It feels like summer is taking it’s sweet time to arrive to the west coast this year and we’re anxious to get it started. Aperol Spritz’ are all the rage in the Instagram set but I’ve never really enjoyed the bitter Italian apéritif so I went out to our local food scene to ask for their spins on the spritz. I think you will be pleasantly surprised.

You’ll wanna bookmark this page to get you through the summer heat.

Fort Oak

Riveria at Fort Oak by Jess Stewart

Ingredients:

• 1.5 oz Lustau Manzanilla Sherry 
• 0.5 oz Vermut Blanco 
• 3 oz Tonic 

Instructions:
Build in a stemless wine glass and garnish with a sprig of rosemary and a grapefruit disc.

Fort Oak: 1011 Fort Stockton Dr, San Diego, CA 

Hundred Proof

Lovers and Madmen by Stephen Kurpinsky

Ingredients:

• Hendricks Mid Summer Solstice Gin
• 1/2 oz. Passion fruit syrup
  • (2 parts passion fruit puree/1 part simple syrup 1:1)
• 1/4 oz. Orgeat
• 3 oz. Prosecco
• 2 dashes Peychauds
• 1 oz. Soda water

Instructions:
Stir together passion fruit syrup, Orgeat, Prosecco and Peychaud’s. Pour over ice. Top with soda water.

Hundred Proof: 4130 Park Blvd, San Diego, CA

Monzu Fresh Pasta

Spritz alla Fragola

Ingredients:
Equal parts of the following:

• 1/3 Prosecco
• 1/3 Sprizzeri Classico 
• 1/3 Strawberry Nigori Sake

Instructions:
Mix together, serve cold with ice and garnish with a fresh strawberry.

Monzu Fresh Pasta: 455 Tenth Ave, San Diego, CA

Cordova Bar

Cordova Spritz by Chad Berkey

Ingredients:

• 3 oz Prosecco
• .25 oz Aperol
• .25 oz St Germain
• .25 oz Merlet Lune d’ Abricot

Instructions:
Mix all ingredients and serve cold over ice.

Cordova Bar | 1319 Morena Blvd. Ave., San Diego, CA 92110

Marie’s Kitchen

Mama’s Morning Spritz

This is a little something extra for those who love themselves a spritz but don’t love the alcohol. I get it, Maybe you’re doing a 30 day challenge thing, or you just aren’t in the mood, or you’re not a drinker. No worries I’ve got you covered! This will keep the boozy brunch at bay but still let you play.

Ingredients:

• 2 oz. orange juice
• 2 oz. grapefruit juice
• .25 oz. sweet vermouth
• a splash of Luxardo Cherry juice
• a dropper of your fave CBD OIL (the kind above does not have THC)
• a squeeze of lime
• topped off a splash of sparkling water

Garnish with a few slices of seasonal fruit and two Luxardo Cherries for a treat at the bottom.

Cheers!

La Jolla’s La Valencia Hotel has been a landmark and jet setter destination since the the Golden Era in 1926. The seaside hotel has been flaunting its beautiful, signature architecture and coveted views on Prospect Street through a lot of changes over the years. After 7 decades, the Collins family  sold the “Pink Lady” to Pacifica Hotels in 2011, who immediately announced they had plans for a major renovation that would cost them $12 million. 

The Med, La Valencia’s ocean view restaurant, has been the site of many traditions; Mother’s Day Brunches, Easter, Thanksgiving and Christmas dinners, charity events and more, but in its kitchen… La V has been fraught with constant change over the last decade. As of tomorrow, Friday, June 14th, La Valencia will once again say goodbye to its Executive Chef. 

Chef DJ Tangalin has been looking for the right home for quite some time and he may have finally arrived. DJ spent the last year bringing Bivouac Cider into the light with his Filipino slant on the North Park restaurant’s menu. He designed menu items that introduced Filipino flavors into a food-centric neighborhood, bringing the essence of the cuisine out of the shadows.

Make no mistake though. Chef DJ did this carefully and with finesse. He didn’t ambush an unsuspecting guest with a flavor profile they may not have been familiar with. He methodically indulged the mainstream palate while infusing hints of exotic, vinegary, sweet, umami tastes (and colors) that Filipino foods are famous for. NOW he is on to writing his own story.