Dark and Stormy Cocktail Recipe

After-work cocktailing should be as easy as possible and I can’t think of an easier, more refreshing beverage for this sudden spell of warm weather than a dark and stormy. This concoction originated in Bermuda after World War I, but the name is trademarked, meaning if you’re making a true “dark and stormy” you are only supposed to use the trademark-holder’s brand of booze: Goslings Black Seal Rum. I’ve tried making dark and stormies with other dark rums but the Goslings has an especially molasses-bodied taste that really makes the drink. If you plan on making a bunch of these it’s probably worth purchasing a $25 bottle.

The traditional recipe calls for Barritts Ginger Beer, which I have never been able to find, so just make sure to use real ginger beer, not ginger ale. You want something with a nice, spicy kick that can stand up to the Goslings. The drink’s success will vary based on which brand you pick. On my first attempt I unwittingly bought Fentiman’s, which uses fermented ginger, resulting in a “damn, this is funky” perplexed state until I finally read the label closely. I’ve had the most success with Reed’s Extra Ginger Brew, which has loads of fresh ginger flavor and can be found at Whole Foods and fancier delis.

The recipe, from GoslingsRum.com is as follows:

1.5 oz Goslings
4-5 oz ginger beer
Pour in a tall glass filled with ice. Lime wedge garnish optional.

That’s it. Done. Easy, right? That’s not how I make it though.

I mean, it’s perfectly great that way, like an iced tea sweetened with molasses that gives you a hint of a buzz, but I can’t resist complicating my beverages, even when it’s a week night and I’m just longing to pour myself into an easy chair. My preferred recipe:

2.5 oz Goslings (I’m calling this the Extra Dark and Stormy)
4 oz Reed’s Extra Ginger Brew
4-5 dashes Angostura bitters
1/2 oz fresh squeezed lime
Splash of ginger juice. To make this, cut up 4 quarter-width chunks of peeled ginger root, press with a muddler, and strain into a shot glass.

Mix the Reed’s, Angostura, ginger juice, and lime in a highball glass with ice. Then float the Goslings into the glass by slowly pouring it over the back of a bar spoon. You want it to gently drip onto the sides and not pour straight down into the drink. This creates a layered effect, and if you look closely, you’ll see dark storm clouds as the rum slowly swirls into the ginger beer. Give it a good stir before you sip though, unless you like drinking molasses motor oil.

Oh, and don’t forget to put on lime wedge on that, or hell, I just went for a big, full-on lime wheel to catch some sunset rays. Now that’s some proper after-work cocktailing.