Farewell summer! As always, this gin and tonic season was a memorable one. However, as the air grows cooler, cocktail ingredients begin to heat up, but don’t break out the Bailey’s just yet. Let’s ease into it a bit.
I see more people during summer sipping out of copper or tin cups, rather than collins glasses. What most of them are slugging down is a concoction of vodka, lime juice and ginger beer, otherwise known as the Moscow Mule. But lately, I’ve noticed the vodka being substituted for with bourbon, tequila and Irish whiskey, which are aptly referred to as Kentucky, Mexican and Irish mules. All are incredibly thirst-quenching, but mostly relegated to the warmer seasons. So why no Cuban mule for rum?
Enter the Dark ’n’ Stormy.
Though the original recipe for Bermuda’s national drink must legally contain only two ingredients — ginger beer and specifically Gosling’s Black Seal Rum — bartenders everywhere usually add a lime wedge garnish. They also drop the copper mug.
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Some go further and add a squeeze of ginger-infused simple syrup to sweeten it up a bit. However loose you get with the recipe, what remains is the spicier flavor profile of rum mingling with the peppery character of the ginger beer. That adds a bit more complexity to the drink, which seems more appropriate on the palate in cooler weather. This is perhaps one of the simplest drinks you’ll ever make, but it’s foolproof.
Kevin Hopper loves the fall season and manning the bar at State Street’s unofficial House of Cocktails, Capitol Bar.
Dark ’n’ Stormy
2 oz. Gosling’s Black Seal Rum
3-4 oz. ginger beer
In a collins glass filled with ice, add rum and top with beer. Garnish with a lime.
Variation: I won’t call it a Dark ’n’ Stormy so I can avoid a lawsuit, but I like to treat this like I do a mule. Squeeze a half a lime into a copper mug, add 2 ounces dark or spiced rum and top with ginger beer and a lime slice for garnish. A Stormy & Dark?