DARK AND STORMY
Steps:
- Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel. Drink.
DARK AND STORMY
In 2004, William L. Hamilton waxed poetic about the Dark and Stormy, describing it both as "a drink traditionally associated with sailing and the manly habit of appearing to keep one's balance while determinedly losing it" and as "a spicy and spritzed two-legged, walk-the-decks kind of drink with a lime wedge perched at the top like a pirate's parrot." This version, adapted from Red Sky, a restaurant on Mount Desert Island in Maine, uses a combination of Gosling's Black Seal rum and AJ Stephans ginger beer. Simple to prepare - no shaking or stirring involved - mix one up and enjoy it on a sweltering summer night. And don't forget the lime wedge.
Provided by William L. Hamilton
Categories for one, cocktails
Number Of Ingredients 3
Steps:
- Fill a Collins glass with ice. Pour rum over ice, then ginger beer. Garnish with lime.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 6 grams
SPICED DARK AND STORMY
The longer the spices infuse in the rum, the more flavorful it will be.
Provided by Bon Appétit Test Kitchen
Categories Beer Rum Alcoholic Ginger Christmas Cocktail Party Thanksgiving New Year's Eve Cocktail Christmas Eve Mortar and Pestle Bon Appétit Drink
Yield Makes 2
Number Of Ingredients 11
Steps:
- For spiced rum:
- Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
- DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
- For cocktail:
- Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.
TOM'S CLASSIC DARK AND STORMY
Steps:
- Fill a Collins glass with ice. Pour in the rum, lime juice and simple syrup. Top off with the ginger beer and garnish with a lime wedge.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week.
DARK AND STORMY
This Bermudan cocktail is a refreshing mix of sweet dark rum and spicy ginger beer. Also Try:Hurricane
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 3
Steps:
- Fill a glass with ice; add rum and ginger beer. Stir to combine and serve immediately.
DARK & STORMY FRUIT CAKE
Make this Christmas cake a couple of months in advance, if you can, and feed it with rum to give it time to mature and develop deep flavour and texture
Provided by Cassie Best
Categories Dessert
Time 2h35m
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit in a large pan with the rum, butter, sugar and citrus zest and juice. Set the pan over a medium heat, bring to the boil, then reduce to a simmer and heat until the butter has melted. Leave to cool for 30 mins.
- Meanwhile, heat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside and secure with string.
- Tip the flour, ground almonds, baking powder and spices into a large bowl. Add the cooled fruit mix along with the syrupy liquid in the pan, then the stem ginger, eggs and vanilla. Stir with a wooden spoon until there are no pockets of flour.
- Tip the mix into the tin, level the top with a spatula and bake on the middle shelf of the oven for 2 hrs until cooked through and golden. Remove from the oven, poke holes into the top with a skewer and spoon over 2 tbsp rum. Leave to cool completely in the tin.
- Once cool, peel off the baking parchment, then wrap in fresh parchment and store in an airtight cake tin. Feed the cake with 1-2 tbsp rum every fortnight, or up to four times until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing. Once iced, the cake will keep in a tin for four weeks. The uniced cake will keep in the freezer for six months.
Nutrition Facts : Calories 645 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
DECEMBER STORMY
Wonderful beverage that can be made to use up the left over Holiday Spice Syrup from my Spiced Red Wine Punch recipe #146716. The Holiday Spice Syrup recipe makes 3 cups and can be refrigerated for up to 1 week. Recipe is originally from Eben Klemm, the supremely creative bar manager and mixologist at Pico, New York's most elegant Portuguese restaurant.
Provided by NcMysteryShopper
Categories Beverages
Time 5m
Yield 1 Drink
Number Of Ingredients 11
Steps:
- Holiday Spice Syrup: Combine water, sugar, anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over low heat for 30 minutes. Remove from heat and steep for 10 minutes. Strain and chill.
- Combine rum, lime juice and 1 Tablespoon spiced syrup in a cocktail shaker and shake briefly. Pour into a tall glass that is filled half way with ice. Top with ginger beer and garnish with lime rounds. Serve.
Nutrition Facts : Calories 909.8, Sodium 20.1, Carbohydrate 202.4, Fiber 0.1, Sugar 200.3, Protein 0.1
DARK 'N' STORMY
Steps:
- Fill a highball glass with ice and add the rum. Top with the ginger beer and garnish with the lime slice.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Sodium 9 milligrams, Sugar 10 grams
EXTRA-STORMY DARK AND STORMY
Steps:
- Combine 2 ounces Lemon-Ginger Brew and 2 ounces dark rum in a highball glass filled with ice, then top off with club soda. Garnish with a lime wedge and candied ginger.
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