Hey Disney friends, we’re getting to that time of year when my thoughts start drifting toward holiday entertaining. I’m already thinking about what will make it onto the menu, which festive treats I can prepare ahead of time, and, of course, what I’ll be serving in the drinks department. I’d be lying if I said Disney wasn’t one of my sources of inspiration when it comes to seasonal entertaining. There is something about the way Disney approaches food and drink that makes even the smallest details feel considered, from the flavors chosen to the presentation and the atmosphere surrounding the experience. And if you’ve ever watched a talented bartender work, you’ll know there is a whole lot more going on behind that bar than simply pouring a few ingredients into a glass.
At Disney Springs and EPCOT, the people behind the bar are bringing their own creativity and experience to the art of the cocktail. Take Alec Chase at Space 220, for example, who understands that a memorable drink is only one part of the experience. Especially during the busy holiday season, the way guests are welcomed and looked after matters just as much as what’s being served. There’s real skill in getting the technique right and delivering that same quality from the first cocktail of the evening to the last. It’s a reminder that hospitality is an art in itself, and one that can make a night out feel that little bit more special.
Over at The Edison, Lara McClelland brings years of experience to her craft, with a focus on choosing ingredients that work together rather than simply throwing a collection of festive flavors into a shaker and hoping for the best (which is sadly more my style). Cinnamon, spice, citrus, and seasonal fruit can all have their place in a holiday cocktail, but finding the right balance is what makes a drink memorable. Lara has also seen the growing interest in zero-proof spirits (my heart!), which opens up some exciting possibilities for festive entertaining, especially for those of us who try to keep a clear head for our busy Disney days. I think this is a particularly welcome trend, because a good celebration should have something for everyone, whether you’re enjoying a carefully crafted cocktail or looking for a sophisticated alcohol-free alternative.
Creativity takes another form at Morimoto Asia, where Francisco Obregon approaches mixology with an appreciation for the artistry behind each creation. Rather than sticking to the same familiar holiday flavors, he finds inspiration in spirits such as rum and contemporary gin, both of which offer plenty of room to experiment with different flavor combinations. Meanwhile, Jensly Camacho at Enzo’s Hideaway brings a thoughtful approach to the process, looking beyond the drink itself to consider the food, the setting, and the occasion. For him, balance is key, and that makes perfect sense to me. The best holiday drinks shouldn’t compete with everything else on the table. They should complement the meal, suit the mood, and give guests something to remember.
What I find most interesting about all of this is how much thought goes into creating something that might take only a few minutes to enjoy, but sets the tone for a dining experience. We see the finished cocktail arrive at the table, perhaps with a beautiful garnish or an unexpected combination of flavors, but there is knowledge, practice, and a fair amount of experimentation behind it. That is part of what makes Disney such a useful source of inspiration for my own holiday plans. You don’t need a professional bar or an elaborate list of ingredients to bring a little of that creativity home. Start with flavors you enjoy, think about how they work together, and remember that presentation and hospitality count for plenty, too.
Whether you’re hosting a big family gathering or simply enjoying a quiet festive evening, there’s something lovely about putting a little extra thought into what you’re serving, and as usual, I am drawing all of my inspiration from the Disney powers that be. Now, if this creative process happens to require a little taste testing along the way, purely for quality control purposes, of course, that’s a task I’m more than willing to take on for the people I love!
