Nog Fog
Lose yourself in a delicious holiday fog with this creamy eggnog. Crafted with Islamorada Dark Barrel Aged Rum with rich notes of blackstrap molasses and topped with adorable snowman marshmallows, this classic is ideal for sipping by the tree.
- 2 oz. Islamorada Dark Barrel Aged Rum
- ¾ oz. agave syrup
- ¾ oz. cream
- 2 drops vanilla extract
- 1 egg
- Mini snowman marshmallows
- Freshly grated nutmeg
Add all ingredients to a shaker without ice and dry-shake vigorously (shaking without ice allows the mixture to froth and the egg to emulsify). Then add ice and shake again until chilled. Strain into a glass, garnish with freshly grated nutmeg, and top with marshmallows.
Islamorada Distilling has been making spirits in the Florida Keys since 2017 and operates a brewery located in Fort Pierce. Besides their Dark Barrel Aged Rum, Islamorada also makes a vodka and a hibiscus gin.
Gingerbread Flip
This indulgent cocktail with a spiced twist is perfect for cozy nights by the fire. Made with Jupiter 1600 Spiced Rum, this smooth and sweet blend pays tribute to our special town.
- 2 oz. Jupiter 1600 Spiced Rum
- ¾ oz. Gardenia mix
- ¼ oz. fresh ginger juice
- 1 egg
- Dollop of whipped cream
- Gingerbread cookie
Pour rum, Gardenia mix, ginger juice, and egg into a shaker without ice. Dry-shake vigorously until a foam develops. Add ice and shake again until chilled, then strain into cocktail glass. Add a dollop of whipped cream to secure gingerbread cookie and top with freshly grated nutmeg.
To make Gardenia mix:
- 1 cup unsalted butter, cubed
- 1 cup orange blossom honey
- 1 oz. cinnamon syrup
- ½ oz. allspice liqueur
- ½ oz. vanilla syrup
Combine all ingredients in a saucepan over medium heat and whisk until melted and smooth. Prepare the mix just before using it and keep it at room temperature.
Jupiter 1600 Spiced Rum is bottled in small batches in South Florida using fresh, local ingredients.
Reindeer Games
Get your holiday party started with this delightful chocolate classic made with Muscle Vodka. Sweet, smooth, perfectly balanced, and topped with Rudolph-shaped chocolates for a glowing touch, this drink will be the star of the evening.
- 1 ½ oz. Muscle Vodka
- 2 oz. semisweet chocolate, finely chopped
- 6 oz. milk, heated
- Sprinkle of ancho chili powder
- Reindeer chocolate (R.M. Palmer Candy, available on Amazon)
Put the chopped chocolate in a tempered glass or mug. Pour the hot milk into the mug and allow the chocolate to melt for a few minutes, then stir with a spoon until smooth. Add the spirit and stir to combine. Top with a sprinkle of ancho chili powder. Crown glass with a rosemary sprig and top with reindeer-shaped chocolate.
Created by a local fitness competitor, Muscle Vodka is a corn-based spirit that’s produced and bottled in Stuart.
Blue Christmas
This winter wonderland, crafted with Munyon’s Paw-Paw and Uni Tequila and served with a silver blue ice ornament, is ready for any holiday occasion.
- ½ oz. Munyon’s Paw-Paw
- 1 ½ oz. Uni Tequila*
- ¾ oz. fresh lime juice
- ¾ oz. spiced syrup
Add the ingredients to a shaker with ice and shake well. Strain into a glass with decorative ice ornament and blue and silver edible sparkles.
To make spiced syrup:
- 1 cup water
- 1 cup agave syrup
- Peel from 1 orange
- 8 cloves
- 2 star anise
- 1 cinnamon stick
- Nutmeg, chopped
Add syrup and water to a saucepan and heat, then add the rest of the ingredients. Bring to just below boil and simmer on low for 15 minutes. Remove from heat and let cool. Strain and store in the fridge for up to two weeks.
Munyon’s Paw-Paw is an American aperitif crafted by a couple of Jupiter locals based on Dr. James Munyon’s famous therapeutic formula of roots and herbs from Munyon Island.
Uni Tequila is a USDA-certified organic tequila made in Mexico by a local Jupiter woman. The Crystal Blanco is aged for two months in oak barrels; the Anejo for two years.
*Or try Quintaliza Tequila, a reposado aged in both whiskey and coffee barrels made in Mexico by Stuart locals.
Sugarplum Fizz
Made with Frazier Creek Gin, plums, and hibiscus, this sparkling number with delicate flavors and a colorful presentation is perfect for holiday fetes.
- 1 ½ oz. Frazier Creek Gin infused with butterfly pea flowers
- 1 oz. hibiscus and plum syrup
- ¾ oz. lemon juice
- 1 egg white
- 1 ½ oz. sparkling wine
- Cranberry rosemary sprig dusted with powdered sugar
Add syrup, lemon juice, and egg white to a shaker with no ice and dry-shake vigorously. Add ice and shake again. Strain into a glass and top with sparkling wine. Slowly add the infused gin for a gradient effect and garnish with cranberry rosemary sprig.
To make hibiscus plum syrup:
- ¼ cup dried hibiscus flowers
- ¼ cup sliced plums
- 1 cup agave syrup
- 1 cup water
Combine all ingredients in a saucepan over medium heat. Bring to a gentle boil, then removed from heat and let steep for 15 minutes before straining.
Open since May 2023, Frazier Creek Brewing & Distilling Co. in Stuart produces its own vodka, gin, rum, and limoncello.
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