Newport Beach Magazine: June/July 2018

Up Front: Gourmet

A Taste of the Tropics

These island-style cocktails are perfect for sipping this summer.

Photo courtesy of Maxim Catana/Shutterstock.com

After a day spent playing in the ocean waves, sunbathing on the sand or simply lounging by the pool, there is nothing more refreshing than a tasty tropical cocktail. Flavors like coconut, passion fruit and pineapple bring back memories of time spent on the islands of Hawaii or Tahiti, and make one feel as if they’re on vacation once again—especially with Newport as the picturesque coastal backdrop. Classic, rum-based tropical drinks like a smooth mai tai or sweet pina colada are certainly palate pleasers, but bartenders around town are taking their concoctions to an entirely new level.

From waterfront establishments like Billy’s at the Beach and The Beachcomber Cafe offering gigantic beverages, which are made to be shared, to the tropical libations at Tommy Bahama Island Grille & Bar, there is certainly no shortage of creative cocktails in Newport’s beachside bar scene. And with these local restaurants serving up drinks that are reminiscent of popular island destinations, there’s no need to board a plane to get a taste of the tropics.

A&O Kitchen & Bar

For a one-of-a-kind take on tropical flavors, head into A&O Kitchen & Bar, a casual waterfront restaurant at Balboa Bay Resort with stunning harbor views, and home of the Haole Handshake. This nutty delight incorporates The Real McCoy five-year-aged rum, Amaro di Angostura bitters, Trader Vic’s macadamia nut liqueur, Maui Brewing Co.’s coconut porter, orgeat and a hint of lime—served shaken, not stirred. “What makes this different from most tropical cocktails is the ones you see out there mostly have tropical fruit in them. … This one does have a slight touch of coconut from the coconut porter, but it is bringing tropical in from a different angle,” explains Ben Carpenter, general manager of the restaurant, and food and beverage manager for the resort.

Nuttiness plays a huge role in this drink, while also featuring light notes of chocolate and vanilla with a slight bitter element to tone down the sweetness. Though mixologists tend to avoid shaking cocktails that include beer, this recipe calls for just one ounce of porter, which produces a smooth, frothy texture. Finished with a coconut shortbread cookie for dipping and a sprig of mint that adds a touch of freshness, this libation truly tastes like Maui in a glass. (949-630-4285; balboabayresort.com)

Photo courtesy of Billy’s at the Beach

Billy’s at the Beach

Billy’s at the Beach is an island-themed restaurant that will certainly make you feel like you’ve stepped into paradise with its relaxing atmosphere that includes tropical decor, aloha shirt-clad personnel, plus a variety of Tiki drinks—and the recently unveiled Scorpion Bowl is the perfect one to share with loved ones during happy hour. Served in a bowl adorned with hula dancers, this cocktail includes Bacardi white rum in addition to brandy, which complements the fruity flavors of passion fruit, lime and orange juices as well as sweet orgeat syrup. All of these ingredients are flash-blended and poured over ice, then garnished with cherries, pineapple and orange slices. To complete this lively beverage, a shot of 151-proof rum is added into the bowl’s “volcano crest,” which is then set aflame for a fiery presentation that could be considered an homage to Pele, the Hawaiian goddess of fire and volcanoes. (949-722-1100; billysatthebeach.net)

Photo courtesy of Lighthouse Bayview Café

Lighthouse Bayview Café

For something with more of a south-of-the-border vibe, reserve a table at Lighthouse Bayview Café and order one of the standout offerings on its new summer cocktail list: the spicy mango margarita. This piquant drink incorporates Casamigos blanco tequila, which is made from agave grown in the highlands of Jalisco, Mexico, as well as a savory, pickled fruit-based sauce called chamoy, lime and jalapeno juice, fresh agave and mango puree. All of the ingredients are shaken, then strained over ice in a rocks glass with a Tajin rim before adding the finishing touches of a lime wedge and slice of dried mango (the latter is attached to the glassware with a miniature clothespin). Filled with Mexican flair, this is one tropical cocktail that will certainly bring the heat while also providing a refreshing sip on a sultry summer day. (949-933-1001; lighthousenb.com)

Photo courtesy of Roy’s

Roy’s

This Hawaiian fusion restaurant has been spreading aloha since the chain’s original location opened its doors on the island of Oahu in 1988. Roy’s signature cocktail is a tribute to this opening year and appropriately presents various flavors associated with island life. Creating the perfect union of tart grapefruit vodka and pomegranate syrup with sweet lychee liqueur and triple sec, this drink is made by first adding ice to a mixing glass, then squeezing a fresh grapefruit wedge before dropping it into the glass. The pomegranate syrup and alcohol is then added in and the contents are shaken vigorously, then strained into a chilled martini glass and garnished with a fresh lychee—making for a true tropical temptation. (949-640-7697; roysrestaurant.com)

Photo courtesy of The Beachcomber Cafe

The Beachcomber Cafe

Overlooking the beach of Crystal Cove State Park, The Beachcomber Cafe is located right on the sand with waves crashing onto the shoreline that’s just steps away from its outdoor dining area. The Tonga Lei, another shareable cocktail, complements this location with its undeniably tropical flavor profile from tastes of mango, pineapple and coconut that meld perfectly with Pyrat and Malibu rums. Mango-flavored Patrón Citrónge liqueur and a fresh puree of the iconic fruit work together to provide a burst of sweetness, while pineapple and lime juices add in a tart layer, and house-made hibiscus-elderflower liqueur (which also has a touch of rose) adds a floral note that is further enhanced by a garnish of floating orchids.

“We sneak in a little dry ice to add some bubbles and smoke, and line the Beachcomber Tiki [goblet] with bamboo leaves as a homage to the wonderful botanical gardens on the road to Hana and the bamboo forest near the Seven Sacred Pools in Maui,” says Brandon Schill, bar manager of The Beachcomber Cafe. “The drink is designed to be shared, which embraces the ‘ohana’ concept of family and togetherness.” (949-376-6900; thebeachcombercafe.com)

Photo by Dondee Quincena

Tommy Bahama Island Grille & Bar

The scratch bar at Tommy Bahama Island Grille & Bar is dedicated to using only the highest quality ingredients, and the Pineapple Paradisio martini is an idyllic example of this sentiment combined with the company’s island-inspired ambience. “… I think this drink kind of speaks to [our guests],” explains Robert Aspaas, Tommy Bahama’s mixologist, who is based in Scottsdale, Ariz. “… It’s very boozy, which is nice; really well-balanced with all of the tropical notes. … The flavors are what … people think of when they think of a tropical cocktail.” With Bacardi pineapple rum, pineapple juice as well as fresh, muddled pineapple in the mix, it’s no mystery where this cocktail got its name. Additional ingredients include an herbaceous St-Germain elderflower liqueur and creme de banana as well as a house-made sour with lemons or limes, egg whites and sugar, all shaken together to bring depth to the finished libation. (949-760-8686; tommybahama.com)