Islamorada Brewing Company and Distillery
Distilling flavored vodkas, gins, spiced rum, bourbon, and more
Tucked away in the Sunrise City of Fort Pierce, the Islamorada Brewing Company’s northern outpost—and its 25,000-square-foot production facility—brings a fresh, island-inspired energy to this vibrant seaside town. Here, traditional techniques are combined with local
ingredients and creative flair, resulting in spirits that truly capture the essence of the region. Stephanie Harper is Islamorada Brewing Company’s talented head distiller, and her enthusiasm and curiosity are contagious. Harper’s journey into distilling started with her love for brewing, but she quickly became fascinated by the intricate art of creating spirits.
Stephanie Harper, Head Distiller
Q: Which of your spirits are you most proud of?
A: I’m proud of all of them, but especially our dark rum and Hibiscus Gin—those products were among my first and had their challenges to reach their full potential.
Q: Do you use any unusual ingredients or techniques?
A: Yes! I enjoy working with cinchona bark for homemade tonic, butterfly pea flower for color, and ingredients from our community garden. We also use spent grain and dunder as fertilizers, growing our own ingredients.
Q: What are your favorite cocktails made with the spirits you create?
A: At our Crooked Palm Cabana in Tavernier, I love the Spicy Grapefruit, the Smoked Bourbon Old Fashioned, and the classic Dirty Gin Martini.
The Perfect Storm
The original Dark ‘N’ Stormy gets a serious kick of ginger and a hint of fresh pear in this variation on the classic drink, crafted with Islamorada Brewing Company and Distillery’s signature Dark Rum, which explodes with natural spice
and complexity.
Ingredients
- 2 oz. Islamorada Brewing Company and Distillery’s Dark Rum
- ½ oz. freshly squeezed lime juice
- ½ oz. pear ginger syrup (recipe below)
- Pinch of grated fresh ginger (optional)
- 3-4 oz. ginger beer
- Lime wheels, for garnish
Mix the rum, lime juice, syrup, and ginger together in a shaker with ice. Strain into a glass with fresh ice and top with ginger beer. Garnish with lime wheels.
Pear Ginger Syrup Ingredients
- 1 cup pure maple syrup
- 1 cup cored and chopped pear
- 2 tbsp. chopped fresh ginger
- 1 cup water
- 1 vanilla bean, or a splash of pure vanilla extract
Combine ingredients in a small saucepan over medium-high heat. Lower the heat and simmer for 20 minutes. Remove from heat and let cool to room temperature. Strain into a clean jar, cover, and keep refrigerated for up to 2 weeks.
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