How to Make Our Favorite Cocktails from The Lodge at Pebble Beach Restaurants

We asked bartenders from the four restaurants that call The Lodge at Pebble Beach home — The Tap Room, Stillwater Bar & Grill, The Bench and Gallery Cafe — for their favorite cocktails. They told us, and then showed us how to make them!

Cheers to a memorable 19th hole!

THE TAP ROOM — PEBBLE BEACH MANHATTAN

Golf’s favorite 19th hole is the perfect place to sit back in a comfy leather chair and sip on your favorite classic cocktail. For this reinvention of the Manhattan, we chose a light-bodied French sweet vermouth and a heavier Italian bitter liqueur (Amaro) to complement our hand-selected barrel to bottle of Knob Creek. We have also traded the traditional Angostura bitters for Fee Brother’s Whiskey Barrel Bitters, which imparts a heavier baking spice flavor profile. Finished with the original Marasca cherry, this rich and balanced Manhattan will be your new favorite whiskey drink.

Ingredients:

• 2oz Pebble Beach Barrel Select Knob Creek Bourbon
• ½oz Amaro Averna
• ½oz Dolin Rouge Vermouth
• 3 dashes Fee Brother’s Whiskey Barrel Bitters
• Ice
• Luxardo Cherry

Tools:

• Mixing glass
• Martini Glass
• Julep strainer
• Bar spoon, or other long handled stirring instrument

Steps:

1. Add all ingredients to mixing glass and then fill with ice.
2. Stir to chill. The drink will be chilled when the condensation layer that develops on the outside of the glass can be wiped away to view the cocktail inside clearly.
3. Use the julep strainer and strain into a chilled martini glass.
4. Garnish with Luxardo cherry.

STILLWATER BAR & GRILL — SAKE TO ME

This summer sipper is refreshing and tropical, without the cloying nature of an abundance of sugar. Lychee and lemon flavors are naturally complementary. Junmai ginjos tend to be light and fruity. They are made with rice that has been refined to 60% or less of its original size. This junmai ginjo is made with rice that has been refined to 50%.

Ingredients:

• 1 oz Skyy Vodka
• 1 oz Soho Lychee Liqueur
• 1 oz Yuki No Bosha Junmai Ginjo Sake
• 1 oz simple syrup (1:1 sugar:water)
• ½ oz fresh lemon juice
• Lychee fruit garnish

Tools:

• Boston shaker
• Hawthorne strainer
• Ice
• Martini glass

Steps:

1. Add all ingredients to shaker glass.
2. Fill with ice.
3. Shake vigorously.
4. Strain into chilled cocktail glass. We chose a stemless martini for its sophisticated but whimsical feel.
5. Garnish with whole lychee fruit.

THE BENCH — BUCKET LIST

This cocktail is simple to make and even easier to enjoy. It is given added dimension by the addition of the infamous sweet heat rim — a mixture of sugar, salt and New Mexico Chile powder. A Bucket List drink for your bucket-list trip!

Ingredients:

• 2 oz Patron Silver
• 1 lime, juiced
• 1 oz agave simple syrup
• 4 raspberries
• Sweet heat rim*

Tools:

• Boston shaker
• Hawthorne strainer
• Short glass
• Ice

Steps:

1. Use fresh lime to dampen the rim of the your serving glass and dip into sweet heat mixture, establishing a solid cocktail rim. Set aside.
2. Add fresh raspberries, lime and agave to mixing glass. Muddle. Muddling in syrup and citrus allows the expressed flavors from the smashed fruit a place to go.
3. Add ice and Patron tequila.
4. Top with stainless shaker and shake to incorporate.
5. Use the Hawthorne strainer to strain into your prepared glass. If you would like to eliminate all of the fruit pieces from your drink, a double strain is recommended.
6. Add ice, making sure to preserve the cocktail rim. Make sure the wash line of the cocktail sits below the rim salt/sugar/chili mixture.

*Sweet heat rim ingredients:

• 2 oz superfine sugar (we always recommend using superfine sugar for cocktail rimming purposes)
• 1 oz kosher salt (we always recommend kosher salt for cocktail rimming purposes)
• 1 heaping teaspoon of New Mexico chile powder
• Dump all ingredients on to a small flat plate and mix/stir until all are incorporated evenly.

THE GALLERY CAFE — IRISH LUXE

This new cocktail stars the inimitable Luxardo cherry. Billed as “The Original,” Luxardo cherries are the garnish for your grown-up cocktail. The rich, dark, spiced syrup is a great complement to any whiskey of the world, Manhattan, sour and beyond. They even make great cocktail recipe ingredients, as is the case with our Irish Luxe.

Ingredients:

• 2 oz Jameson
• 5 Luxardo Cherries
• 5 mint leaves
• 1 oz Lime juice
• ½ oz Club Soda
• ½ oz Sprite
• ½ oz simple syrup
• Mint sprig (garnish)
• Lime wedge(garnish)
• Ice

Tools:

• Boston Shaker
• Muddler

Steps:

1. Add Luxardo cherries, simple syrup, mint and lime juice to the mixing glass.
2. Muddle to release flavored syrup from the cherries and express the oils from the mint.
3. Add ice and Irish whiskey.
4. Shake.
5. Add club soda and sprite to the mixing glass.
6. Dump into a short glass.
7. Bruise mint tip to express aromatics and garnish with it, and a lime wedge.

What’s your order?

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