The Dark and Stormy is the official drink of Bermuda. That is set in stone. However, I would like to nominate this refreshing cocktail as the official beverage of the City of Mobile, AL. Why? Because it rains so doggone much here. And it’s hot. And humid. An incredibly humid during the months of May through September. And if you happen to get caught up in a hurricane, this libation will take the edge off and help you weather the storm. So … do I have your vote?

A Dark and Stormy (or Dark ‘n’ Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Australia and Bermuda. It consists of dark rum and ginger beer over ice. The local rum is usually used, for example, Bundaberg in Australia or Goslings in Bermuda. ^[1]The drink is also popular in Rhode Island, particularly Newport.

Barritts, a Bermudian brand of ginger ale, has the essential bite without a burn, and is almost always used as the base for the Dark ‘n’ Stormy at bars and restaurants in Bermuda. ^[6] The trademark only allows it to be made with a measure (1.5oz) of Black Seal Rum and ginger beer to taste. It is optionally accompanied by a slice of lime.

Pour the rum into a glass over ice. Pour the Bundaberg Ginger Beer over it. Squeeze in the lime wedge and drop it in. ^[7]

While the Dark ‘n’ Stormy is traditionally made with dark rum, one variation nicknamed the Light ‘n’ Stormy uses 10 Cane, a light rum. Combine 1 1/2 oz. 10 Cane rum with 1 1/2 oz. fresh squeezed lime juice and 6-8 oz. Blenheim’s Pink Cap Ginger Ale over ice.

Here’s a drink recipe courtesy of a co-worker:

•  3/4 a glass of beer
•  1 shot of Amaretto placed inside the beer
•  top it off with about a shot’s worth of 7-Up

Apparently this tastes just like a Dr. Pepper or Mr. Pibb. I may have to try it.

Yesterday I tried a Dark And Stormy which is:

•  Rum
•  Ginger Beer
•  hint of lime

It was made at a restaurant called, Cieba near Metro Center, D.C. Maybe the most exciting part of this drink was that there was a stick of sugar cane placed in the drink, too. I love sugar cane. You chew the rough surface and suck in the sugary juice. It’s a treat. The drink was strangely mixed, because I tasted the most alcohol on the top of the drink and the bottom half tasted more of the Ginger Beer. (Note, for those who don’t know, Ginger Beer isn’t actually a type of beer. It’s more just like Ginger Ale but with a stronger ginger flavor. Ginger Beer is popular in Jamaica.) Maybe rum floats on Ginger Beer. Or maybe the drink would taste better with a hint more of the Ginger Beer in it. It wasn’t bad, but it also wasn’t mixed the greatest.

Also, a warning about Cieba’s (during Happy Hour) is that their service was ridiculously slow. However, the small, pink plastic bull toys they put on some of the drinks were a fun plaything while waiting around for our orders.

I am in one of my most favorite places in the world- Bermuda. I am sooo lucky to have a dear friend with a wonderful home down here and she is gracious enough to invite me down atleast once a year. July is actually a heavenly time here because the water is warm, there is a nice Southwestern breeze, and its just so beautiful here.  Because I live in Brooklyn I must mention that there are NO MOSQUITOS here either! It is heaven on earth and truly a magical spot. 99.9% of the time I have been down here the weather has been absolutely beautiful, although last year I got stuck in Hurricane/ Tropical Storm Bertha and panicked about making it back to the Shop! In honor of that meltdown and weather mess I started to drink Bermuda’s signature drink- a Dark and Stormy (see recipe below). Although you might not need it for this particular drink concoction, I feel beholden to share one of my favorite items from the shop with you for mixing drinks- Kikkerland’s Aluminum Jigger Cube, $25. It is such a beautiful piece for your bar (it is very heavy and substantial), and FUNCTIONAL as well. Rob gave one to my brother for his birthday and it was the hit of the night!

Dark and Stormy- serves 1 (um, I can’t have just one!)

2 oz Gosling’s® Black Seal rum
8 oz ginger beer

 Pour rum over ice, add ginger ale, and stir.

I also have been enjoying my other favorite Rum here, Mt. Gay– with some Pineapple Mango Juice. YUMMMM! I must get some of this when I get back home tomorrow!

Here’s a little taste of Bermuda–

Recently I have learned, from several sources, that rum may be the oldest and most American of beverages. Although the Pilgrims considered beer the drink of choice for their little “Gilligan’s Island” adventure — water apparently spoiled faster on board The Mayflower than did the alcohol-based drinks — the spirit that puts the “oh” in a Mojito was flowing over these shores long before anyone landed on Plymouth Rock.

Awhile back I picked up a book at the library called, And a Bottle of Rum: A History of the New World in Ten Cocktails — really, how could I resist? (And, if you can’t resist either, you can now peruse it online, as I did, here.) According to author Wayne Curtis, Christopher Columbus introduced sugar cane to the West Indies from the Canary Islands, and it was the slaves on the Caribbean plantations who eventually discovered that the byproduct of that plant — a.k.a. molasses — could be fermented into alcohol. Rum soon became the easiest to make and most accessible of drinks on the islands and eventually contributed to the settlement of the mainland colonies. As Curtis writes, “Rum is the history of America in a glass.”

Six All-Americans for a rummy 4th of July

More recently I received a packet of information, along with two small bottles, from a PR agent representing Tommy Bahama brand rum, expounding on the history of rum and and how it has helped shape the Republic as we know it. For instance, she says, Paul Revere took a swallow of rum before setting off on his famous midnight ride. Ben Franklin wrote an ode to rum punch. And George Washington celebrated July 4th in 1778 by offering his troops a double ration and a military salute. A Yankee Doodle doozy, indeed.

However, Curtis says the rum that the Founding Fathers would have poured was nothing like the smooth, sweet-smelling concoction that comes in tall, elegant bottles sold in America today. The old-fashioned rum was “made with a crude pot still” that produced a  “cloying, greasy, nasty-smelling stuff … laden with impurities, and could have been whiffed a block away.” Luckily, distilling technology continued to evolve over the past two-plus centuries, and rum continued to grow in popularity and is reportedly now the second largest spirits category behind vodka.

So the rediscovery of the book, the arrival of the free American-made rum (and accompanying factoids), and the pending Independence Day festivities all combined to convince me that this week I should review the byproducts of some native distilleries as an act of patriotism. (Last year I did my patriotic duty by writing about American-themed beers.) After doing a little research, I was surprised to discover how many American companies now make and market rum, given that the drink was invented by Europeans somewhere outside the continental United States. The “Wine Compass Blog” provides a thorough overview of the subject (available here).

Admittedly, this week’s tasting was somewhat impromptu (sadly, a growing trend for the busy Scribbleskiff staff) and involved only my brother-in-law, Steve, mainly because he contributed a bottle of handcrafted rum from the Dogfish Head brewery and was available on short notice. Also, despite the proliferation of republican rums, very few are readily available, at least where I roam. In total we tasted a half-dozen rums, dark and light — basically what I could find on the shelves of a couple of shops. It’s definitely a mixed bag of properties, personalities, and pedigrees — just like any good, red-blooded American, really.

We only had one other tasting restriction: independence. Despite the popularity of mixing rum with fruit juices, colas, or other soft drinks, I believe the best way to enjoy the flavor and quality of this particular liquor is to serve it unadorned in a glass, with a few cubes of ice and a wedge of lime. (Of course, I have been known to pour a Dark & Stormy or two, but that’s a different story entirely.) So we tried each rum with and without the juice and made only one cocktail — the distinctive Bahama Basil Smash, which calls for white rum, basil leaves, ginger, a few blackberries, lemon, and a little elbow-greased muddling.

Here are the fruits of our labor. Enjoy!

Golden Sun and White Sand, Tommy Bahama Rum. Introduced in 2007, these so-called “ultra-premium” rums are produced for the Seattle-based manufacturer by the R. L. Seale Distillery in Barbados using local ingredients, including blackstrap molasses and water filtered through coral stone. According to the press packet, both rums are fermented using yeast imported from the wine region of South Africa, aged at least two years in white oak barrels, and do not contain added sugar or artificial blenders. I preferred the Golden Sun, the darker of the pair. It pours out in an appealing amber color and is a bit sweeter than the white. Steve said he noticed a bourbon-like aroma and thought it tasted slightly fruity with hints of vanilla and roasted caramel. However, he preferred the white, saying it was smoother and cleaner than its sibling and liked it better with a splash of lime. But we both agreed that neither rum made for a particularly good solo sipper and would be better suited for mixing (a theorem we proved with the creation of the aforementioned Smash).

Pirates of the Chesapeake, Atlantic Distillers Company. I have to admit that I picked this rum nearly exclusively because of the local ties — for instance, the sparse label read  “Bottled in Baltimore” — and the fact that it cost $5.99 for a 750 ml bottle. And you know, sometimes you really do get what you pay for. I tried valiantly to enjoy this on the rocks, first adding liberal amounts of lime juice then letting the ice melt some, creating a delusion of dilution. All to no avail. After a few swigs the phrase “White Lightning” popped into my mind, and neither Steve nor I could sip it with a smile on our face. Even the parrot on the label looks disgusted by what his bandanna-clad master is serving. Because it’s nearly flavorless, this rum would mix well with just about anything and still produce the desired sun-over-the-yardarm effect that any old salt seeks.

Sailor Jerry Spiced Navy Rum, Sailor Jerry Rum Co. Reportedly made from the personal recipe of “Sailor Jerry” Collins, a famous Honolulu-based tattoo artist from the 1930s, this musclebound rum (92 proof!) is quite tasty and a little exotic all by itself in the glass. The label says it’s “spiced with a hint of cherry,” though I thought the overriding flavors were more like cinnamon and vanilla. Steve, being a loyal Irishman, said this was his favorite, declaring it “better than Captain Morgan’s” and praising the rum’s delicate balance of sweetness and a “musty, smoky aftertaste” that reminded him of “the feeling you get when you’ve breathed in too much ink at the tattoo parlor.” And I totally agreed. (Keep in mind that this was rum number four and we were feeling a little “poetic” by this point.)

Brown Honey Rum, Dogfish Head Brewery. Several years ago, I was delighted (though not surprised) to discover, while ordering cocktails before dining at this Delaware-based brewery’s restaurant in Rehoboth Beach, that the maker of one of the most delicious (and one of my most favorite) American IPAs was capable of producing such a flavorful and drinkable non-beer drink. Several microbreweries, in fact, including Rogue and New Holland Brewing Company, have begun experimenting with “micro-rum” and other such small-batch spirits. But the Brown Honey was the first one I tried and it quickly became, and has remained, my preferred sipping rum — when I could find (and afford) it. According to the label, the rum is made with wildflower honey (applied liberally, it seems, just like the hops in their beer) in an old-fashioned pot still, double-filtered, and aged in oak barrels, which produces the dark amber color, smooth texture, and sweet flavors — we noted vanilla as well as caramel and some fruitiness. Neither Steve nor I could find fault with this pioneering spirit (and we tasted it several times, to be sure), and we both pledged to keep it independent of marauding mixers.

Whaler’s Vanille, Whaler’s Distilling Company. It’s hard to deny the American “melting pot” qualities of a drink that’s got Caribbean roots, is made using “Hawaii’s legendary recipe” (whatever that means), and bottled in Bardstown, Kentucky. And yet, with it’s odd product name (pronounced “vah-nee”) and cloying vanilla, candy-like flavors — it tasted like a Goetze’s Caramel Cream — it’s hard to believe this is rum. Steve and I both agreed that though the Vanille is just too overwhelming served solo on the rocks, it would mellow a little combined with something fruity — the label suggests a “Vanille Splash,” essentially adding a 1 oz. shot to half a glass of pineapple juice and a squeeze of lime.  And with the lowest alcohol content of the bunch (just 60 proof), that’s a recipe for producing a whale of a good time.

So, there you have it — six all-American variations on a classic West Indian drink. Not exactly the ideal companions for your 4th of July barbecue — reach for a lager or pale ale to fill that role — but an American tradition nonetheless. Perhaps you should consider handing your dinner guests a glass of rum before serving the meal, to fuel their passion for patriotic (and other) gestures. After all, as the influential foodie James Beard once said, “of all the spirits in your home, [rum] is the most romantic.” God bless America.

As always, let us know what you think. Do you have a favorite rum, American-made or otherwise? Are there other spirits you like on a summer night? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

photo courtesy: Ralph Chappell

As the Summer season quickly approaches it is almost time to switch my drinking gears.  I have five favorites that I like to keep in steady rotation during the warm and humid days to come.  Whether it is sitting poolside, fireside, barside or after a long day working outside, you can almost guarantee one of these will be in my hand.

#1) Margaritas. Our family recipe is the best I’ve ever had.  Nothing quite like some Tequila on a 95 degree day poolside to send you to relax mode.  I prefer mine with Sauza on the rocks with no salt thanks.

#2) Yuengling beer.  Now, I’ll drink this year round if available, but this beer just tastes better ice cold poolside.

#3) Mojito’s. Just discovered these last year and was pissed I went so long w/o them.  We have a plethora of mint outside our house and we needed something to use it for.  Might as well be rum and limejuice right?

#4) Dark and Stormy.  The national drink of Bermuda.  It’s another rum drink mixed with ginger beer(not soda.)  Simple yet sensational.

#5) Gin and Tonics.  The fresh lime adds so much and if your gin is ice cold, they really go down smooth(which can be very dangerous!!!)

Everybody’s got your own.  I’d like to hear from you for yours and maybe some new ideas.  Enjoy the nice weekend.

Wendy Pashman of Chicago catering service, Entertaining Company, tells magazine “Michigan Avenue” that the flavor of the summer for drinks is ginger. Try a Bermuda specialty, the Dark and Stormy. Here’s what you’ll need: dark rum (go for Goslings for that Bermuda flavor), ginger beer, and your favorite highball glass. We wish we could suggest some classic scotch, but we couldn’t resist mentioning a solid choice to serve up at those summer parties.

Great Head and Dark and Stormies

Saturday’s adventure started with breakfast in sunny, 65 degree weather at Cafe This Way. As we pulled into the parking lot, one of the cooks noticed the Mondo strapped to the Bimmer, stuck his head out a window and asked where we were bouldering. Rolling around town with a crash pad awkwardly strapped to your car definitely gets you noticed by the local climbers. After coffee, a breakfast burrito, eggs benedict, sausage, and lots of bacon, Tex and I were ready to climb.

Moving on to Great Head after digesting a magnificent breakfast, we warmed up with Jenn and Hannah (who apparently worked at Cafe This Way and had shown up moments before we did). As we were warming up and taking sweet pics of the ocean, a lady from a larger group (from Boston) down by the cave decided to come up to our area and place a T-Rex in the background of some of our shots. It was pure awesomeness.

T-Rex lurking in the background. Rawr.

Meanwhile, a second large group of boulderers, also from Boston, had made their way over, and it appeared as if the boulders were about to be overcrowded. As luck would have it, the second large group turned around and left to explore other areas since they saw the first large group climbing; 5 minutes later, the first large group packed up and moved elsewhere.

Tex on Warm Up Left V2. People in the background packing up.

Jenn made this Warm Up V4 look much better than S.A.D.

Left with the whole Great Head area to ourselves, Tex was convinced to find an FA with a near impossible reach and to name it “Because I’m Tall”. He eventually found a route slightly below the main cave with a huge opening move coming out of a roof. While he stuck the first move, he failed to send the rest of the problem, thus allowing me to send it and name it “Dufour, I Am Stronger Than You”. Note that this was probably not the FA, but our names are better than “Left Line” and “Center Line”.

Dufour failing at being tall.

S.A.D. being stronger than Dufour.

Finishing out "Dufour, I Am Stronger Than You" on crimps.

I proceeded to return to the main cave and work Right Line (V5). At this time Jesse showed up to work some V9 in the cave and provided us with some beta, a much needed extra pad, and a spot. The problem started under the roof, moved to the edge of the roof, and used a sweet heel-toe cam to pull around the roof edge. While no one move on the Right Line was terribly bad, the landing under the crux was a definite back breaker, and after taking a solid fall, I was done mentally. No send this time, but a good project nonetheless.

Jesse protecting S.A.D on Right Line crux.

To wind down from a day of good oceanside bouldering, we decided to refuel at Rosalie’s Pizza, and hit the Lompoc for a few Dark and Stormies. Our ironic waitress was right on point and saved us the trouble of having to verbally communicate our orders. From there, we paid a visit to Jeremy at Acadia Mountain Guides to shop for some shoes and figure out Sunday climbing plans. As the shop did not carry the proper shoe sizes for us, we decided to return to the Lompoc again where our favorite ironic waitress kept the Dark and Stormies flowing through the night. We were eventually joined by Jeremy and Park Ranger Dylan, who offered us lodging once again.

For me the day began not with the rising of the sun but the night before. Obliging my family is a rare occasion, but this time around I was compelled to meet my fellow trainees up at the illustrious Acadia on Day 3 of their trip. Why did day 3 start on day 2 you ask? Well, simply because the bulk of Day 2’s evening was spent in communication with Tex and S.A.D. who decided to whet my appetite by telling me how amazing the location was. Curiosity peaked when I found out that they had “befriended the locals”; which, frankly, could have meant they were tossed into debtors prison as easily as found a wild animal that happened to be following them along the rocky beach.

I awoke much earlier on Sunday than I had thought I would, swung by Bath, ME to pick up J. Megs who wanted to join in our shenanigans. All said and done, we were in Bar Harbor by 9:30ish to meet the guys for a sleepy breakfast at Café This Way. Here is where I found out firsthand that the trip would be worth it. The stories from the crag seemed amazing, the people chill and the air crisp. I also found out that “befriending the locals” meant something in between what I had suspected. J. Megs decided to conquer the wave blasted cliffs of Otter and not hike around the rocky shore in search of random bouldering lines. Though without a doubt, her own adventure was eventful.

Armed with beta from a waitress and the local gear shop employee, Dufour, S.A.D. and I embarked on Greathead with ambition in our hearts. I was shown the lines to warm up on, and attempted to conquer my height by completing the route named “Dufour I am stronger than you”. My own deficiencies prevented me from sticking the opening move; but progress was being made in the 20 minutes that we spent playing on it.

I have 67 shots of Mateyko missing the opening move and one poorly framed one of him making the fourth.

Our minds turned to encouragement where we spent some time coaxing S.A.D. through a v4/v6 where none of us really had a firm idea of what the sequence was. Dan resolved himself to believe that a big throw from a semi-good crimp to a hold we couldn’t see the top of must have been the right way. After numerous attempts, and getting progressively closer, the ancient techniques passed down by S.A.D.’s forefathers did not prevail. Alas, hearts and minds rest assured that the next trip to the region will dispense with the problem.

Dan stretching it out on the Left Line

Imagine now, the air crisp from an ocean breeze, the clouds not letting up, and the 3 of us jumping along the rocks looking for a hidden oasis of climbing. Well, we didn’t exactly find an oasis, but we did find a cave that most wouldn’t give a second glance. Not more than 4 feet deep and 10 feet high, we descended upon this spot. The first hold for both routes we discovered began on a smooth pocket roughly resembling a pair of lips <insert incessant lewd references>. S.A.D. jumped in first off, found a route with a big move off the start continued with big moves to big holds. Dufour got the second ascent and I, the third. We dubbed this route “Left Lips”, a v2/v2+ problem.

Gazing up at the lips.

“Right Lips” threw us for a bit. Fighting a nasty overhang of smooth rock does not me an easy traverse. S.A.D. starts us off again with a big move off the start. But the second move eludes all of us for some time. S.A.D. comes up with a nice knee bar to free up the torso for rotation. He seemed to get stuck with his right leg though. My right knee is slightly tweaked right now so I decided to use the left leg…lo and behold, I was able to send the rest of our line. But since I skipped the first move which eluded me at present time, I can’t claim the FA. S.A.D. makes short work of the line with the new beta. Dufour finds a toe-hook with simultaneous knee-bar to allow a no hands rest; way to go Dufour.

The difference between a toe cam and knee jam is Dan failing on Lips Right

"You know what I did with no hands last night?"

The balance of the day was spent exploring and fantasizing. We spent a significant amount of time walking the shore and inspecting what seemed to be great caves. Once we got in them however, it appeared that the lines were either wet, or well beyond our capabilities. Rock on to whomever climbs them. We did find a great warm up wall with a few V1s on it.

Secret Asian Dan making the V8 Face on a random V1 Face

Our adventures were finished for the day when we found what looked like a spectacular cave. From all angles this place inspired awe. Alas, getting there was no small feat with crash pads on your back. Navigating the mossy boulders and barnacle laden rocks proved trickier than one would expect. Once in the cave, which I now have reason to believe is called Millennium Cave, we were unable to find a line that had a safe landing zone and was not soaked. After a good hard look we retreated to path and made our way back to vehicular transport.

Back in town S.A.D secured lodging for the night and we made our way to the Lompoc to meet “the locals”. The waitress remembered Dufour and S.A.D. from their previous visits and Jeremy tossed back a few with us while talking about developing climbing on the island. The Lompoc sports a Bocce court, a sport I was completely unfamiliar with. I now consider myself a Bocce expert; well not really, but the time spent mocking each other repeatedly was a great use of our time. I came to realize that consistency in foreign towns definitely has perks. I now use the Lompoc and Café This Way as a bellwether for future encounters in the area. Unfortunately, I doubt a new experience will hold up in comparison.

After a long night at the Lompoc, where we actually provided our own Ginger Beer for the Dark and Stormies, and a long day of climbing, and a long drive to get here, I sank onto the Mondo like it was the mattress of kings. Excited about meeting new people, excited about finding a new location in my home state and exhausted from the day’s trials, I slept with anticipation of what is to come as we continue our journey.

We called upon the author to explain, he was completely unable.

THE DARK AND STORMY!

dark rum + jamaican ginger beer + lime = a GREAT summer drink.

(we have been drinking havana club a major no-no in the usa, but we’ll leave politics out of this, anyway, we’re in france where we can freely guzzle cuban rum and puff without fear on a fat cuban cigar, just not inside)

blurry?

¡hola!

John Colins is one of my favorite bars in the crowded SOMA area around 2nd and Mission. Though there are many places to have a drink around here, such as DaDa, John Colins manages to keep me coming back with their laid back vibe, good music, happy hour, and tasty cocktails.

Nestled in an unassuming alleyway off 2nd Street, John Colins can be easily missed by the crowds filling the rest of the restaurants and bars in the area. This is good news for those in the know.

Once inside, you’ll find yourself surrounded by brick walls, vaulted ceilings, exposed beams, and beautiful urban artwork that rotates on a regular basis. There’s seating and small tables along both walls as you enter, but most people will tend to stand around the bar and hang out. It can get crowded on busy nights, though, so if you manage to snag a table, never leave it unattended!

In the back there is a loft area for VIP seating and the DJ, but you’ll usually just find the DJ up there spinning old school hiphop, reggae, funk, soul, and world beats. The place is definitely chill and attracts the type of crowd that appreciates good beats with a good drink. 

View from the DJ booth in the loft above the bar

The fully stocked bar stretches across the back and includes an excellent assortment of rums and tequila. They have their own drink menu with specialty cocktails that follow a tropical theme, hence the wide selection of rum and tequila. Most of the house cocktails run $8-9 and are $1-2 off during Happy Hour.

Top shelf tequila, literally

Mirrors above the bar let you check out the girl next to you

Back when the general public actually cared about my Warriors, and Baron Davis was the biggest celebrity in the Bay, he called John Colins his local bar, since he lived right above it in a SOMA loft. They have a drink named after him, called the Boom Dizzle, which is top shelf gin, pineapple, and cranberry juice shaken and strained to perfection for $8. My efforts to get them to change the name have been left ignored.

My other favorite drink here (and many others will agree) is the Dark and Stormy. It’s a layered drink that starts with a delicious ginger beer with a dark rum float. The ginger beer has a great taste and holds up to the sweet rum well, a nicely balanced drink. 

A perfectly layered Dark and Stormy

I usually stop by here during happy hour, which is Tuesday-Friday from 5-7pm. Their happy hour deals include:

• $4 wells
• $4 Guinness and Boddingtons
• $3 draft beers
• $3 imports and micro brews
• $2 domestic bottled beers
• House cocktails are $1-2 off

Mondays are happy hour all day long! It’s the perfect spot to spend a Monday evening run by going to another bar for happy hour until 7, then hopping on over to John Colins to continue drinking on the cheap with good company and music.

John Colins
90 Natoma St. (off 2nd St. between Market St. and Mission St.)
San Francisco, CA 94105 
(415) 543-2277
http://www.johncolins.com 

Also in SOMA:
The Ultimate SoMa Happy Hour Gameplan 
B Restaurant & Bar 
DaDa Bar and Art Gallery

What are new friends for but to introduce you to new follies? This particular one, a Dark and Stormy, was partaken of in great company, on the 57th floor of this building with fabulous nighttime views over Boston. Hello Tristan and P, and cheers to Mr. Obama’s brand new job!

Oh, hey: I started a new column for Metromix called “One Drink, Five Ways,” all about one cocktail spun out in five different directions. First up is the dark ‘n stormy. Drink it up!

The best drink encountered so far has to be Bermuda’s Dark and Stormy. You can get it in cans everywhere and all it is is Bermudan ginger beer and Black Seal rum. Easy Peasy. I’d recommend everyone goes and makes one right now in fact.

Smuggled in under overcoats, a version off this that might have been quite a bit more heavy on the rum than traditionalists would appreciate saw us through the Beyonce gig rather well! Shown here in the now legendary “Evian” bottle.

My Vacation Picture of The Royal Navy Dockyard, Bermuda

As Fall approaches I start to think of Winter, which then makes me think of snow and the natural next thought is vacation!  As my mind wonders on vacation it is quickly joined by sensory over-load. The smell of coconut lotion, non-restrictive clothing and flip-flops, no watch on the wrist or Blackberry in-hand and of course tropical cocktails, my favorite being The Dark ‘n’ Stormy.  Considered to be the National Drink of Bermuda, this perfectly balanced libation pairs well with lazy days on the beach, chaise lounge chairs on a cruise ship deck or sitting at your favorite bar.  It is a simple yet effort inducing highball to create. It is quite simply 3 ingredients; Big chunks of cracked ice, Gosling’s Black Seal Rum and Barritt’s Ginger Beer, simple. The effort comes in when finding the right ingredients. Gosling’s Black Seal Rum is a must (no room to negotiate here) easy to find at any liquor store. Barritt’s Ginger Beer can be a little more difficult. Most high-end food/liquor stores will carry it, do not substitute any other ginger beer. If you absolutely must substitute make sure it is another Bermudan product. Jamaica has ginger beers but they are too spicy due to an elevated and over the top amount of cayenne. Barritt’s offers the perfect balance of spice and citrus (please trust me) I love these drinks and have even done my own variation called the Nor’easter which is the exact recipe as a Dark ‘n’ Stormy with 1 measure of pineapple infused Ketel One vodka added, but that’s another post.

Dark 'n' Stormy

As with any alcoholic beverage add the least expensive items first, (explanation for this will be in my next post “Building a Cocktail”) in this case the ginger beer. As you pour the rum in it will create a swirling storm cloud appearance and is crucial for presentation, although once served the drink should be stirred prior to consumption.  The original recipe does not call for a lime to be squeezed in but either way it is a good garnish on the rim of the glass.

Original Recipe:

Gosling's Black Seal Rum

1.5 oz. of Gosling’s Black Seal Rum

Barritt's Ginger Beer

Barritt’s Ginger Beer to taste

Lime Wedge Garnish – Optional

Bermuda Flag

If your on vaca or just chillin’ in your own hammock, remember this tropical classic and remember its not where you are with the drink but more importantly where the drink takes you !

Dark 'n' Stormy Day !

in honor of Bulwer-Lytton

He hemmed and hawed — or rather, just hmmed, with the hawing an almost subconscious guttural nod to tradition — as he grasped at the straws of reason, climbing from a swamp of indecision as to whether keep thinking about it over and over, day after drudging day, or to seize the moment, take action, speak up, when his creativity had been near stifled to silence by a love of terseness, as he remembered the famous words, “‘Tis better to keep one’s mouth shut and appear stupid, than to open it and remove all doubt.”

¿K?

A few years ago, a friend’s older sister’s friend (say that 10 times fast) introduced me to a delicious drink called the Dark n’ Stormy. I know it sounds like a romance novel from the last days of disco, but it’s actually quite good and very refreshing. Last night, the weather was dark and stormy, so I though a theme drink would be apt. I’d also confirm that I find people usually act more “Light n’ Sunny” after they’ve had a few of these almost tropical concoctions.

If you google Dark n Stormy, you’ll be told that you MUST use Gosling’s Dark Seal Rum. They are lying. It is good with any high quality dark rum. However, it’s worth noting that the powers that be are not lying about the dark rum- don’t try it with white rum or spiced rum. You will not be happy with the results. Traditionally the ingredients are 1 shot dark rum, ice, ginger beer, and lime. Ginger beer is worth having at your house all the time. It is delicious, and you can even make your own. After going to the Violet Hour, I was surprised to see them using a ginger syrup in addition to the traditional ingredients. Needless to say, it gave me a great idea.

Last fall, I decided to make my own ginger syrup. I’ve been experimenting with it since then, but I think last night I finally got it right. Here is the recipe

1 cup freshly grated ginger
1 cup sugar
1.5 cup water
2 tablespoons ground ginger

Combine ingredients, bring to a boil.

Let boil until the mixture reduced by 1/2. Strain into a glass container.

Meanwhile, you should have some freshly cut limes on hand.

Once the ginger syrup has cooled a bit, pour a shot of the syrup into your glass, along with the juice of 1/2 a lime

Next, pour a shot and a half of dark rum over your syrup/lime mixture

Place 4 cubes of ice into the cup, top off with ginger beer, stir and garnish with a lime

Delicious! I’d recommend making this on Thursday nights, especially since 30 Rock is all new.