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. Making ginger beer is not easy, but it is worth the time and effort.
Image Source: original
ingredients
- 40ml Gosling’s Black Seal Dark Rum (rum)
- 120ml Ginger Beer Homemade (ginger beer)
glassware:
Highball
technique:
build in
garnish:
2x lime wedge
mixing instructions
- 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.
- Prepare your Mise en Place.
- Prepare your bottle setup.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Prepare your garnish.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Add ice cubes to the serving glass.
- Add a cocktail stirrer 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.
how to garnish
- 2x lime wedge, squeeze and drop into the glass.
mixing tips
Glassware
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
Non Alcoholic Ingredients
- Make sure your carbonated filler is cold and fresh.
Technique
- If you want to layer a liquid onto another. Pour very slowly, and you can use a spoon for help.Further, if you pour over the ice or over the garnish, it will keep the liquids more separate.
flavour and texture
Aroma:
ginger, oak
Flavour:
ginger, oak
Texture:
astrigent tannins, concentrated, delicate
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.