People often ask me what my favorite cocktail is. I can never answer; I change my favorite so often. I have a different favorite at least every month, if not every week. This month, it’s a Dark and Stormy.
In this drink, the warmth of the dark rum contrasts with the freshness of the ginger beer. The sweetness and spiciness do a little dance on the back of your tongue. It’s so good, you have no other choice but to make another drink. Good thing you just made a gallon of ginger beer (recipe below).
Dark and Stormy
(makes 1 drink)
1.5 oz. dark rum (Myers’s)
Around 4 oz. ginger beer
.25-.75 oz. brown sugar syrup
Prepare the ginger beer according to instructions below. To make brown sugar syrup, combine 1 part water, 1 part brown sugar over heat until dissolved; allow to cool.
To make the drink, combine ginger beer, rum and syrup with ice. Garnish with lime wedge.
(makes 1 gallon)
1 gallon water
1 lb. fresh ginger
2 limes, halved
1/2 c. brown sugar
Boil 1 gallon of water. Mince the fresh ginger in a food processor. After you do this there should be around 4 c. of ginger. Once water is boiling, remove from heat. Squeeze the limes into the water and throw the juiced rinds into the water as well. Add brown sugar and ginger. Stir and let steep for one hour. Strain and let cool. Store in the fridge for up to three weeks.
(recipes adapted from The Craft of the Cocktail)
You can squeeze the lime wedge into the drink or not. It makes for two different drinks, both terrific. Experiment with how much sugar you use. I use .5 oz. in mine most often. It depends on how potent the ginger beer is.