How to Make Our Favorite Cocktails from The Inn at Spanish Bay Restaurants

First we took cocktail recommendations from bartenders at The Lodge at Pebble Beach, and showed you how to make their most popular drinks. Now the bartenders from The Inn at Spanish Bay have some favorites for you, just in time for your New Year’s Eve party!

Find your Pebble Beach, wherever you may be. Cheers!

STICKS — THE ACE

Arnold Palmer’s nickname might be The King, but with a vodka twist, he’s an Ace. This cocktail is a lightly boozy version of the Classic Arnold Palmer that uses Sweet tea vodka coupled with lemon, fresh raspberries and club soda.

Ingredients

• 2 oz Deep Eddy Sweet Tea Vodka
• 1 oz Simple Syrup
• 1 oz Lemon Juice
• 4 Raspberries
• 2 oz Club Soda
• Mint garnish

Tools:

• Boston Shaker (shaker top and mixing glass)
• Muddling Stick (or an improvised substitute)
• 16 oz glass

Steps:

1. Add simple syrup and lemon juice to a mixing glass.
2. Add raspberries and muddle, breaking apart the raspberry.
3. Fill the mixing glass with ice and add sweet tea vodka.
4. Top with shaker and shake hard.
5. Add club soda to your shaker and dump the entirety of the cocktail into a 16oz glass. Garnish with a bruised mint tip.

PÈPPOLI — NONA GETS THE LAST WORD

This Italian take on The Last Word uses softer, more inviting Alpe Genepy “Herbetet” in place of the Chartreuse. Genepy (aka Artemisia, aka wormwood) grows in abundance in the high elevations of the Italian Alps, providing Alpe’s herbal liqueur with its categorical name, classic flavor and color.

Ingredients:

• ¾ oz Alpe Genepy
• ¾ oz Hendricks Gin
• ¾ oz Luxardo Maraschino Liqueur
• ½ oz Lime juice

Tools:

• Boston Shaker
• Hawthorne Strainer
• Martini Glass

Steps:

1. Add all ingredients to a cocktail shaker.
2. Fill will ice and shake hard.
3. Strain into a chilled martini glass and enjoy.

THE LOBBY LOUNGE — REVELRY

Mumm sparkling wine gets a boost from the addition of Cognac and Spiced Pear liqueur, and is dressed up with a wild hibiscus flower. It’s perfect for sipping in front of the giant Spanish Bay fireplace, don’t you think?

Ingredients:

• 4 oz Mumm Brut Prestige California Sparkling Wine, or other traditional method golden sparkling wine
• ½ oz Courvoisier VS Cognac
• ½ oz St. George Spiced Pear Liqueur
• 1 Wild Hibiscus flower

Tools:

• Champagne Flute
• Bar spoon or long skinny Chef’s tongs

Steps:

1. Position the hibiscus flower in the bottom of your champagne flute, with the flower petals pointed up.
2. Add cognac and spiced pear liqueur.
3. Top with sparkling wine — be careful to pour slowly.

ROY’S AT PEBBLE BEACH — PINEAPPLE MARTINI

Pineapple infusions are both easy and awesome! The sweetness and acid inherent in the fruit balance each other out very nicely. You can infuse pineapple in a variety of spirits (vodka, gin, rum, tequila, mescal) and get great results. Simply remove the skin and core of the pineapple, cut the lush fruit portion in to pieces and let it soak in the alcohol overnight, or longer for a more intense infusion. (Make sure to use a non-reactive bowl or jar. Glass is the infusion vessel of choice for professionals.)

Ingredients:

• 1 part Stoli Vanil Vodka
• 1 part Malibu Rum
• 2 parts Skyy Vodka
• 1 ½ parts Fresh cut pineapple, cut in chunks

Steps:

1. Set aside loose pineapple chunks for cocktail garnish.
2. Combine all liquor in a non-reactive bowl or jar and add most of the pineapple chunks.
3. Seal your infusion vessel to keep it from taking on ambient flavors, and refrigerate. Overnight should suffice for the infusion, but taste-test the batch and strain when it has reached your favored flavor profile.
4. You can also amplify the pineapple flavor by pressing on the infused pineapple chunks when straining to extract the stored alcohol and pineapple juice at the same time.
5. When your infusion is complete and the batch has been strained, you are ready to chill your boozy infusion, add a pineapple garnish, sit back and dream of island days.

THE PATIO AND FIRE PITS — THE SPANISH BAY BLOODY MARY

As a golf resort, we serve more Bloody Marys than any other cocktail resort-wide. High quality Bloody Mary mix provides a great canvas that you can enhance with your favorite additions. We use extra horseradish, Tabasco and Worcestershire to jack up the intensity of our Spanish Bay version. At home you can really customize your mix just the way you like it. Try adding Dijon mustard, buffalo sauce, citrus juice, olive brine or even stout beer to come up with your favorite version. For a little bit of extra Peppery kick, we feature Absolut Peppar vodka, and you can’t forget the garnish!

Ingredients:

• 4oz Bloody Mary Mix
• 2oz Absolut Peppar Vodka
• Celery Stalk
• Pimento Stuffed Green Olive
• Cocktail Onion
• 1 chilled Tiger Prawn, fully cooked and cooled
• Pepperoncini
• Lime Wedge
• Celery Salt (optional)

Steps:

1. Use the lime wedge to dampen the rim of a tall glass. Turn the edge of the glass through a pile of loose celery salt so it adhere to the rim.
2. Add vodka and Bloody Mary mix to rimmed glass. Add ice and stir to incorporate and dilute. (The celery stalk makes for a great stir stick.)
3. Make a big impact with the addition of a big garnish! We use chilled tiger prawns to up the ante.

What’s your favorite drink at Spanish Bay?

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