Jupiter is home to some pretty innovative restaurateurs, so it’s not surprising to see so many of them riding the trend to incorporate clean cocktails into their bar menus. A healthier alternative to traditional bar offerings, clean cocktails are made with fresh, unprocessed ingredients. Prepackaged mixes and artificial sweeteners are swapped out for fresh fruit juices and herbs, vegetable purees, and natural sweeteners like honey and maple syrup.
Jupiter resident Amando Conway, CEO and founder of Liquid Mobility, has helped local restaurants such as Voodoo Bayou and Calaveras Cantina build their craft drink menus. “Folks want to be good, organic, and healthy,” he says, pointing to the newfound popularity of tequila and mescal, liquors often considered healthier due to their high content of agave.
Over at MOOD in Tequesta, operations manager Mike Stone says they make their own syrups, use fresh juices and edible garnishes, and infuse liquors with natural herbs and spices. “The original idea for the bar menu was to be an apothecary, to basically extract the spirit of plants and infuse it into cocktails,” says Stone. Try out this recipe for MOOD’s Marge Likes ’Em Hot cocktail—and visit the Tequesta eatery to sip some of their other clean creations.
Marge Likes ’Em Hot
- 2 oz. Blanco or Reposado tequila
- 1 oz. house-made jalapeño syrup
- 1.5 oz. fresh lemon juice
- 1.5 oz. fresh lime juice
Pour all ingredients into shaker with ice and shake for 8 to 10 seconds. Strain into a double old-fashioned glass with a salted rim. Garnish with candied, dehydrated jalapeños.
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