The fifth time was the charm for Taka-O.
The Japanese restaurant earned the title of San Clemente’s official drink March 24 with its Hana Martini, a blend of rum, raspberry liqueur, peach Schnapps and fruit-infused vodka all garnished with an orchid.
“It feels good,” said Taka-O bartender Michael Swain, who concocted the alcoholic confection that means flower in Japanese. “I hope a lot of people come to Taka to try it.”
Swain represented one of 10 restaurants vying for the title of top toast of the town through the San Clemente Chamber of Commerce’s seventh annual contest.
Adele’s Restaurant won for best presentation with its drink “A Pear of Nuts,” served in a teacup. Enne Cucina’s Italian Sunset and Ole’s Tavern’s Sun Kissed drinks rounded out the field, sharing the title of people’s choice.
Over three hours, a panel of six judges taste tested the 10 colorful drinks from some of the city’s best-known eateries. The contest was hosted by Sundried Tomato American Bistro and drew between 50 and 75 guests who also sampled the drinks and voted for the best of the bunch.
Taka-O owner Roger Sugano said his restaurant had entered the contest five times though the title had eluded them. Manager Tina Klein assisted Swain in the drink making.
“We’ve placed before, but never won it,” he said.
The owner was particularly pleased with Swain, 27, who has worked for Sugano since 14, starting as a rice fluffer and performing nearly every task in the restaurant.
Other contestants embraced the spirit of the evening by dressing the part. Three bartenders from Ole’s Tavern sported blonde wigs and yellow tops to prepare their sun-inspired cocktail.
“I look forward to this every year because you kind of get to compete with all your rivals,” said Ole bartender Yvonne Kimball.
She said it was a friendly competition that allowed the town’s mixologists and restaurateurs to mingle.
Nick Bellazi, owner of Enne Cucina, said he preferred his people’s choice award.
“Personally, I think it’s more important,” said Bellazi, stressing it was the Italian way to be proud, “because a lot more people tasted.”
Honorees received a certificate from the Chamber of Commerce for their efforts and carry their titles for the next year.
Hana Martini Recipe
by Taka-O bartender Michael Swain
Ingredients:
X-Rated Fusion, fruit-infused vodka liqueur
Malibu Rum
Peach Schnapps
Chambord, raspberry liqueur
Pineapple juice
Orchid as garnish
Fill needed martini glasses with ice. Set aside. Blend one part each of X-Rated Fusion Liqueur, Malibu Rum and Peach Schnapps over ice in a martini shaker. Cover and shake vigorously. Remove ice from glasses. Strain mixture into glasses. Drizzle Chambord*. Add pineapple juice to taste. Garnish with orchid. Enjoy.
*To give the drink a different look, Swain used a regular straw to siphon about a half-teaspoon of the raspberry Chambord from the bottle and into the bottom of the martini glass.
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