Handcrafted Cocktails at Scott's Restaurant and Bar

Scott’s Restaurant and Bar is moving with the times and jumping on the trend for craft cocktails by bringing aboard master mixologist James Wood. Just as diners now demand food from local farmers and fresh produce, the same is true in the bar where clientele now desire their cocktails to be made with house made syrups and fresh juices and garnished with fresh herbs. With the help of shows like Mad Men, people are once again interested in classic drinks like the Old Fashioned and Manhattan as well as fresh contemporary concoctions. Emphasis is being put on the cocktail program at new restaurants and established restaurants like Scott’s must follow suit to stay relevant.

James Wood brings his cocktail cred to Scott’s, a 24-year institution across from South Coast Plaza, to breathe new life into their cocktail program. Formerly of Hopscotch in Fullerton, he has been recognized and awarded Best Cocktails in OC, Readers Choice Vote for Best Bartender and Best signature Cocktail and OC Weekly’s Drink of The Week twice. James now brings his award-winning libations to Scott’s and they couldn’t be more excited. He is genuinely passionate about mixology and is known for creating and crafting cocktails that are approachable, yet sexy and sophisticated. His philosophy is simple: you can never stop creating; “I try to concoct something new for our guests on a nightly basis. It keeps my job unpredictable and exciting when you have someone tasting a hand crafted cocktail for the first time”.

Wood showed his cocktail prowess at a recent media event where he introduced the Winter Crafted Cocktails he has developed for Scott’s. Priced at $12 – the fresh ingredients and unique interplay of flavors and spirits are what you would expect in a cocktail at the most sophisticated of bars, most likely at a higher price. Pictured above (clockwise beginning at the top) are:

Rosemary: Junipero, St. Germaine, bruised rosemary

Jalisco: Agave underground tequila, Cointreau noir, Kubler absinthe, lime, rhubarb bitters

Rouge: Hardy vs cognac, port, lemon,cranberry, cinnamon

Hops: Hophead vodka, Aperol, orange, lemon, honey

Barbadian: Mount Gay black barrel rum, Amaro nonino, hibiscus elixir, lime, mint

Blossom: Templeton rye, St. Germaine, Noilly prat, whiskey barrel bitters

and in the middle – Shake: Rye whiskey, cherry heering, milk, vanilla, chocolate bitters, rose water

Jalisco: Agave underground tequila, Cointreau noir, Kubler absinthe, lime, rhubarb bitters

I love the acidity and sweetness of citrus with spirits and my favorite of the evening was the Jalisco (and I don’t usually lean toward tequila drinks). The tequila with Cointreau and a touch of naughtiness from absinthe and whiff of rhubarb was an alluring combination that I’ll be back for. I also prefer an after dinner drink versus a rich dessert and the Shake certainly fits the bill. It was heavenly – like a sophisticated cherry chocolate float.

As a 12-year subscriber to the Broadway Series at Segerstrom Center for the Arts, my husband and I have dined at Scott’s many times over the years and I’m excited to see them changing things up. They have a great Happy Hour with a substantial Bar Menu that draws a crowd from the surrounding office buildings, South Coast Plaza shoppers and pre-theatre diners. I’m looking forward to seeing updates in the menu and trying more of Woods’ creations.

Rouge: Hardy vs cognac, port, lemon,cranberry, cinnamon

If you’ve procrastinated about plans for New Years, consider celebrating New Year’s Eve at Scott’s delicious three-course and one of James Woods’ superior handcrafted cocktails. The 7:00 seating is perfect if you have plans to join a friends or family to ring in the New Year, or make an evening of it and come for the 9:00 seating ($95) which includes a champagne toast at midnight, party favors, admittance into Scott’s private lounge event, entertainment & dancing and your private reserved table for the remainder of the evening!

Here’s a peek at the menu:

First course
Cassisus sturgeon caviar, sweet onion, chopped egg, capers
(addition for SECOND SEATING only)

Yellowfin ahi cube, Persian cucumber Dungeness crab sauce
(addition for SECOND SEATING only)

House cured gravlax, roasted asparagus
Louisiana gulf shrimp over grits, Cajun sauce
Organic beet salad, soledad goat cheese, vincotto
Charcuterie plate of liverpate, braised pork belly, prosciutto
Kumamoto & shigoku oysters, cucumber mignonette

Second course
Prime bone-in delmonico, au gratin potatoes, peppercorn sauce
(addition for SECOND SEATING only)

Skuna bay salmon, dried cranberries, oatmeal cake
Chilean seabass, miso broth, roasted vegetables
Filet mignon, winter mushrooms, roasted truffle oil potatoes
Grilled swordfish. Dungeness crab, olive oil emulsion
Seared dayboat maine scallops, butternut squash risotto

Third course
Lemon tart with meringue, blueberry jam
Crepes suzette, gran marnier sauce
Italian cheese duet of tallegio & panteleo
Chocolate opera cake, praline crunch, espresso sauce