• June 12, 2012

    Dark & Stormy

    by

    The Dark & Stormy is a Bermudian cocktail made with dark rum, lime juice and chilled ginger beer.

    Ginger beer, if you aren’t familiar with it, is like ginger ale with a kick in the pants. A local Caribbean restaurant, Calabash Bistro, brews it in house. Rich and cloudy, assertively spicy – it was within the first cold sip of their signature drink that my love affair with the Dark & Stormy began.

    Lacking a passable substitute for Calabash’s delicious handcrafted ginger beer, I was forced to be creative if I were to enjoy this beverage on my own patio. I craved assertive spice, and ginger ale’s flavour alone was anemic – it just wasn’t providing the right base. I remedied the situation with a fiery spiced simple syrup.

    The foundation of my simple syrup is brown sugar, which is a natural pairing with rum. Against the sweet backdrop, fresh ginger and chili provide heat, while cinnamon and star anise add complexity.

    Calabash’s version includes angostura bitters. I found that the lemon and lime zest in the syrup, sliced so that some pith remains intact, contributed that slightly bitter edge.

    Brooding and spicy, this Dark & Stormy is the perfect antidote to a hot, muggy evening. It has attitude. Serve cold with lots of ice.

    Ingredients

    • 1 cup brown sugar
    • 1 cup water
    • 4 slices fresh ginger (about 1/8″ thick)
    • 1 red chili, fresh or dried
    • 1 star anise
    • 1 cinnamon stick
    • 1 strip lime zest (about 1″ wide, 2″ long)
    • 1 strip lemon zest (about 1″ wide, 2″ long)

    Preparation

    1. Combine brown sugar and water in a medium saucepan over medium heat. Stir until mixture comes to a simmer and sugar dissolves. Add remaining ingredients and let infuse 30-60 minutes. May be stored for 2 weeks in the refrigerator.

    2. Fill a glass with ice, and top with spiced syrup, rum and lime juice. Add ginger ale and stir.

    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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