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Estancia La Jolla Hotel & Spa

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

ESTANCIA SPICE

  • 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.

ESTANCIA WONDERLAND

  • 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.

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