Edit ModuleShow Tags

Adele Stratton Leaves Noble Experiment for Jaynes Gastropub

Her first menu features light, crisp, approachable cocktails


Published:

Adele Stratton behind the bar at Jaynes. | Photo: Arlene Ibarra

Two months ago, Adele Stratton made the leap from famed East Village craft cocktail bar Noble Experiment to North Park restaurant Jaynes Gastropub. The two environs couldn’t be more different. Noble Experiment, a linchpin in Consortium Holdings’ growing bar and restaurant empire, is a dimly lit nook decorated with gold-painted skulls and gothic paintings. Jaynes, meanwhile, is light and charming and feels like a bistro you’d find in Hemingway’s Paris.

Stratton, who’d been with Consortium Holdings for her entire bartending career and climbed the ranks to Noble Experiment’s general manager, said it felt like the right time to try something new.

“The most brilliant people I’ve ever met in this industry have come from Consortium,” she says. “And I’ve seen them go off and do their own projects. It’s kind of like going to school — you get this amazing training and you go off and do your own thing.”

The gig at Jaynes opened up when bartender, and Stratton’s longtime friend, Sarah Ellis took a job with wine and spirits distributor Young’s Market. Ellis texted Stratton to see if she was interested. “Yes,” Stratton immediately responded. She did a two week trial run.

“There was one Friday night and [owner] Jayne [Battle] gave me the nod,” she says. “I was holding my breath for two weeks because I was madly in love with every person here, every aspect of this bar.”

Stratton and Battle bonded over a shared appreciation for refreshing, crisp cocktails with floral hints that pair well with the restaurant’s richer fare. Cocktails feature fresh citrus, orange blossom, and rosé cordials, and lighter liqueurs like Lillet, Creme de Violette, Chareau Aloe, and St. Germain. Even the Old Fashioned gets a more playful twist with salted raw honey and lemon bitters.

“The idea of doing something that was a palate cleanser was really our main focus,” Stratton says.

The pisco-based Appaloosa. | Photo: Arlene Ibarra

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.

Stratton’s been busy filling out the bar’s shelves and creating a happy hour menu featuring lighter, prettier riffs on classics. She’s also getting a crash course in wine.

“I keep telling everyone, ‘I’m a wine gal now. I know how to open a bottle of wine,’” she laughs. “I worked at Noble Experiment forever. It took me longer to open a bottle of wine than to make a cocktail.”


Got an idea for a future post? Write me.

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Related Stories

San Diego Brewers Claim Medals at the Great American Beer Festival

An impressive showing at the world’s largest commercial beer competition

All We Need Is Love, Cocktails, and Gravy

A creative bartender brightens the day at The Smoking Gun

Home Brew Mart Celebrates Its 25th Anniversary

For a quarter-century, this iconic Linda Vista shop has been the epicenter of San Diego craft brewing
Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module Edit Module
Edit ModuleShow Tags

Sponsored

9 Reasons You Need a Better Barber

Get the look and service you deserve at this East Village salon

Enter a Drawing You Could Actually Win

There are more than 1,700 prizes in the Dream House Raffle
Edit ModuleShow Tags

Most Popular

  1. The Oceanside Revolution
    The North County city has gone from an all-but annexed coastal town by Camp Pendelton to a thriving bed of culinary and artistic success.
  2. The Best of San Diego 2017
    Tacos, pasta, cocktails, spa treatments, and cool craft workshops—we’ve got 99 of the top picks in food, drink, fitness, beauty, and more
  3. 5 Places to Watch the Solar Eclipse in San Diego
    But safety first — don’t forget your eclipse viewing glasses!
  4. Will Weed Smoke Out Restaurants?
    New investment trends are creating challenges for local restaurateurs — for now
  5. First Look: Born & Raised
    Everyone said don't do a steakhouse. So the damn kids at Consortium Holdings did with Born & Raised—to the tune of seven million bucks.
  6. What to Drink at Hundred Proof
    Trust’s sister restaurant keeps the focus on approachable cocktails
Edit ModuleShow Tags
Edit Module