San Diego’s finest, Adele Stratton , makes the leap from famed East Village craft cocktail bar to Noble Experiment to North Par restaurant Jaynes Gastropub. Jaynes was the result of an inspirational trip to England in 2000, where Jayne Battle discovered something new happening in the pub world called the “Gastropub.” The restaurant takes on a light and charming atmosphere and feels like a bristro you would find in Hemingway’s Paris.

Over the course of a two week trial run at the restaurant, “Stratton and Battle bonded over a shared appreciation for refreshing, crisp cocktails with floral hints that pair well with the restaurant’s richer fare.”“The idea of doing something that was a palate cleanser was really our main focus,” Stratton says. Stratton’s first menu features refreshingly light and crisp cocktails.

Adele Stratton @ Jaynes Gastropub

Stratton’s favorite cocktail on the menu is La Vie Rosé, made with Rhum J.M (a funky, floral rum from Martinique), grapefruit and lemon juices, sparkling rosé cordial, and a hint of pastis, topped with soda water. It’s a lovely, easy-drinking cocktail with layers of flavor. Another highlight is the Appaloosa, made with fragrant Campo de Encanto Distiller’s Reserve pisco (for folks turned off by pisco’s aggressive flavors, this one’s lighter and friendlier), fresh lime, St. Germain, white peach syrup, and Peychaud’s bitters.

Check out the full San Diego Magazine article here!