Specialty Cocktails created for Dine Newport Beach Restaurant Week

Dine Newport Beach Restaurant Week is rightly one of the most anticipated events of the year. With so many delicious meals, finding the perfect drink to complement your lunch or dinner is a must!

Check out some of the cocktails crafted by participating restaurants exclusively for Dine Newport Beach Restaurant Week.

A Restaurant 
“A” Resolution
Ingredients: Broken Shed vodka from New Zealand, muddled cucumber, mint and jalapeño, and lime juice. It’s served up in a martini glass!

CUCINA Enoteca
The Vaquero
Ingredients: Nolettes Gin 1 1/2oz,  Dolin Blanc  3/4 oz , Lime Juice  1/2 oz , Simple syrup , Splash Aperol Foam
** Top off Blackberry compote**1 table spoon

Fill a mixing glass add the gin, doling blanc, lime juice and simple syrup. Top off with ice and shake vigorously. Into a couple glass add a table spoon of blackberry compote. Staring the cocktail into the coupe letting the berries mix with the drink. Top it off with the apparel foam and garnish with a frosted basil leaf.

Mixologist: Tucky Dias
Price: $10 – offered throughout Restaurant Week

About The Vaquero: The Vaquero which was one of the first flat bottom steamers to be guided by Captain Samuel Sumner Dunnells into the unexplored Newport Bay, then known as San Joaquin Bay, 10 September 1870.

Fig & Olive
Midnight Sour
Ingredients: Four Roses Bourbon, lemon juice, simple syrup, thin layer of red wine

The cocktail is a twist on a whiskey sour with a layer of red wine on top.  The first few sips taste like a traditional Whiskey Sour, but once the cocktail is stirred, it transforms into a Manhattan. The colors are reminiscent of a Balboa Sunset (unmixed) to a midnight Newport skyline (mixed).

Mixologist: Mitchell Malnati
Price: $12

Provenance
Newport Sea Breeze
Ingredients: Absolut Berri Acai Vodka, Alizé Bleu, House-Grown Kumquats, White Grapefruit and White Cranberry Juices

Created by: Bar Chef Brandon Szabo
Price: $10

Red O Mexican Cuisine By Rick Bayless
Honey on Fire
Ingredients: El Silencio Espadin Mezcal, Habanero-Honey, Fresh Lemon Juice, Yellow Chartreuse.  Served tall with grapefruit peel

Mixologist: Dan Oliver
Price: $15. Currently available through the summer.

The Village Inn
Village Inn Balboa Bar
Ingredients: 1.5oz Three Olives Chocolate vodka, .75oz banana liqueur, .75oz crème de coco (white)
*secret ingredients garnished with a Too Sweet dipped banana served in a martini glass

Mixologist: The 2014 VI bartending team
Price: $12.95

Want to see how these amazing cocktails are made?  Check out the videos here!