I’m a picky drinker. And I’m not even the slightest bit ashamed of it. I’m the person that googles bars and restaurants before going out for drinks because I want to make sure they have real cocktails or at the very least, decent beer and wine. Preferably organic, or at least from a brand that I know isn’t GMO. Yep, I’m that person.
Another note about my drinking preferences: I really love rum. Gin is my first love, but rum and tequila are close runners-up. [I swear, I don’t drink as much as I’m making it seem like I do.] My appreciate for rum was born circa spring break 2009 – aka freshman year of college.
My first legal drink was a strawberry daiquiri at The Sunset House on Grand Cayman and the star ingredient was Tortuga Gold Rum. Distilled and aged in the Caymans, the best way to describe the taste is “like the beach.” Every time we get the chance to go back, we always return with a bottle of Tortuga Gold. You can’t find anything quite like it here. You may remember us talking about it when we made our Sparkling Rum Lemonade over the summer.
When it comes to cocktails back stateside though, I usually lean towards a good ol’ gin and tonic. For that reason, I’ve never tried a Dark & Stormy – or at least I hadn’t until we test-drove them for this post. I thought the cocktail an appropriate choice for this spooky time of year. For added effect, we enjoyed our trial batch while cuddling under our warmest blankets and watching Halloween with the lights off.
Our recipe varies from a traditional Dark n’ Stormy in that we used a lighter rum than most would recommend. Clark found a delicious rum from Barbados specifically for this recipe. To quote the description card at the store: “Grande Réserve is smooth and bursting with vanilla, flambéed banana, coconut and dried fruit flavours. This is one of the best mixing rums available.”
Vanilla, coconut, and flambeed banana? Three points for Clark. The flavors really do come through in every sip, especially when complemented by the optional dash of cinnamon that I added at the last second. Cheers to keeping warm together with good rum on cold nights.
- 2 oz dark caribbean rum
- 4 oz ginger beer
- 1 Tbsp. fresh squeezed lime juice
- 1 tsp. grated ginger root
- 1 navel orange (garnish)
- 1. Pour rum, grated ginger, and lime juice into to a cocktail shaker and shake for 10-15 seconds.
- 2. Add a circular slice of orange and ice to a highball glass and pour in the rum mixture.
- 3. Top with 4 oz of ginger beer.
- 4. Garnish with an orange wedge on the rim. Enjoy!