A toast to O.C. jewelers and bartenders whose inventive creations you’ll want on hand this holiday season.
The Jewels From top: diamond and blue topaz, $7,740; sapphire eternity bands, $1,225 each, with diamond band, $3,300; floating diamonds, $13,600, Traditional Jewelers, Newport Beach, 949-721-9010
The Cocktail Hattori Hanzo by Robert Murray at LSXO in Huntington Beach. Made with Japanese whiskey, matcha simple syrup, pear liquor, egg white, and Peychaud’s bitters.
The Jewels All 14-karat rose gold, from top: diamond filigree, $3,900; tourmaline, $9,800; clover ring, $2,900;
diamond knot cuff, $9,000; diamond-stud bracelet, $5,500; skinny diamond-stud bracelet, $2,900; Julia Post Jewelry,
Newport Beach, 949‑412-4040
The Cocktail Ay Madre by Cesar Cerrudo at El Mercado in Santa Ana. Made with Desmadre Tequila Blanco, mescal, hibiscus shrub, lemon, and a watermelon-and-chile lollipop garnish.
The Jewels All 18-karat gold. Bracelets: yellow diamond cuff, $295,000; multi-diamond, $495,000. Rings, from left: diamonds, $19,500; 30-carat yellow canary diamond, $650,000; white and yellow diamonds, $39,500; Winston’s Crown Jewelers,
Newport Beach and Costa Mesa, winstonscrownjewelers.com
The cocktail Lavender Mandarincello Mimosa by Andrew Parish at Dry Society in Mission Viejo. Made with Champagne, vodka, and house-made mandarincello.
The Jewels All 18-karat gold, from top: smoky quartz and diamonds, $3,100; cognac diamond rose-cut flower ring, $23,000; diamond knucle ring, $3,450; white and brown diamond ring, $21,600; diamond cuff, $4,365; Twila True Fine Jewelry, Newport Beach, 949-675-1701
The cocktail Strangers in the Night by Hannah Leigh at Lost Art in Santa Ana. Made with activated charcoal‑infused rum, cold‑brew coffee, lavender and vanilla bitters, spiced cream, and smoked salt.
The Jewels From top: green tourmaline and diamonds, $18,195; black opal, paraiba, and diamonds, $64,790; grossular garnet, paraiba, and diamonds, $36,985; aquamarine, paraiba, and diamonds, $31,790. Sloane Street Jewelry, Corona del Mar, 949‑758‑8010
The cocktail Ocean and Earth by Brandon Salgado at nFuse in Anaheim. Made with Bulldog gin, emerald rooibos,
egg white, rosemary cucumber-infused syrup, and Angostura bitters.
All photographs by John Cizmas