Yo, ho, ho and a bottle of spiced rum! Skip the Captain Morgan, because making your own is so easy. Try your DIY Spiced Rum in a Dark ‘n’ Stormy or any other cocktails you’d normally use the store-bought stuff in.
3 cups light rum
1/2 cup gold rum
1 vanilla bean, split and scraped
zest of half an orange
1 cinnamon stick
3 allspice berries
1 star anise pod, broken
2 cardamom pods
1/4 teaspoon nutmeg, grated
1 slice of ginger, roughly the size of a nickel
3 black peppercorns
Combine ingredients in a glass jar. Let steep for two days. Sample to check flavor and make possible adjustments. Steep for up to five days, shaking daily. Strain through a fine-mesh sieve to remove the larger items and then strain again through a coffee filter into a bottle.
The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.
The Dark and Stormy belongs to same quick-and-tasty category of cocktails as the Moscow Mule. They taste great, but all you have to do is pour a couple of ingredients and add a squeeze of lime.
Gosling’s Black Seal Rum is the classic rum choice (the company would call it a mandatory choice, since they’ve trademarked the cocktail name). However, if you want to substitute your favorite dark and funky rum, ain’t nobody stopping you! I’m sure you won’t end up in court. I like to use spiced rum sometimes. My ginger beer recommendations are Fentiman’s, Bundaberg, or Reed’s ginger beer, but as long as it’s ginger beer and not ginger ale, you’ll be in good shape. (You can go DIY and make your own spiced rum and your own ginger beer.)
Dark and Stormy
2 ounce dark rum
3 ounces ginger beer
1/2 ounce lime juice
In a Collins glass filled with ice, combine the rum, ginger beer, and lime juice. Stir and sample. Adjust to your liking. Enjoy!
Photo by Liam Boylan