Research for my annual guide to the best places to eat in Orange County involves a lot of eating. It also involves some good drinking. These are the seven drinks from this year’s 75 Best Places to Eat that I can’t stop thinking about.
The Vaca Tonic is a frozen gin and tonic at Vaca restaurant in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)
1. The Vaca tonic at Vaca
This is the most famous cocktail in OC for good reason. This frozen gin and tonic is legend, and every time I taste it anew, it feels like a fresh discovery all over again. In a sea of gin and tonics, this one is just different. And it never gets old. 695 Town Center Drive, Costa Mesa, 714-463-6060, vacarestaurant.com
The Turkish Delight at Mayfield in San Juan Capistrano is made with gin and rose vermouth. (Photo by Brad A. Johnson, Orange County Register/SCNG)
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2. The Turkish Delight at Mayfield
This is another gin drink, more floral than the one at Vaca. It’s made with rose vermouth, creme de violette, cardamom, egg white and dried rose petals. It is incredible. 31761 Camino Capistrano, San Juan Capistrano, 949-218-5140 ,mayfieldoc.com
Tamarindo con Chile is a mezcal cocktail garnished with a charred red chile at Chaak in Tustin. (Photo by Brad A. Johnson, Orange County Register/SCNG)
3. Tamarindo con Chile at Chaak
This is essentially a tamarind margarita made with mezcal. But it’s even better than a margarita. It’s made with muddled orange, tamarind paste, bitters, agave, lime salt. 215 El Camino Real, Tustin, 657-699-3019, chaakkitchen.com
The Empress cocktail at Gem in Fountain Valley is made with infused gin and yuzu. (Photo by Brad A. Johnson, Orange County Register/SCNG)
4. The Empress at Gem
When I order this, the waiter leans in and says, “Just so you know, that’s a purple drink,” as if he worries I might find it emasculating and thus send it back. “Sounds perfect,” I say. And it is: infused gin, yuzu juice and lime. 10836 Warner Ave., Fountain Valley, 714-516-8121, gemdining.com
El Viento at Lola Gaspar is made with mezcal, pineapple and cilantro. (Photo by Brad A. Johnson, Orange County Register/SCNG)
5. El Viento at Lola Gaspar
This is one of the most elegant expressions of mezcal I’ve come across in a long while. Mixed with pineapple juice, it’s sweet, but not too sweet. Muddled with serrano chile, it’s spicy but only mildly so. It’s also delightfully herbal thanks to a finishing touch of cilantro. 211 W. 2nd St., Santa Ana, 714-972-1172, lolagaspar.com
The Flor Pálida cocktail at Isla in La Palma is made with tequila, coconut and mango. (Photo by Brad A. Johnson, Orange County Register/SCNG)
6. Flor Pálida at Isla
I usually order the daiquiri here because it’s perfect. Then I discovered the Flor Pálida. A fruity concoction, it could easily stand in for dessert. It goes down like a fruit smoothie, and before you know it the room is spinning. It’s made with tequila, mango nectar, coconut water and orange peel. It’s magic. 30 Centerpointe Drive, La Palma, 714-735-8597, instagram.com/islacubanlatinkitchen
The daiquiri with toasted sesame syrup at Solstice in Irvine (Photo by Brad A. Johnson, Orange County Register/SCNG)
7. Daiquiri at Solstice
I generally don’t like it when bartenders mess with the classic formula for a lime daiquiri. It’s not a recipe that needs reinventing. But I’m absolutely in love with this new variation, which involves light rum, lime juice and (here’s the twist) toasted sesame syrup, plus a chunk of black sesame brittle candy for garnish. It’s small but mighty. 18555 Jamboree Road, Irvine, 949-241-7088, solsticeoc.com
Note: This year’s guide goes live online Thursday, June 2 for digital subscribers. The Register’s print subscribers receive the printed guide as a supplement to Friday’s home delivery. It will not be available on newsstands.
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