ARC Bar Chef Koire Rogers has crafted new fall cocktails which highlight house-made ingredients at the restaurant in Costa Mesa. The new cocktails menu showcases house-made syrups and bitters, along with locally sourced artisanal ingredients. The cocktails include spicy versions as well as vintage cocktails.
ARC’s bar program embodies the restaurant’s core approach to craft libations, as well as a selection of spicy beverages meant to provide a bit of heat during the cooler fall months. ARC is an American eatery focused on scratch cooking, a hands-on approach to preparing all food and bar menu items.
“With our Bar Program at ARC, our goal is to offer something that our guests are drawn to, and perhaps somewhat familiar with, and then build on that by presenting it with our own twist,” said Bar Chef Rogers, who has been instrumental in leading the craft beer movement in Orange County. “Cocktails to note are Stirred & Bitter and Three’s Company, both great examples of three-ingredient drinks that show a lot of depth. The restraint in these cocktails is what allows the flavors to be experienced in a clean and clear manner, simply stirred and served over hand-cut ice. Three’s Company utilizes ARC's black onyx bitters, which are house-made with flavors of vanilla bean, cinnamon, and chocolate.”
The following cocktails are available now through the end of December:
Stirred & Bitter: botanivore gin, campari, calisaya
Big Boy: Smith & Cross rum, dry curaçao, amaro
Lady Montero: rye whiskey, herbsaint, lemon, peychauds, egg white
Venom: mescal, genepy, cacao, lime, molé bitters
Pimms Drink 2: Pimms # 1, Swedish punsch, pineapple gum, citrus
Weapon for Protection: California brandy, cynar, Italian vermouth, lemon, raspberry
No Mames Guey!: tequila, lime, celery, celery bitters
5 O'Clock Whistle: rye whiskey, grand poppy, amaro, two bitters
Three’s Company: bourbon, sherry, gran classic, ARC's black onyx bitters
The Golden State: Swedish punsch, California brandy, lemon, yellow chartreuse
Peary: aged rum, pears, pineapple, lime
Chartreusian: green chartreuse, coconut milk, cacao, lemon oils
Venom: mescal, green chartreuse, lemon, cacao, chipotle/guajillo cocoa powder
No Mames Guey!: blanco tequila, lime, celery, Fresno chile, celery bitters
Postal Service: anejo rum, Thai chili honey syrup, papaya, Prosecco, salt
The Scotch Bonnet: scotch, pineapple gomme syrup, lemon, chipotle, scotch bonnet
Pelirrojo: white rum, ginger, Serrano, blood orange, bay leaf
Among vintage cocktails are:
Bee’s Kiss: anejo rum, honey, cream; Cherry Mixture: French & Italian vermouths, maraschino, angostura bitters; Cuban #1: Banks 5 rum, lemon, cane sugar; and Alexander: California brandy, cacao, cream, and nutmeg.
ARC in Costa Mesa
The restaurant is located at the South Coast Collection, 3321 Hyland Ave., Suite F). The owners are Marin Howarth and Chef Noah Blom. Blom’s open kitchen concept “demystifies the culinary process with visible transparency. Everything is cooked over a live wood fire (grill or hearth) since the restaurant does not have a traditional range or oven.
The restaurant is open daily from 11 a.m. to 11 p.m.