Some of the wines added are global favorites . Craft beers are also part of the new beverages . The whiskey-filled All Rye , All Rye , All Rye
Perhaps the most interesting of all is the Pick Your Pepper , which offers a kick from a spicy tequila : Choose from chipotle , habanero or jalapeño varieties . In addition to the spirit , the drink contains lime juice , agave nectar and a seasonal puree .
“ The club is located in one of the best locations that California has to offer , and we felt new and refreshing cocktails would be great to go along with our new spring food menu — and to also pair with the wonderful beach views and weather we so much get to experience ,” Coppell notes .
The food and beverage team is also planning to expand the menu further with the addition of after-dinner drinks . “ We are currently working on adding new items as after dinner cocktails to give members more options to choose from when they join us for dinner ,” he explains . “ We would like to invite members to join us for our spring cocktails and to keep an eye out for our new after-dinner choices .”
BEER & WINE The fun doesn ’ t end there , with some classic beer and wine offerings also making an appearance on the menu . Three new brews are currently available , starting with a Belgian wheat called White from Allagash Brewing Co ., which is refreshing yet complex . The rotating tap also features Love Hazy IPA from the Almanac Beer Co ., which Coppell says is
tropical and juice , containing notes of citrus , mango and even cantaloupe . Last but not least , the craft beer menu includes the classic Fat Tire amber ale made by New Belgium Brewing , filled with herbal hops and fruity yeast flavors .
Three wines have been revealed as well : a sauvignon blanc , an albarino and a tempranillo . The first , a crisp French wine called Sauvetage 2020 , is perfect for sunny spring days . Also on the menu is the 2020 Bodega Garzon Reserva albarino from Moldanado , Uruguay . “ We had the opportunity to do a wine dinner with Bodega Garzon with flamenco dancers — on top of being able to meet the owner and discuss the wonderful wines they have to offer ,” Coppell notes .
The final bottle , a Marques de Murrieta Reserva tempranillo , comes from the famed Rioja wine region in Spain and has been added to the Worldly Reds section of the menu to promote varietals from across the globe .
TALENT & TECHNIQUE While crafting the new menu , the staff at NBCC chose to go in a new direction this spring , finding fresh ways to make the drinks and special ingredients to incorporate . “ We decided as a team that the building blocks of creating a great cocktail menu are based on research and development in finding the right ingredients , innovation and taking
the time to make sure we keep our cocktails well-balanced and exciting ,” Coppell says .
Seeking out options that were specifically refreshing — in an effort to appeal to the season — the team felt that it was definitely time for a change . With the members in mind , they created the new offerings , which launched a couple of months ago . “ We want to make sure that we bring new ideas to our members , so they have something to look forward to when they visit the club ,” he adds . “ Good food and good beverage are key to bringing people together and creating memorable experiences . Part of our operating philosophy … is to enrich lives through shared personal experiences and connections . Members are at the forefront of what we do .”
As time goes on , the group plans to continue to evolve the menu , with swapping in seasonal sips while also expanding the craft beer and worldly wine options — which Coppell calls the “ building blocks ” of a great beverage program . “ I would love to see new and popular craft beers rotate through our program , especially beers that showcase a bridge between beer making and wine making techniques ,” he says . “ I would also like to expand some of our bourbon selections . The ultimate goal is to take care of our members and to make sure they are getting new and exciting beverages to go along with the dining experiences .”
BAY WINDOW 51