Darker and Stormier

By Nick Fauchald Posted March 01, 2007

The Dark and Stormy is this year's caipirinha, at least here in New York. Almost without exception, the cocktail is a combination of muddled limes, Gosling's Black Seal rum (a very dark, molasses-based Bermuda rum) and ginger beer, another Caribbean staple. And the more gingery the beer the better: The hard-to find Barritts brand is worth seeking out, but Reed’s Extra Ginger Brew is easier to find and gingery enough.

At first I couldn't get enough of this concoction: It's deep and complex enough to weather a blizzard, yet sharp and refreshing enough for a mid-summer tsunami. But a poorly made Dark and Stormy quickly becomes Light and Watery. The other night I took the classic recipe a step further, adding two more Caribbean-born ingredients: Velvet Falernum—a sweet, lime- and herb-infused liqueur—and Angostura bitters. This result: a more complex, all-weather version of the original. Get out your umbrella.

Darker and Stormier
Makes 1 cocktail
1 lime, quartered
1 1/2 ounces Goslings Black Seal Rum
1 ounce Velvet Falernum
2 dashes Angostura bitters
Ginger beer

In a highball glass, muddle the limes. Fill the glass with ice, add the rum, Velvet Falernum, Angostura and stir well. Top with the ginger beer, stir gently and serve.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories
powered by ZergNet