4 Simple Holiday Sips to Indulge In

Shake up tasty libations this holiday season with festive recipes from northern Palm Beach County's favorite restaurants

ClausMopolitan. Photo by Michael Albanese
Photo by Michael Albanese


Tis the season for festive cocktails, and lucky for us, northern Palm Beach County has an array of celebratory tipples to try at local haunts. The cocktail menu at 1000 North includes fun and easy-to-mix holiday sips like the ClausMopolitan created by lead bartender Breanna Brady. The drink blends Pama Pomegranate Liqueur, Tito’s Handmade Vodka, and cranberry and lime juice and is presented in a glass ornament. Imbibers then pour the cocktail into a martini glass, which is garnished with pomegranate seeds, a rosemary sprig, and a candy cane. 

Make it at Home: 

2 ½ oz. Tito’s Handmade Vodka

¾ oz. Pama Pomegranate Liqueur

¾ oz. lime juice 

¾ oz. cranberry juice 

Combine ingredients in a shaker and shake well. Strain and pour into a glass ornament. Fill a martini glass with pellet ice and top with pomegranate seeds. Place ornament inside the martini glass, garnish with a rosemary sprig and a candy cane, and serve. 

Pear Pressure. Courtesy of PGA National Resort
Courtesy of PGA National Resort

Pear Pressure

At PGA National Resort’s three on-site restaurants and lobby bar, Director of Beverages Alexandra Dupuis is crafting some new, tasty cocktails for the holidays. One not to miss? The Pear Pressure, available at The Butcher’s Club. “It offers a light start and a refreshing finish using baking spices, pear, and cinnamon,” says Dupuis.

Make it at Home: 

1 ½ oz. house-made pear syrup (recipe below)  

¼ oz. house-made pumpkin spice (recipe below)  

2 oz. Herradura Reposado tequila 

½ oz. lemon juice  

To make the pear syrup: Mix 1 part sugar with
1 part water and 5 chopped pears. Bring to a simmer on stovetop. After a few minutes, strain over a cheesecloth. To make pumpkin spice: Combine 1 cup almond milk, ½ cup pumpkin puree, 1 tablespoon honey, ½ teaspoon cinnamon, and ¼ teaspoon clove in a small saucepan. Cook over medium heat, stirring regularly, until heated through and very fragrant (3 to 5 minutes), then fine-strain. To mix the cocktail: Combine all ingredients in a cocktail shaker, shake well, and serve over fresh ice in an old-fashioned glass. 

Winter Mule. Courtesy of Farmer's Table
Courtesy of Farmer’s Table

Winter Mule

The classic Moscow mule receives a holiday revamp at Farmer’s Table North Palm Beach, thanks to General Manager Donna Richards. The Winter Mule was inspired by the rich flavors of the colder months and highlights cranberries, which are abundant this time of year. “The organic rosemary garnish was grown in the restaurant’s on-site garden and picked at the peak of freshness,” says Richards of the cocktail’s finishing touch.

Make it at Home: 

1 ½ oz. cranberry-infused vodka

1 ½ oz. ginger beer

½ oz. cranberry juice

½ oz. fresh lime juice

Rosemary sprig, fresh cranberries, and lime wheel (garnish)

Combine ingredients in a shaker and shake well. Pour over rocks and garnish with rosemary sprig, lime wheel, and three cranberries. 

Spiced Hot Chocolate. Photo by Nathan Venzara
Photo by Nathan Venzara

Spiced Hot Cocoa

Over at Evo Italian, Chef Erik Pettersen and his team have whipped up an adult version of a classic favorite: spiced hot cocoa. Pettersen describes the drink as nostalgic because it brings him back to his childhood in New York. “Every winter, we waited for the snow—
and with the snow came my mom’s homemade chocolate,” he says. “We created this cocktail to evoke that holiday feeling you had as a child but with an adult twist.”

Make it at Home: 

1 ½ oz. Drambuie 

1 ½ oz. truffle milk chocolate milk

Whipped cream 

Pumpkin spice

Pour Drambuie into a coffee glass with hot truffle chocolate milk and stir. Top with whipped cream and a sprinkle of pumpkin spice. 

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