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Sunday, November 11, 2012

SOL Cocina Introduces Fall/Winter Bar Offerings

New Cocktails Bring Contemporary Approach to Traditional Mexican Drinks

Newport Beach, November 2012 – SOL Cocina has introduced intriguing new cocktails for the fall and winter season, bringing a contemporary approach to traditional Mexican drinks. With a focus on fresh and immediate flavors, SOL focuses on the purity of fresh ingredients, including fresh juices, fruits, herbs and vegetables.

“Our bar menu revolves around the same philosophy our kitchen follows with a commitment to the freshest ingredients to ensure the best tasting, most flavorful cocktails,” said Matt Baumayr, Managing Partner of SOL Cocina. “Our cocktails showcase SOL’s unique style while staying true to the flavors of Mexico.”

Among the new items featured on the cocktail menu:

PUMPKIN SPICE MARGARITA РThis seasonal cocktail will be available through December. It is refreshing, not too sweet, and a little spicy, featuring Don Julio Blanco, agave nectar, fresh lime juice, roasted pumpkin pur̩e, pumpkin pie spice and cinnamon.

HORCHATA MARTINI – A loved drink in Mexico, we are introducing our own house-made Horchata. It is shaken & strained with a black tea-infused Don Julio Reposado tequila and 1921 Crema Tequila, then dusted with cinnamon before serving.

MANGO CON CHILE FROZEN MARGARITA – This is a new take on our noted frozen margarita. We prepare it with mango puree in a chile-salted bucket glass is garnished with dried mango in chile salt!

1921 TEA: A warm cocktail perfect for the fall and winter season, this drink is served in a snifter with warm English Breakfast tea, Grand Marnier and 1921 Crema tequila.

Full menus, including Cocktail List, Happy Hour menu and Wine List, can be found online at

SOL Cocina is a unique restaurant and bar featuring Executive Chef Deborah Schneider's bold, modern interpretations of traditional Coastal Mexican cuisine with a focus on fresh, sustainable ingredients. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. To complement the dining experience, SOL's bar creates spectacular hand-crafted-to order fresh fruit margaritas and cocktails inspired by the authentic, seasonal flavors of the menu. The restaurant offers over 70 artisan, premium and ultra premium tequilas and mezcals.

In an effort to preserve the timeless beauty of Southern California and Baja, whenever possible, SOL Mexican Cocina utilizes products and programs that we believe to be both environmentally and socially pro-active. In addition to offering a wide selection of vegan, vegetarian and wheat-free options, Chef Deb's menu is ideal for those interested in sustainable dining options. Seafood is caught locally or from sustainable fisheries, as certified by MSC and Seafood Watch. SOL resolves to be as environmentally friendly as possible, making sure that everything that can be recycled, is recycled, and all takeout materials are compostable. SOL is a bleach-free facility that uses green ware-washing and cleaning products.

SOL Cocina has locations in Newport Beach, CA (251 E. Pacific Coast Highway) and Scottsdale, AZ (15323 North Scottsdale Road). For more information, visit

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