As the autumn breeze sweeps through Pebble Beach, The Bench at The Lodge at Pebble Beach is gearing up for Thanksgiving with a delightful array of fall-inspired cocktails.
Nestled overlooking the iconic 18th hole at Pebble Beach Golf Links, The Bench offers not only a breathtaking view but also a menu that combines international flavors with innovative cooking techniques. Whether you’re a cocktail enthusiast or simply looking to elevate your holiday gathering, The Bench has something special in store.
The Cocktail Lineup:
SPICE SPICE BABY
- 2oz Tito’s Vodka
- 1oz pumpkin spice syrup
- 0.5oz lime juice
- 3.5oz Ginger Beer
- 3 dashes whiskey barrel bitters
- Cinnamon stick garnish
Prepare a mule glass with crushed ice. Add all ingredients and stir. Top with bitters. Garnish with a cinnamon stick.
GETTING FIGGY WITH IT
- 1.5oz Amaras Cupreata Mezcal
- 1oz Fig Syrup
- 3 dashes whiskey barrel bitters
- 2 dashes Regan’s orange bitters
- Flamed Orange twist garnish
Add all ingredients to a mixing glass. Cover with ice and stir until chilled and diluted. Strain over a king cube into a craft rocks glass. Garnish with a flamed orange twist.
AUTUMN BLOOMS
- 1oz Yuzu Sour Puree
- 1oz Peach Puree
- 0.5oz Honey Simple Syrup
- 3.5oz La Marca
- Edible bloom garnish
- Half sugar rim
Prepare a mule glass with crushed ice. Add all ingredients and stir. Top with bitters. Garnish with an edible bloom and a half sugar rim.
PEARADISE
- 1.5oz Pear Puree
- 1oz Lemon juice
- 1.5oz cinnamon anise syrup
- 1.5oz ginger ale
- 1.5oz club soda
- Anise star garnish
Add puree, lemon, and syrup to a shaker. Fill with ice. Shake and strain into a small beer glass. Top with ginger ale and club soda. Lift the cocktail through bubbles. Garnish with an anise star.
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