top of page
  • Writer's pictureJarnard Sutton

Behind the Stick with Adele Stratton of Jaynes Gastropub

We are big fans of Adele Stratton, who's now crafting up cocktails at Jayne's Gastropub, a British pub in North Park. Known for its execlusive wine list, Spanish classic Gambas Al Aljillo and The Jayne Burger, Jayne's Gastropub welcomes Adele with open arms, allowing Adele to put her flair and creativeness to new cocktail menu. On this episode of 'Behind the Stick,' we featured Adele's floral and bubbly cocktail called Fleur D'Oranger, which was inspired by Jayne’s alluring patio. The french word fleur d'oranger translates into 'orange blossom.'

Fleur D’Oranger


2 oz Lillet Blanc

.75 oz fresh lemon juice

.5 oz Orange Blossom Cordial

.25 oz Chareau Aloe Liqueur

2 oz Champagne

2 oz Selzar water

What's the story behind Fleur D’Oranger?

This cocktail was inspired by Jayne’s beautiful patio. Once you step foot out there, it's like being transported to a another time period, someplace charming and European. The idea behind this drink was something that would pair nicely with our food menu. This drink was designed to act as a palette cleanser to the richer and more decadent dishes. I wanted to have floral and botanical elements throughout the entire menu. This particular cocktail uses Lillet, one of my favorite ingredients to work with. I love light, dry and bubbly cocktails and this drink was my twist on a traditional Spritz.

Describe the taste.

It’s juicy without being sweet or fruity. It has a drying element which readies your pallet for the next bite of food. I absolutely love the Chareau in it. It adds a botanical almost vegetal element to the drink without making it taste like you're drinking a salad.

What's the key component of this drink?

The floral, savoriness is unexpected but makes the cocktail’s flavor truly unique.

What reactions are you expecting to get from customers when they try this cocktail for the first time?

My goal with every drink I make is to hope that my guests will want to order it again. That's the true sign of a good drink.

If you had to pair this cocktail with a dish, what would you pair it with?

That’s so hard! If I had to choose, I would pair it with our fish dishes, or specials. On our Thursday night menu, we have the most amazing mussels. They're really spicy and intense in flavor. This drink would be the perfect balance to help mellow the spice.

Watch as Adele Stratton makes her floral, bubbly cocktail, Fleur D'Oranger.

What kind of experience can guests get at Jaynes Gastropub?

Authenticity. From the moment you walk into the restaurant, you know you're some place special. The owners [Jon and Jayne Battle] have dedicated their lives to making this tiny space perfect. No concept, no gimmicks, Jayne’s is a true reflection of who they are as people and their perspective of what a “good” restaurant should be. From the tiny flower arrangements on every table to the brilliant wine list, it’s an ever-evolving project as to how they can improve the experience for our patrons. It’s incredibly refreshing being part of an establishment that spares no expense to quality and the experience we provide. It’s truly inspiring.

About Adele Stratton

Are you from San Diego?

Yes, I was born and raised in San Diego, specifically Ocean Beach.

How did you get into bartending?

I started working at the Pearl Hotel in 2008 right around the time that Noble Experiment was opening up. It seemed like there was a huge surge in craft cocktails that year. I was fortunate enough to have friends who worked for Arsalun Tafazoli and Nate Stanton [Founders of Consortium Holdings] and after going to Noble for the first time shortly after my 21st birthday and meeting Nate Staton, he helped get me a host position at Craft & Commerce when it first opened up. Over the years, I was able to work my way up from a host to eventually a bartender. I had some amazing teachers who I owe all of my success to.

What's your favorite thing about bartending?

Drinking. Just kidding. Working with my hands and making things. I love learning from my coworkers and learning drinks and techniques from them. Every day is different, every guest, every shift. It’s impossible to get bored in such a creative stimulating environment. I love the interactions I get to have with the guests that I serve. I love creating that experience. I take a tremendous amount of pride in that.

What's your favorite cocktail on the menu?

I really love a cocktail called La Vie Rose. It's essentially a rum agricole grapefruit Collins. Instead of regular simple syrup, we make a Rose cordial in-house and finish it with a little drizzle of pastis. It’s unexpectedly complex, while being approachable and pleasing to most palettes (in my opinion haha). I could drink them all day!

What's your favorite spirit?

Mezcal forever and always. I really enjoy Pisco and Agricole, but my heart will always belong to Mezcal.

Define the perfect cocktail.

The one that is in front of me.

Any local bartenders you look up to?

Eric “Shrimp Toast” Long is the best bartender in the city in my humble (but biased) opinion. I’ve watched him grow from a snotty little barback to a Tiki power house. I’ve seen him be put through the ringer in his career and he’s gotten to where he’s at now because of his tenacity and talent. I love people like that and they inspire me to be better at my own job. He’s also one of my dearest friends who I was lucky enough to bartend beside for several years at Noble.

If you're going out for a cocktail, what are some spots you like to go in San Diego?

I don’t go out that much anymore but If I'm out, I'm usually lurking in the shadows at Livewire or grilling a steak at Turf Club.

What do you love about the cocktail scene in San Diego?

Compared to the rest of the country, we’re babies. We are a budding market and we’re in the middle of a cocktail renaissance here. Everyone I know is working on dope projects and really pushing the limits. It’s a really exciting time to be a bartender in San Diego.

What advice would you give people who are seeking employment in the industry?

Don't be a dick, learn how to jigger properly, stand up straight, don’t slam your tins, be polite, stay humble, and learn your damn classics before you try to reinvent the wheel!

What do you do in your spare time when you're not creating cocktails?

I'm usually hanging out with my kid or making soup with my boyfriend.

What's next for you?

Learning more about wine and continuing to push Jayne’s cocktail program to the next level.

Jaynes Gastropub

4677 30th St., Normal Heights. (619) 563-1011 or

Follow Jaynes Gastropub:

Click here for more 'Behind the Stick' articles.

bottom of page