Holiday Drink Recipe: Cusp's Friends and Family Cocktail

Hotel La Jolla holds friends and family close to its heart this holiday season. As a Christmsa gift, Hotel La Jolla's 11-floor resturant Cusp's mixologist Nate Howell shared his Kith & Kin recipe with cinammon infused pear brandy, ruby red grapefruit, fresh squeezed lemon and bitters. Kith & Kin translates to "friends and family" and this recipe serves 10 of your closest (or possible five if they drink a lot).

Please note that you will need three to five days for this recipe.

Cusp Dining & Drinks Kith & Kin Cocktail:

Ingredients:

• 10 whole cinnamon sticks 
• 1 bottle pear brandy like Clear Creek Distillery’s Williams Pear Brandy
• 1/2 cup agave nectar
• 1/4 cup hot water
• 5/8 cup yellow chartreuse
• 5/8 cup fresh-squeezed ruby red grapefruit juice
• 5/8 cup fresh-squeezed lemon juice
• 2 dashes of Angostura Bitters
• Lemon slices, cinnamon sticks and ground cinnamon for garnish 

Instructions:

1. Make cinnamon-infused pear brandy: Wrap the cinnamon sticks in a towel. Pound with a hammer to break into small pieces. Add the cinnamon to the pear brandy. Let sit for 3 to 5 days, depending on desired cinnamon flavor. Strain and return brandy to the bottle.
2. Make the agave syrup: Combine the agave nectar and hot water. Stir until consistency of syrup.
3. Make the cocktails: In a large punch bowl, combine 1 7/8 cup brandy with the agave syrup, yellow chartreuse, grapefruit juice, lemon juice and bitters. Garnish with lemon slices and whole cinnamon sticks.
4. To serve, ladle mixture into tall crystal teacups so they are 3/4 full. Top with hot water and garnish with sliced lemon halves and a pinch of ground cinnamon or cinnamon shavings.