It was the perfect sort of evening to mix up a pitcher of Dark ‘n Stormies . . . it was raining, and we were told that lightening was on its way! I originally intended to offer you a vanilla Dark ‘n Stormy recipe, that is until we tried it and promptly spit it out! I don’t know what it was, but the vanilla ruined what I consider to be a pretty fabulous drink. Perhaps it took the edge off its spiciness too much, or perhaps the ratio of rum to ginger beer was wrong to begin with, but the recipe was bad, bad, bad.
Never to let a cocktail have the last word, I tried a new batch in a more traditional alcohol to beer ratio, added some lime, and voila! Heaven, people.
If you’re a traditionalist, you’ll want to use Goslings dark rum, but as you’ll see here, we used Myers’s Dark Rum, which I think is delicious. I’m told Barritts Ginger Beer is the way to go, but there’s also some debate as to whether Jamaican ginger beer is too strong for the Dark ‘n Stormy purist. Also, a very reliable source shared that there’s no going back after you’ve had Havana Club – 15 Year, as “there is no substitute for Cuban rum”.
Dark ‘n Stormy
Adapted from Food Network Magazine
4 oz. dark rum (or double it if you are feeling bold)
2 bottles of your favorite ginger beer
In two tall glasses, fill with ice, divide rum amongst glasses, fill with ginger beer, and squeeze half a lime into each glass. Stir, add a lime wedge if desired, and enjoy!