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Finally, a Festivus for the Rest of Us Cocktail

Festivus for the Rest of Us Cocktail/ Photo by Tom Arena

Courtesy Jessica Everett, Managing Partner, and Suzanne Navarro, Operating Partner at Esters Fair Prospect, Maui, HI.

Think of this as a very grown-up play on cookies and milk, with a tropical twist. It takes inspiration from the original rum flip. Everett explains that it’s “a kind of precursor to eggnog, which was often made with a dark ale, rum, sugar, (sometimes) Sherry and a whole egg, all heated by a red-hot poker and served in some of America’s first taverns.” This version is served cold and tastes like gingerbread or a holiday applesauce cake, Everett says.

How To Make a Festivus for the Rest of Us

1 ounce cream Sherry, such as Harvey’s Bristol Cream
1 ounce Appleton Signature blend rum
1 ounce falernum syrup (such as Fee Brothers)
1 whole egg
1 ounce Maui Brewing Hiwa Porter (or similar porter)
Gingerbread cookie, for garnish


Combine first four ingredients without ice and dry-shake until foamy.

Add ice and shake briefly with ice until cold.

Strain into a Collins glass over fresh ice (Everett uses pebble ice).

Top up with 1 ounce porter.

Garnish with a gingerbread cookie.

This article originally appeared in the December 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!