It was a dark and stormy night on Halloween weekend. Well, not really. This is Phoenix and it was sunny and 85 degrees today. I just thought it would be a good spooky start to this recipe for Dark & Stormy Cocktails!
Dark & Stormy Cocktails
Kids in other parts of the country are bummed out because their winter jackets will probably cover up their costumes when they head out to trick-or-treat (I remember this well growing up). Not here. It’s finally pleasant in the evenings. That means if you want to, you can wear a light sweater or jacket. It seems strange, but in this part of the country, we get so excited for this seasonal turning point! After months of temperatures in the 110-degree range, who wouldn’t be thrilled to wear a jacket?
I’m ready for this treat
Since it’s Halloween (and warm) I thought a recipe for Dark & Stormy Cocktails would make a fun post and a delicious adult refreshment! Besides (and I can’t believe I’m saying this) I need a break from reading and writing about every sort of pumpkin dessert and ooey gooey sugary treat imaginable.
My husband (a former bartender post-college) likes to mix drinks for us to try. I’ve never really liked rum, but by now he’s smart enough to know that if he tells me what’s in a drink before I try it, I won’t drink it if I think I won’t like it. His method is sort of the equivalent to sneaking vegetables into kids’ meals. When I tried this drink, I definitely liked it!
Dark & Stormy Cocktails are traditionally made with Gosling’s rum and ginger beer (I like to add a little lime juice to mine), and are said to be the national drink of Bermuda. They’re usually served as a spring or summer cocktail, but they’re delicious at any time. Dark, stormy or otherwise!
Yields Makes 1, 8-ounce cocktail
- 2 ounces Gosling’s Black Seal rum
- 6 ounces Ginger beer
- Juice from half a lime
- Lime wedges for garnish
- Fill a cocktail glass half full of ice cubes
- Add 2 ounces of rum, 6 ounces of ginger beer and the juice of half a lime. Mix together.
- Garnish with lime wedges.
Donna Gehlmann says