Sip our signature holiday cocktails during your own celebration at home, or when you next visit Estancia La Jolla Hotel & Spa in sun-drenched San Diego. Mustangs & Burros, our signature restaurant, features two specially crafted cocktails to help you celebrate the season – Estancia Spice and Estancia Wonderland. When you enjoy one during November and December a portion of the proceeds will be donated to Feeding San Diego, the leading hunger-relief organization in San Diego County, to help them in their mission to solve hunger while ending food waste. ($1 from each $14 cocktail will be donated.)
Cheers to you and yours from all of us at Estancia La Jolla Hotel & Spa!
Signature Holiday Cocktail Recipes
- 2 ounces Malahat Spiced Rum
- 4 ounces pumpkin kefir soda
- Collins glass
Pumpkin Kefir Soda
- 4 cups Demerara sugar
- 8 cups water
- ¼ cup water kefir grains
Melt sugar into water. Add kefir grains and let sit at room temperature for 24 hours. Strain kefir grains. Juice fresh pumpkin to make 8 cups. Add pumpkin juice to kefir water in a sealed bottle rated for pressure. Let sit for 24-48 hours at room temperature to allow carbonation to build. Store in refrigerator for up to 2 weeks.Mix rum with pumpkin kefir soda and pour into Collins glass over ice.
- 2 ounces Estancia Select Woodford Reserve Double Oaked
- 1 ounce crimson pear shrub
- Mulling spice infused foam
- Coupe glass
Crimson Pear Shrub
- 4 cups crimson pears
- 2 cups sugar
- 2 cups D’Anjou Pear Vinegar
Macerate pears in sugar for 24-48 hours. Strain out pear, leaving just liquid, and add vinegar.
Mulling Spice Foam
- 2 ounces mulling spice tincture
- Infuse 750ml bourbon with 2 cinnamon sticks, 4 star anise, 2 cardamom pods, 1 ounce cloves, and zest of 1 orange.
- 3 ounces egg whites
- Isi canister
Add mulling spice tincture to egg whites in isi canister. Shake well. Charge with 2 no2 canisters.
Shake bourbon with crimson pear shrub. Pour into Coupe glass. Top with mulling spiced foam. Grate fresh cinnamon on top.