Looking for a holiday-inspired cocktail in Monterey County? Here are some of our favorite sips to indulge in during this festive season. 

Pebble Beach

Pebble Beach Resorts has plenty of seasonal cocktails to choose from, there's no better way to get into the holiday spirit. Learn more here!

Picture Pear-fect featured at Stillwater Bar & Grill, at The Lodge at Pebble Beach:

  • 1.5oz Grey Goose la Poire
  • .5oz Lillet Blonde
  • .5oz lemon juice
  • .5oz Pear Puree
  • .5oz Cinnamon Anise Syrup
  • Anise Star garnish

Method: Add all ingredients to a shaker. Shake and strain into a cocktail coupe. Garnish with floating Anise star.

Smokey the Pear featured at The Bench at The Lodge at Pebble Beach:

  • .75oz Espolon Reposado
  • .75oz Amaras Cupreata Mezcal
  • 1oz Pear Puree
  • 1oz lemon juice
  • 1oz Apple Rosemary Syrup
  • 3 dashes apple bitters
  • Lemon wheel garnish

Method: Prepare fancy rocks glass with half salt rim. Add all ingredients to shaker. Shake and strain into prepared glass. Add fresh ice. Garnish with lemon wheel.

smokey the pear

Photo from The Lodge at Pebble Beach

Smoking Rose featured at The Lodge at Pebble Beach:

  • 2oz Bulleit Rye Whiskey
  • .75 Apple Rosemary Syrup
  • 3 dashes apple bitters
  • 1 orange twist
  • 1 lemon twist
  • Luxardo Cherry
  • Smoking Rosemary Sprig Garnish

Method: Add rosemary syrup and bitters to craft rocks glass. Express orange and lemon twist into glass. Add Bulleit Rye and king cube. Stir to chill and dilute. Garnish with Luxardo cherry on a pick and smoking rosemary sprig.


Candy Cane Martini featured at The Sardine Factory:

  • Creme de Cacao
  • Stoli Vanilla Vodka  
  • Peppermint Schnapps
  • Candy Cane Pieces for Garnish

Method:  Add ingredients, except garnish, into the cocktail shaker.  Fill with ice.  Shake and strain into a martini glass with a candy cane sugar rim. 

Tumeric Toddy featured at Pearl Hour

  • Turmeric Syrup

    • ¼ cup granulated sugar

    • ¾ tsp. ground turmeric

  • Hot Toddy
    •     1 ½ oz. Amontillado sherry
    • 1 oz. bourbon, aged rum, Scotch, mezcal, or gin
    • 1 oz. Turmeric Syrup
    • ½ oz. fresh lemon juice
    • Garnish: Dehydrated lemon wheel (optional)

Jeffery Morgenthaler's Egg Nog featured at Pearl Hour

  • 2 large eggs
  • 3 oz/90 ml (by volume) superfine or baker's sugar (NOT powdered!)
  • 2 oz/60 ml brandy
  • 2 oz/60 ml spiced rum (I use Sailor Jerry’s)
  • 6 oz/180 ml whole milk
  • 4 oz/120 ml heavy cream
  • Whole nutmeg cloves, for garnish


Horchata Colada featured at Salt Wood Kitchen and Oysterette at The Sanctuary Beach Resort:

  • Zacapa 23 
  • Pineapple 
  • Rumchata 
  • Nutmeg  

Apple Sour featured at Salt Wood Kitchen and Oysterette at The Sanctuary Beach Resort:

  • Apple Bourbon 
  • Brown Sugar 
  • Cider 
  • Lemon 


Peppermint Espresso Martini featured at Hyatt Carmel Highlands has a seasonal twist on an espresso martini: 

  • Kahlua 
  • Stoli Vodka 
  • Hot Espresso or Cold Brew 
  • Creme de Menthe 
  • Crushed Candy Canes 
  • 3 Whole Coffee Beans for Garnish


La Mula featured at Brew-N-Krew is their famous Moscow Mule: 

  • Blanca Nieves beer
  • Apple Notes
  • Ginger Beer 
  • Lime
  • Cranberry Juice
  • Splash of Agave

Cheermosa featured at Brew-N-Krew:

  • Sentaderas Beer
  • Real Peaches 
  • ZumZumTea Peach Apricot Tea Blend 
  • Orange Juice 

If cocktails are not your thing, try any of Brew-N-Krew's beer in a Santa Boot!

Santa Boot at Brew and Crew 

Photo from Brew-N-Krew