Dark and Stormy

The Dark and Stormy is made with homemade ginger beer and the original goslings Black seal rum. It is a lovely fresh, spicy, and slightly oaky cocktail loved by all our guests who have tried it so far.

Source: The recipe is a riff on an existing recipe with different ingredients.


  • 40 ml
    Gosling’s Black Seal Dark Rum (Rum)
  • 120 ml
    ginger beer homemade (ginger beer)
how to mix:
Add ice cubes to the serving glass. Pour the carbonated filler into the serving glass. You can also measure it before with the jigger. Add your garnish. Top up with liqueur.
2x lime wedge
squeeze and drop into the glass.
Two layers inside the glass, one is light brown, the other more white on top are two lime wedges.
Image: original
Timo Wessels
Rights: Creator
Copyright: Copyright

beverage details


bar technique:
bar spoon, jigger
lime wedge


Dark and Stormy
Classic, Summer, Tropical
Island Escape, Rooftop Lounge, Tropical Paradise

aroma chart

  • Alc. Strength
  • Sour
  • Bitter
  • Sweetness
Ginger, Lime, Oak
bubbly, dense, full bodied

detailed mixing instructions

  1. Prepare your Mise en Place.
  2. Prepare your bottle setup.
  3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  4. Prepare your garnish.
  5. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  6. Add ice cubes to the serving glass.
  7. Add a cocktail stirrer to the serving glass.
  8. Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
  9. Add your garnish.
  10. Top up with liqueur.

mixing tips


  • Slowly layer the liquid onto another.


  • The Filler is best poured, while fresh, cold and fizzy.

editor recipe notes

Since the opening, we have been serving the Dark & Stormy cocktail with homemade Ginger Beer. How do we do it? We combine fresh lemon juice, ginger juice, simple syrup, and water. After we fill it into PET bottles, put a unique cap on and carbonate it by hand. Later on, we pour it into the smaller bottles. This process already takes some time, but what is really a pain is to squeeze the ginger. You have to chop the ginger, use a high-quality juicer, and the entire process takes around 4-6 hours just to get 3 liters of ginger juice. We seal, vacuum the liquid and store it in the freezer. On-demand, we are using it for ginger beer.

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