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One More For Old Times' Sake: Top Drink Experiences from 2024

Writer's picture:  Anne Marie Panoringan Anne Marie Panoringan

One final 2024 "best of" list - our food columnist Anne Marie Panoringan raises a glass to her favorite drink experiences last year. Plus, news from Chef Henry Pineda.


From left: Definitely Not a Cosmo from Bar Verde, Wasn't That Peachy from Westwood Coast, Triple Coconut Coffee from Kei Coffee and Herbs and Rye from Social. Photos by Anne Marie Panoringan, Culture OC
From left: Definitely Not a Cosmo from Bar Verde, Wasn't That Peachy from Westwood Coast, Triple Coconut Coffee from Kei Coffee and Herbs and Rye from Social. Photos by Anne Marie Panoringan, Culture OC
 

After going through my planner (call me old-fashioned for preferring paper calendars), I confirmed my love of Costa Mesa watering holes. I’ve also come to accept the level of sound –  live music, boisterous conversations and general noise – inside of bars no matter how early I arrive because that’s how a bar is supposed to be. Fortunately, all my favorite bar experiences also offer dining to help offset the cocktails and sometimes the noise. 


While we are already halfway through a blustery January, I wanted to take this opportunity to look back on some memorable times at O.C.’s newest drinking destinations.


From Bar Verde: The Definitely Not A Cosmo cocktail blends pomegranate, lime, tequila and savoia. Photo by Anne Marie Panoringan, Culture OC
From Bar Verde: The Definitely Not A Cosmo cocktail blends pomegranate, lime, tequila and savoia. Photo by Anne Marie Panoringan, Culture OC

Bar Verde, Costa Mesa

Koire Rogers was the first bartender that I knew of by name serving a creative lineup of drinks back in 2009 when Orange County’s first gastropub, SideDoor, soft-opened. The menu would get me excited about beer as well, but let’s face it – cocktails make for better photos and origin stories.


When he shifted to Arc in Costa Mesa, I would typically request a seat at the bar and the beast of a burger plated like “The Sword in the Stone” at Disneyland’s Fantasyland – with a sharp object piercing through the center. Nowadays, you can find Rogers and business partner Anthony Laborin (previously Farmhouse in Corona del Mar) in the downstairs Bar Verde shaking boozy things up and over ice. Bold flavors in addition to extensive use of fruits make for lively debates about what’s best to sip. For something less sweet, try the Cigarettes and Coffee cocktail that blends rye, amari, Havana bitters and coffee beans. Seating at the long bar has the better setup for conversation. 2675 Irvine Ave., Suite D2; (949) 867-8011.


From Kei Coffee House: from left, the Banana Toffee Latte, Ceremonial Matcha Latte, Triple Coconut Coffee and Orange Jasmine Tea. Photo by Anne Marie Panoringan, Culture OC
From Kei Coffee House: from left, the Banana Toffee Latte, Ceremonial Matcha Latte, Triple Coconut Coffee and Orange Jasmine Tea. Photo by Anne Marie Panoringan, Culture OC

Kei Coffee House, Westminster

Creating an acceptable cup of coffee takes more than a bag of beans. It involves specific temperatures, skilled technique (pourover, French press, espresso machine, etc.) and quality ingredients in exact quantities. Drinks at a coffee bar run the gamut between robust and dark to creamy and sweet. But the Kei Concepts caffeinated brick-and-mortar is, like its other brands, so much more. 


On my most recent visit to Kei Coffee House, I settled on a special listing of orange jasmine iced matcha to go that was energizing without being espresso-based. While someone worked on my order, I marveled at the breadth of real estate the Westminster concept took up. The time before that, I attended a fireside chat discussing female entrepreneurs and Asian representation that had a tea, cookie and pastry station I hovered around. Every visit was a carefully crafted sequence divided up between kind service, sleek ambiance and perfected product; it somewhat reminded me of Philz Coffee’s genius strategy of asking customers to sample their beverage before committing – and the option to request a do-over with a side of zero judgment from the barista (only smiles and nods of agreement). 15691 Brookhurst St., (714) 732-5058.


From Westwood Coast: The Wasn't That Peachy cocktail includes Ketel One vodka, Ole Smoky Peach moonshine, mint, lemon and seltzer. Photo by Anne Marie Panoringan, Culture OC
From Westwood Coast: The Wasn't That Peachy cocktail includes Ketel One vodka, Ole Smoky Peach moonshine, mint, lemon and seltzer. Photo by Anne Marie Panoringan, Culture OC

Westwood Coast, Costa Mesa

As a good evening at a bar progresses so does its sound level. Once word spread of Westwood Coast, the nearly full parking structure had locals ridesharing to check out its live music and line dancing. This boot scootin’ boogie bar became pretty darn loud on weekends.


My reason for including Westwood on this list is because my love of whiskey and bourbon is fulfilled thanks to its grand selection of spirits. With a bar team that includes the gregarious and diligent Marvin Castaneda, drinks toe a line between fussy and fun. Don’t worry, though, the bar menu includes mezcal, gin, brandy and cocktails like the Ketel One-based OC Cooler mixed with Giffard pineapple, tepache (a fermented, Mexican beverage), orange cordial, lemon and peach bitters. 1870 Harbor Blvd.; (949) 200-9951.


From Social: The Herbs and Rye cocktail blends Rye and Sons rye whiskey, Amaro Montenegro, pomegranate, lemon, sage, absinthe. Photo by Anne Marie Panoringan, Culture OC
From Social: The Herbs and Rye cocktail blends Rye and Sons rye whiskey, Amaro Montenegro, pomegranate, lemon, sage, absinthe. Photo by Anne Marie Panoringan, Culture OC
Social, Costa Mesa

After the original partners of Social booted chef/partner Jeff Boullt I boycotted the establishment indefinitely. That is, until recently when I learned about the change in ownership and Boullt’s return last summer.


Another reason to come back was to visit the consulting bartender for Social’s reboot: Gaby Dion, co-owner of Mixing Glass and Market, one of the most creative creatives in the industry. If the past decade of sold-out, in-person and online spirits classes Dion’s taught aren’t enough credibility, her work at Broadway by Amar Santana and Vaca built up a lasting clientele to present day.


Dion worked on keeping the bar menu simple but elevated. “I wanted to focus back on simpler drinks that were made with four to five ingredients using fresh, high-quality products that aren’t complicated but understandable and delicious.” From a gin-based Big Fig Energy (with lemon, cinnamon, foam and figs) to a chilly Don’t Fear the Repo (lime, Ancho Reyes, St. George spiced pear and Reposado tequila), Social 2.0 is back on track in both the kitchen and bar. Hit pause on your New Year’s resolution to hit the gym more in exchange for a well-deserved night out. 512 W. 19th St.; (949) 571-6870.


Chef Henry Pineda of Lola's by MFK. Photo courtesy of Niyaz Pirani
Chef Henry Pineda of Lola's by MFK. Photo courtesy of Niyaz Pirani

In Other News

Chef/owner Henry Pineda of Lola’s by MFK (Modern Filipino Kitchen) recently named the future location of his curated take on brunch service. His contract places Lola’s No. 2 in the city of West Covina, extending his reach beyond Anaheim and closer to an even larger demographic of university students and Asian/Pacific Islander residents who love dining out. Congratulations!


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