; tommybahama.com.
Splashes at Surf & Sand Resort
Celebrate the season with the coastal-chic holiday setting at The Surf & Sand Resort, where executive pastry chef Ryan Velilla has concocted The White Elephant. Available through the New Year, this mix of rum, Amarula, Kahlúa, Crème de Cacao, allspice and tincture captures the taste of the holidays.
“This is the drink that reminds me of Christmas,” Ryan says. “Everything from the flavors to the scent of the spices—it’s perfect for winter time.”
Take in Splashes’ ocean view while enjoying a seasonal tasting menu to share with friends—or visit Aquaterra Spa and treat yourself to a peppermint mocha mani/pedi and cranberry skincare treatments. And feel free to talk about The White Elephant in the room.
White Elephant at Splashes | Photo by Phil Blair
More info: 1555 S. Coast Hwy.; 949-497-4477; surfandsandresort.com.
Hotel La Casa del Camino
From the lobby’s large glittering Christmas tree to the twinkling lights of The Rooftop Lounge and the decorated wine cellar at k’ya Bistro Bar, Hotel La Casa del Camino is bursting with holiday cheer.
“Enjoy one of our festive holiday drinks fireside in our lobby lounge … featuring live music all season long, or warm up with a blanket and a holiday mojito available at The Rooftop Lounge,” owner Christopher Keller says.
In addition to the year-round signature mojitos, The Rooftop Lounge will be serving red and green Holiday Mojitos—flavored with Amaretto and cinnamon or lime and mint—throughout the winter months. Also on the seasonal menu is the Rooftop Pie made with cider, Captain Morgan Spiced Rum and Tuaca. Garnished with a cinnamon stick, this cocktail is reminiscent of warm apple pie. Sipping this drink at The Rooftop Lounge is the consummate way to get a taste of the holidays while looking out over the Pacific.
At k’ya Bistro Bar, holiday drink specials include a Nog Martini concocted with eggnog, Captain Morgan Spiced Rum and nutmeg, and a Hot Bourbon Toddy with a mix of bourbon, honey, lemon and nutmeg. Whether hot or spicy, both cocktails are the perfect remedy for walking along the beach on a cool day.
Throughout the season, sink your teeth into k’ya’s delicious holiday specials from award-winning executive chef Craig Connole. Hotel and restaurant guests are invited to a New Year’s Eve party that takes place throughout the establishment. It is complete with live music, party favors, hats and a complimentary Champagne toast at midnight. The lobby will feature a large screen television on which guests can catch the action in New York’s Times Square.
Chocolate Martini, Hot Bourbon Toddy, Hot Mint Chocolate at Casa del Camino.| Photo by Phil Blair
More info: 1289 S. Coast Hwy.; 949-497-2446; casacamino.com.
Sorrento Grille
Swing by Sorrento Grille for a taste of the Gingersnap Cookie Martini, a sweet treat made with Ion Vodka, Godiva White Chocolate Liqueur, ginger and soda, and garnished with a crushed gingersnap cookie rim.
“This is reminiscent of your mom or grandma’s famous gingersnap cookies, but with an updated twist,” bartender John Doll says of the drink, which is available through December. “Slightly sweet and rich at the same time—it’s perfect as a cocktail or dessert.”
John says he chose to use Ion Vodka because it is infused with electrolytes that will help keep guests hydrated and refreshed during the chaos of the holiday season.
Beyond the vodka, the restaurant itself is a refreshing oasis. It echoes the seaside surroundings with floor-to-ceiling windows that produce a modern aquarium look and a private dining room with subtle aqua lighting that mimics the sea. Guests can mingle around the Tuscan-inspired fireplace or the curved concrete bar overlooking the exhibition kitchen.
Throughout the holidays, an a la carte menu reflecting seasonal and local ingredients will be available. The restaurant serves pre-fixe dinners on Christmas Eve and New Year’s Eve that include some of executive chef Ryan Adam’s favorite traditional holiday dishes.
Only one block away from Forest Avenue, the restaurant—which will be decked out for the holidays—is a great place to escape to after the holiday parade.
Gingersnap Cookie Martini at Sorrento Grille | Photo by Phil Blair
More info: 370 Glenneyre St.; 949-494-8686; sorrento-grille.com.
Mozambique
In the mood for an exotic twist on the holidays? Mozambique buzzes with a South African vibe just three blocks from the holiday hustle of downtown Laguna Beach.
Don’t be shy and try their seasonal signature cocktail Xai Xai (pronounced “shy shy”), which is offered throughout fall and winter. This singular drink is made with citrus rum, dark rum, fresh guava juice and passion fruit nectar.
With ocean views and an open patio, the restaurant will feature $10 steaks, fish and chicken entrees all winter long. Mozambique’s New Year’s Eve party is sure to be rockin’ with their state-of-the-art sound system and live music.
Xai Xai at Mozambique | Photo by Phil Blair
More info: 1740 S. Coast Hwy.; 949-715-7777; mozambiqueoc.com.
230 Forest Avenue & Watermarc
Exuding understated elegance, sister restaurants 230 Forest Avenue and Watermarc will glitter with silver and gold décor this year. Expect similar sophistication on the cocktail menu at Watermarc, which will feature some libations that are sure to get you in the spirit of the holidays.
The Sweet Love cocktail at Watermarc is a rich and creamy mixture of blueberries and blackberries, Baileys, Creme de Mure, and a splash of soda, topped off with a dollop of whipped cream. Another seasonal cocktail at Watermarc is the Desert Sands, which is zesty with sweet vermouth and Angostura bitters.
“We love to present beverage items to our guests that we think are unique, with a broad spectrum of tastes and textures,” says Mitchell Cohen, the restaurants’ director of operations.
Both locations are prime spots to take in the bustling city streets donned in twinkling lights.
“I live and work in Laguna Beach,” says Erik Holt, bartender at Watermarc. “The holidays are one of those rare moments when everyone in town comes together and enjoys what’s going on.”
Embrace 2011 by indulging in a memorable menu filled with seasonal specials and traditional dishes.
Winter drinks at Watermarc | Photo by Phil Blair
More info: 230 Forest Avenue, 230 Forest Ave.; 949-494-2545; 230forestavenue.com.;
Watermarc, 448 S. Coast Hwy; 949-376-6272; watermarcrestaurant.com.
Sapphire Laguna
This season, Sapphire Laguna invites you to get a little naughty with a holiday favorite.
“Everyone likes to warm up during the holiday season with a cup of hot chocolate,” says owner and chef Azmin Ghahreman. “But you can make your drink a little extra naughty with the ‘Naughty Santa.’ ”
Made with hot chocolate, peppermint schnapps, Crème de Cacao and marshmallow and garnished with a candy cane, this drink is sure to make you jolly. It’s available throughout the holidays, from mid-November until the New Year.
On Christmas Eve, join Santa Claus in his flight around the world by indulging in Sapphire’s internationally-inspired Christmas Eve dinner, which includes entrées such as traditional herb roasted Diestel hen turkey, coconut milk-braised short ribs with aromatic Thai spices and lamb sirloin “baklava style” with lemon-honey glaze.
Finish the night off with an unforgettable dessert: lemon meringue ice cream pie, gingerbread trifle with candied kumquats or chocolate-orange pots de crème.
More info: 1200 S. Coast Hwy.; 949-715-9888; sapphirelaguna.com
Sundried Tomato Café
With the help of a professional decorator, Sundried Tomato Café in Laguna Beach will imbue the look and feel of the holidays. Get in the spirit with a Karmel Apple Martini, which is available through the end of the year (and beyond, if you get the recipe). The tempting combination of caramel, chocolate and apple flavors is worthy of an indulgence.
Boasting an upper and lower patio, the Laguna Beach location is a local favorite for viewing the holiday liveliness that spills into the streets during the Hospitality Night. The restaurant will have both patios open and will pass out complimentary samples of their signature sundried tomato soup.
Karmel Apple Martini at Sundried Tomato Cafe | Photo by Phil Blair
More info: 361 Forest Ave.; 949-494-3312; sundriedtomatocafe.com.
By
Vicki Hogue-Davies
on December 03, 2010 11:27 AM
Renee Miller of Laguna Coffee Company | Photo by Phil Blair
Coffee is great any time of year, but there is something extra special about enjoying a warm beverage during the winter season. The perfect cup of joe warms us up on cool days and keeps us going for holiday shopping and get-togethers. For the best coffee locally, check out some of Laguna Beach’s great one-of-a-kind cafes and coffee houses.
Café Heidelberg
Hang out with friends, check e-mail and enjoy an Illy-brand espresso or a White Mocha Royal, which “people really love,” according to server Hannah Yi.
“Our drip coffee is Vienna roast,” Hannah says. “And we do everything here—cappuccinos, lattes—everything.” Café Heidelberg offers pastries and serves breakfast and lunch. An outdoor patio is perfect for soaking up the winter sun. (1100 S. Coast Hwy.; 949-497-4594)
Coffee Pub Café
The signature drink at Coffee Pub Café is the chai latte, says manager Sun Park. The local Diedrich-brand coffees are popular too, and the café serves up regular, medium and dark roasts, decaf coffee and espresso drinks at its 10 tables and outdoor patio. “The patio is really nice,” Sun says. “You can order at the counter and we bring your order out to you.” When placing your coffee or tea order, consider adding a pastry, breakfast dish or sandwich to enhance the experience. (384 Forest Ave.; 949-494-5334)
Café Vienna
Relax and sip the house coffee or bold espresso with your best friend at your side at Café Vienna. This dog-friendly café serves up European flavor with its coffees and doggy treats to its four-legged visitors. Sweeter coffee drinks are also available. Try the namesake Café Vienna—a mocha latte with whipped cream and chocolate chips—for a warm taste of holiday heaven. Breakfast and lunch is also served here. (31542 Pacific Coast Hwy.; 949-499-3015; cafevienna.info)
Coffee and then some at Cafe Vienna. | Photo by Phil Blair
Goko Café
An extensive food menu with health-conscious selections attracts many of Goko Cafes customers. And the specialty coffees served at this casual surf-themed spot help to keep them coming back. Blended coffee, espresso drinks and American coffee selections are available here, and vanilla spiced chai and healthful smoothies are also popular. On the food menu are such delectable and good-for-you offerings as spinach pie, lentil soup and a variety of veggie and vegan sandwiches. (907 S. Coast Hwy.; 949-494-4880; gokocafe.net)
Java to Go
At Java to Go, “the possibilities are absolutely endless,” says barista Sarah Hendry. “We can do white chocolate mocha. We have 14 different flavors of Torani syrup. We have thick Ghirardelli flavors.”
The coffee house also serves up five different blends of drip coffee including organic, house, French roast, Hawaiian hazelnut and decaf. “We don’t have a signature drink,” she says. “Everybody prefers our drip coffees, which are ready in the morning and easy to take.” Breakfast burritos and wraps, English muffin sandwiches, croissants, muffins, scones, bear claws and more can also be enjoyed along with your coffee. (980 N. Coast Hwy.; 949-497-3999)
Jean Paul’s Goodies
Jean Paul’s Goodies features great coffee to savor with a variety of freshly-made gourmet pastries. Don’t ask for a latte here, however. When in this French bakery, the proper term is “café au lait.” Enjoy your drink with a truly French tradition—a buttery and flaky croissant. (656 N. Coast Hwy.; 949-494-7832)
Koffee Klatch
According to barista Alex Koein, the Koffee Klatch is “one of the only coffee shops in town that feels like a ‘mom and pop’ business. It is very homey,” he says. “I’ve been coming here for almost 11 years, since I was a kid.”
Koffee Klatch channels iconic coffee-house ambience. | Photo by Phil Blair
The Koffee Klatch serves four different drip coffees—the house; the more robust Black Velvet, a combination of 75-percent French beans and 25 percent Columbian; vanilla and decaf. They also serve coffee drinks and “have an excellent tea collection,” Alex says. “We serve over 50 different teas.” A signature food favorite is the “love bagel,” a bagel with cream cheese, lemon pepper and tomatoes that are cut into heart shapes when the store isn’t too busy. (1440 S. Coast Hwy.; 949-376-6867)
Laguna Coffee Company
Established in 1991, award-winning Laguna Coffee Company is a coffee lover’s dream. All beans are roasted in-house using European roasting processes and delivered fresh to your cup. The signature selection, Laguna Blend, is one of 30 coffees available for purchase. On Saturdays, patrons can enjoy their coffee along with live jazz. If you can’t make it to the coffee house, pick up a pound at the Laguna Farmer’s Market, or join the coffee club and have 2-pounds delivered right to your door each month. Check out the Laguna Coffee Company website for coffee brewing advice and other java-centric tidbits. (1050 S. Coast Hwy.; 949-494-6901; lagunacoffeeco.com)
Scandia Bakery and Coffee Shop
Gaviña Gourmet Coffee is the typical brand served at Scandia Bakery and Coffee Shop, according to server Madi Nokes. The shop offers a medium blend—which is its most popular—a Sumatra dark, and flavored coffees such as chocolate, raspberry, ice cream and vanilla nut. Tempting the taste buds with the smell wafting from the kitchen are the pastries that are all made fresh. Chocolate cookies, tiramisu, fruit tarts and other sweet edibles can also be had. Bring your work and tap into the Wi-Fi. “We have tons of local customers who come in regularly,” Madi says. (248 Forest Ave.; 949-497-1495)
By
on November 30, 2010 1:15 PM
BBC Lux Holiday Pie pictured with all the ingredients that go into it. | Photo by Marcie Gonzalez
Nothing tops off a perfect winter day of sailing on the harbor or playing at the beach better than a hot drink. Except, perhaps, a hot stiff drink.
Even with our signature balmy weather, a steaming beverage can warm up the chilly evenings and foggy days. And whether you’re craving a Hot Toddy, or looking for hot cider or coffee with a kick, Newport bars have got you covered.
Fancy a Toddy?
Classic cocktails are the current trend, and perhaps none is “hotter” than the Hot Toddy. Historically, this steamy cocktail was the drink of choice when one was feeling under the weather, according to Jack Robertiello, contributing editor to Nightclub & Bar Magazine.
“A toddy is meant to be a winter refresher and head cold annihilator, though I’m sure few doctors would agree,” Jack says.
A traditional Hot Toddy recipe calls for hot water, lemon, honey, spices and a spirit, although exactly which spirit is up for debate. The drink has sported everything from whiskey to rum to tequila.
Brandy is the spirit of choice at 21 Oceanfront (2100 W. Oceanfront; 949-673-2100; 21oceanfront.com), a fine dining restaurant just steps from the sand. Foggy days often inspire customers to order a steaming drink, says Nicole Hays, the restaurant’s director of marketing and special events.
“When the fog rolls in off the Pacific, bar patrons at 21 Oceanfront often trade in their traditional martini order for something to warm them up ... like a Hot Toddy,” Nicole says.
Tony Lawrence, a bartender at 21 Oceanfront for 10 years, admits the traditional Hot Toddy—which simply combines brandy, hot water and lemon—is not a customer favorite. He says he personally prefers the Tequila Hot Toddy, a twist to the classic drink made with tequila, triple sec, apple juice and cranberry juice.
Bartender Tony Lawrence pours a hot toddy at 21 Oceanfront. | Photo by Kri Sado
Over at The Resort at Pelican Hill (22701 Pelican Hill Rd. S.; 949-467-6800; pelicanhill.com), a unique twist is added to create the Honey Toddy, which calls for Sazerac Rye Whiskey, lemon juice and Bärenjäger Honey Liqueur instead of honey.
“Our whole approach at Pelican Hill is to create unique, flavorful drinks using the finest ingredients,” says Steven Ashworth, resort sommelier and manager of Andrea restaurant. “For the holidays, we’ve taken the idea of some older, traditional holiday drinks and given them a modern flair.”
The Honey Toddy and other signature holiday drinks can be savored at the resort’s three restaurants—Coliseum Grill, Andrea and Pelican Grill—from Thanksgiving through the New Year.
An Apple a Day
Nothing says autumn like a hot apple cider, and Newport bars do not disappoint with this fall favorite that easily transitions to the holiday season. On a chilly evening, guests can cozy up with a Hot Apple Pie Cider at The Beachcomber at Crystal Cove (15 Crystal Cove; 949-376-6900; thebeachcombercafe.com). This drink—which combines hot apple cider with Tuaca liqueur and a dollop of whipped cream—is a popular choice at the café, says manager Marc Levine.
“We’re out on the beach, so—especially on cloudy days and breezy evenings—we’ve got the heaters going and blankets on the deck,” Marc says. “(The drink) pairs nicely with the environment.”
Cider is also at the heart of the BBC Lux Holiday Pie served at The Balboa Bay Club & Resort (1221 W. Coast Hwy.; 949-645-5000; balboabayclub.com). A decadent combination of Luxardo Sangue Morlacco and ginger, this drink is served in a glass rimmed with ginger sugar and topped with fresh cream infused with cherry liqueur and ginger sugar. Garnished with a dark chocolate stick and ginger sugar, it tastes like a cherry pie hot from the oven.
Bartender Kimberly Halworth pours the BBC Lux Holiday Pie. | Photo by Marcie Gonzalez
The festive drink was created by Kimberley Halworth, a bartender at the resort’s First Cabin Restaurant, who won an in-house competition to create a drink using Luxardo Sangue Morlacco, a cherry liqueur.
“I just wanted something different that wasn’t coffee-based,” Kimberley explains. “It’s very much a holiday drink. It works well at Thanksgiving and Christmas ... as an after-dinner drink.”
And with its festive vibe, the Lux Holiday Pie also works well as a cozy indulgence to sip during the Christmas Boat Parade.
A Touch of Joe
The first Irish Coffee was concocted in Ireland by Joe Sheridan, a chef who decided to lace his coffee with whiskey on a particularly cold evening in 1952. A travel writer brought the drink to San Francisco, where it “was replicated and immediately generated a following,” according to Robert Plotkin, contributing editor to Nightclub & Bar Magazine.
Since Sheridan’s fortuitous invention, coffee-based cocktails have warmed many cold souls. In fact, nearly every bar in Newport has some kind of take on the drink.
For example, Harborside Pavilion (400 Main St.; 949-673-4633; harborside-pavilion.com)—one of the few restaurants that serves a traditional hot toddy with a bourbon base—also serves up several stiff coffee drinks, adding Baileys Irish Cream, Amaretto or other liqueurs to the mix, and topping each with whipped cream.
The Gingerbread Man at Harborside Pavillion. | Photo by Kri Sado
“People usually drink them as after-dinner drinks, or maybe drink it with dessert,” says manager Katlin Kuntz. “And with the weather changing, they will probably become more popular.”
For the holidays, the restaurant is serving a Gingerbread Man, which combines peppermint schnapps, Baileys and Buttershots liqueur with a coffee fill and a dollop of whipped cream.
At SOL Cocina (251 E. Pacific Coast Hwy.; 949-675-9800; solcocina.com) chef Deborah Schneider serves up a special brew called Mexican Café de Olla that fits in perfectly with the restaurant’s Baja cuisine. In this signature drink, café de olla—a sweet, spiced coffee—is combined with tequila or another liquor to create a comforting drink, perfect for sipping while lounging by the restaurant’s fire pit or looking out onto the bay.
Deborah says her cocktail was inspired by the cooks at her restaurant, who drink café de olla—“without adding alcohol, of course,” Deborah specifies—in the morning. The plain coffee concoction pairs well with sweet rolls in the morning and crunchy cookies or a pastry in the afternoon. Deborah takes it into the evening by adding some spirits.
“It’s beyond traditional ‘Mexican coffee’ [cocktail], which is just coffee and Kahlúa,” Deborah explains. “If you use spices or tequila or rum, it’s really tasty and takes on a different taste.”
And as far as Deborah is concerned, a hot stiff drink is a great way to stay cozy.
“On those cold nights, they’re very comforting,” she says. “They’ve got everything going on.”
By
OCinSite At-Large
on October 25, 2010 11:09 AM
The Stoli Bombshell: A cocktail with a cause.
During National Breast Cancer Awareness Month, Fleming’s Prime Steakhouse has concocted a cocktail to mark the event and to help raise funds for the Avon Breast Cancer Crusade.
“Drink Pink for the Cause!”
The Bombshell is available in the bar at all Fleming’s locations nightly from 5 to 7 p.m. throughout the month of October. Fleming’s is attributing 100% of the sales to benefit Avon Breast Cancer Crusade, which supports finding a cure for breast cancer and advancing access to care for all, regardless of one’s ability to pay.
There’s nothing like creating a cocktail for a good cause and patrons rave about the Bombshell to the degree that it merits a nod in OCinSite’s cavalcade of recipes. If you don’t have the opportunity to indulge in it at Fleming’s, try your hand at mixing a Bombshell yourself. Here it is:
Only 99-calories, the Stoli Bombshell is a luxurious combination of Stoli Vanil Vodka, fresh raspberries, raspberry preserves and freshly squeezed lime juice, served straight up in a martini glass.
Ingredients
1.25 oz. Stoli Vanil Vodka; 1 oz. Fresh Lime Juice; .5 oz. Sugar-Free Syrup; .5 oz: Sugar-Free Raspberry Preserve; and 1 Fresh Raspberry
Method
Shake all ingredients in a martini shaker with ice; strain into a martini glass; garnish with a fresh raspberry.
For more information about the Avon Breast Cancer Crusade visit avoncrusade.com. To locate a Fleming’s Prime Steakhouse & Wine Bar, visit flemingssteakhouse.com.
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