A friend from Bermuda turned me onto these grown-up sodas. He says locals traditionally use Gosling’s rum and Barritt’s ginger beer. Other brands are fine, just be sure you use ginger beer, not ginger ale. This simple concoction combines the sweetness and spice of ginger, the tropical nuances of rum, and the citrus tang of lime in a rich flight of fancy that looks good, too.–Sara Kate Gillingham-Ryan
LC Dark & Stormy Note
It was a dark and stormy night. Er, let’s try that again. April showers bring May flowers, sure. They also bring an excuse to sit on your porch and sip something sweetly, stiffly satisfying as you watch the thunderclouds roll in. Yet just as there’s more than one way to convey dark storminess, there’s more than one way to take–and make–a Dark & Stormy. When you crave a relatively tame nip, rely on the genteel proportions of rum to ginger beer in the below recipe. But when you’re partial to something tipsier, turn to the proportions proposed by entertaining designer Lulu Powers in Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining. Her tactic is to pour 1 1/2 ounces of dark rum over ice, top it with about 1/2 cup ginger beer, and then finish it with the juice of 1/2 lime. (You may as well toss that spent lime into the glass for good measure.) One version isn’t better than the other. Just different.
Dark and Stormy Cocktail
- Quick Glance
- 5 M
- 5 M
- Serves 1
- Crushed ice or ice cubes
- 1/4 cup (2 ounces) dark rum
- 3/4 cup (6 ounces) ginger beer (NOT ginger ale)
- 1 lime wedge or, if you want to be trendy, chunk of candied ginger
- 1. Fill a highball glass–or, let’s just be realistic, whatever glass you happen to have handy–with ice.
- 2. Pour in first the rum and then the ginger beer. Stir gently. Garnish with the lime or candied ginger. We think you can handle things from here.