When guests are thirsty at the Disney Festival of Holidays, they have Elena Aranda and the team to thank for creating and crafting drinks that reflect the festival’s diversity message.
“With the holidays, I like to look back on what I was used to growing up on and what was well known for my culture, but also other people’s cultures,” said Elena, head of culinary food and drink at Disney. California Adventure Park. “I was wondering, ‘How do I put all this together?’ I think it’s really unique to be able to add a little bit of myself, but also to have that variety. “
One of Elena’s favorite drinks this year is Hibiscus Ginger Mezcal Mule, made with mezcal (alcohol made from maguey), homemade hibiscus syrup, ginger, lime juice and Topo Chico mineral water. The goal of his team was to honor tradition while leaving room for creativity and innovation.
“Mezcal is the national spirit of Mexico, so we were really looking forward to adding it to our menu,” Elena shared. “Normally you don’t use mezcal for a mule, but I wanted to do it because it was something different. We also decided not to use ginger beer, adding the ginger to the drink and then just finishing it off with Topo Chico, which also de I like to spend time with drinks, look at what flavors would look or taste good together and see how I can push the limit while I get this twist. ”
During the ideation process, Elena and the comments of the cast members of the team cast and also continuously take advantage of the comments of the guests as the Disney Festival of Holidays runs. She is grateful for the opportunity to contribute to herself and her heritage to her work while executing drinks through thorough research and careful planning.
“I feel like [bringing my heritage
into my work] “It shows my passion,” Elena said.
The Disney Festival of Holidays at Disney California Adventure Park will run through January 9th