Monday – Friday: 10am – 9pm
Saturday: 10am – 8pm
Sunday: 11am – 6:30pm

Summer Cocktails

Enjoy sipping these summer-inspired cocktails from South Coast Plaza’s top mixologists.




Vaca: The Vaca Tonic

Spain’s gin and tonic obsession gets a slushy twist at chef Amar Santana’s Vaca. Brooklyn Small Batch Gin and Fever-Tree’s Mediterranean Tonic is slow-churned and served from a frozen cocktail dispenser, then topped with fragrant basil blossom.  Here’s a home-style version.

1 ½ oz. Brooklyn Gin

2 oz. Fever Tree Mediterranean Tonic

1 oz. simple syrup

Juice from half of a lime

Garnish: basil blossoms

Freeze ingredients for 2-3 hours then blend with a handful of ice. Serve in chilled glassware, top with basil blossom.




Seasons 52: Bourbon Berry Bramble

This fruity bramble cocktail is bursting with juicy muddled berries in a couple fingers of Makers Mark and St. Germain. Reminiscent of a boozy berry pie.

2 blackberries

2 raspberries

1 oz. simple syrup

1 oz. fresh lime juice

1 ½ oz. Makers Mark

½ oz. St. Germain

2 dashes angostura bitters

Splash of club soda

Garnish: Spear of 2 blackberries and a raspberry

Stir syrup, lime juice, whiskey, and St. Germain over ice. Muddle berries in serving glass, add ice, then strain shaker on top and garnish.




Leatherby’s Cafe Rouge: Lavender French 75

Updating the classic cocktail with a touch of lavender syrup enhances the  effervescent, perfect aperitif. Try it with gin instead of Cognac for a different experience.

1 ½ oz. Hendrick’s gin

¾ oz. fresh lemon juice

½ oz. lavender simple syrup (available at specialty liquor stores or recipe below)

3 oz. champagne or sparkling wine

Garnish: lemon peel

Lavender syrup: Combine one cup water, one cup sugar, and dried or fresh lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for one minute. Remove from heat and let syrup steep for thirty minutes. Pour syrup into a sterilized glass jar through a strainer to remove blossoms and let cool. Refrigerate and use within a few days.

Combine the gin, fresh lemon juice and lavender syrup in a cocktail shaker filled with ice. Shake and strain into a coupe or champagne flute. Top with sparkling wine, garnish with lemon peel and serve.




AnQi: Pink Lotus

The sugar-rimmed martini glass is filled with a pinch of pink cotton candy. After you add the contents of the cocktail shaker, the vodka, fresh pink grapefruit and orange juice melt the spun candy.

2 oz. pink grapefruit-infused vodka (made with fresh grapefruit zest & Svedka vodka); or substitute a good grapefruit vodka like Skyy Grapefruit or Finlandia Grapefruit

1 oz. pink grapefruit juice (fresh squeezed preferred)

½ oz. Triple Sec


Pink grapefruit

Pink cotton candy (available in small bags)

Garnish: Blackberry

In a cocktail shaker, muddle 1 slice of fresh orange and 2 segments of fresh pink grapefruit. Add remaining ingredients and ice. Shake until well mixed. Fill a sugar-rimmed martini glass with cotton candy. Strain cocktail mixture into glass over cotton candy and garnish with a fresh blackberry.


See additional cocktails in South Coast Plaza’s
Spring TASTE

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