Terranea Blog

Oct 25 Blog ImageOct25

Autumn Cupcakes & Cocktails from Terranea Resort

Fall into these recipes by Executive Pastry Chef Pierino Jermonti and Mixologist Adam Stearns.


Spiced cake and roasted pecans

Recipe by Terranea Resort Executive Pastry Chef Pierino Jermonti

Yields 20 cupcakes 


  • 3-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons cinnamon
  • 3/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 3/4  teaspoon ginger
  • 3 eggs
  • 3-1/2 cups sugar
  • 1 teaspoon vinegar
  • 2 -1/2 teaspoons vanilla
  • 2-1/4  cups buttermilk
  • 2 cups pumpkin purée

Using an electric mixer with whisk attachment, whisk sugar, eggs, slow pour in the oil, and add dry ingredients. Add pumpkin purée and slowly add the buttermilk. Scoop into desired cupcake molds. Bake in pre-heated oven at 350F for approximately 16 – 18 minutes, or until dry on the inside. Set aside to cool.

For Filling: We recommend using your favorite simple pastry cream and mix in maple syrup. Using a pastry bag pipe a small amount of the flavored pastry cream in the center of each of the cupcakes.

For Frosting:  Use cream cheese frosting with maple syrup and decorate with the roasted pecans.

Honey Roasted Pecans:

  • 50 g butter
  • 2 tablespoons honey
  • 2 tablespoons cinnamon
  • 1 klg pecans
  • 2 tsp sea salt

Heat butter, cinnamon, honey and sea salt in pot.  Add pecans and pour onto a sheet pan. Roast in oven for 20-30 minutes at 325F. 


“This cocktail was primarily inspired by seasonality, but also from the focus of our restaurant mar’sel. At this restaurant we are kitchen driven with an incredible wine list so all of our cocktails feature wine in some way, shape or form. I have been learning from the kitchen more and more so the inspiration to incorporate ingredients that I need to turn a stove on to make has become necessary for me. I make the shrub and the candied ginger myself and strive to improve the flavors and balance each time I use these techniques. “ – Terranea Mixologist Adam Stearns

Cocktail Recipe:

  • 1.5 oz Herradura Reposado tequila
  • .75 oz Noilly Prat “Ambre” vermouth
  • 1 oz Pomegranate/ hibiscus shrub
  • Topped with Fevertree ginger beer
  • Spritzed with La Nina “Primario” mezcal
  • Garnished with candied ginger and apple fan

Shake all but ginger beer and mezcal in and strain over crushed ice in copper mug. Top with Fevertree ginger beer and spray or lace La Nina “Primario” mezcal over the top. Garnish with apple fan and candied ginger and serve.

Pomegranate/Hibiscus Shrub (Yields around 3 cups/750 mL):

  • 13 oz pomegranate seeds
  • 3 oz dried hibiscus petals
  • 1.5 cups cane sugar
  • 1 cup apple cider vinegar
  • 1 cup water

Heat all ingredients in saucepan on medium to low heat for around 10-15 minutes without allowing to come to boil. Stir occasionally and allow to cool once ingredients begin to blend well. Strain into appropriate container and allow to cool to room temperature then refrigerate. 

Try these delicious fall treats for yourself at sea beans and mar'sel!


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