Drink what the bartenders like to drink and avoid being sued, like Dark 'n Stormy
During my cocktail training, I observed that a lot of bartenders are obsessed with the Dark 'n Stormy. A Dark 'n Stormy—or Frothy Boi, as I've heard them called—seems to be the go-to drink for many of my favorite cocktail professionals, whether it's before, during, or after work. This has always intrigued me since it appears to be a fairly random choice. Why, out of ALL the drinks, this one? Do all bartenders have irritable stomachs that may benefit from ginger? Is the spiciness keeping them awake? Is it because they're (relatively) simple to make? Or is it because the taste is so powerful that you can keep topping them with Coke without losing too much and getting some additional hydration in the process? Is it a matter of corporate culture—an engrained conversion for the newly initiated behind the bar? It's a puzzle to me.
Don't get me wrong: it's a fantastic drink. It's also a little daring. Including it on a bar menu without utilizing the exclusive Goslings rum might result in a lawsuit and a trip to court. Gosling Brothers holds the trademark on the Dark 'n Stormy, sometimes known as Bermuda's national drink, and they are notoriously litigious and petulant about it. There is no such thing as a too-big-to-fail firm or a too-small-to-fail bar If you believe you can mix any rum with ginger beer and call it a Dark 'n Stormy, you're kidding yourself.
What exactly is this cocktail?
A Dark 'n Stormy, in its most basic form, is Goslings rum and ginger beer poured over ice and topped with a wedge of lime (if you're lucky). However, in its most creative form, it is a superb highball (or buck) that will make your eyes pop and your taste senses sing.
What do you need to make yours stand out?
The primary ingredient is sweetened ginger juice. Fresh ginger juice sweetened with sugar, not ginger beer, ginger syrup, or muddled ginger. It's time to dust out that dusty Breville juicer you bought four years ago when you decided to try a juice fast or whatever. Go to the grocery shop and get a lot of ginger to juice. Before you become furious at me for making you do so much labor, remember that you don't have to peel the ginger before juicing it. That's correct: It is not only possible, but also preferred, to keep the skin on. We want as much spice as possible. If you can't juice your own ginger, fresh ginger juice from the grocery store may suffice in a hurry, but bear in mind that the effectiveness may be diminished.
After you've juiced your ginger, mix three parts sugar and one part ginger juice. At room temperature, continually stir (or shake) until the sugar has dissolved. At the bottom, there will be a white, sticky sediment. You may either scrape it up and integrate it into the mix, or you can leave it alone. Keep your sweetened ginger juice in the fridge. It will lose its bite after two days, but you can use it for another week. Everything will be OK.
Dark ‘n Stormy
- 12 oz. fresh lime juice
- 34 ounces ginger juice, sweetened
- 2 oz. Goslings rum (Or any black/dark rum; just keep it under wraps.)
- Soda club
In a shaker, combine all of the ingredients except the club soda and mix without ice. Pour into an ice-filled highball glass and top with club soda. If you like, you may top it with candied ginger, although I seldom do.
A Dark ’n’ Stormy is a highball cocktail made with dark rum and ginger beer served over ice and garnished with a slice of lime. Lime juice and simple syrup are also frequently added. This drink is very similar to the Moscow mule except that the Dark 'n' Stormy has dark rum instead of vodka.
Main alcohol: Rum
Ingredients: 2 oz Dark Rum, 3 1/3 oz Ginger Beer, Couple dashes of bitters
Preparation: In a highball glass filled with ice, add dark rum and top with ginger beer. Garnish with lime wedge.
Served: On the rocks; poured over ice
Standard garnish: Lime wedge
Drinkware: Highball glass
IBA specified ingredients: 60 ml Goslings Rum; 100 ml Ginger Beer
#gingerbeer #goslingsrum #DarknStormy #FrothyBoy #gingerjuice #cocktail
SOURCE: lifehacker
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SOURCE: lifehacker
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