sugar crusted dark and stormy

Dark and StormyMy husband won 2 airline tickets in a raffle!! The funny thing is he won them at a golf outing and he doesn’t even golf. How’s that for luck!?

For our trip, we decided on the Caribbean. It’s hurricane season right now so unfortunately we must wait a bit. But we can still pretend can’t we? Let’s imagine that we’re in the islands anyway, you and me. I’ll make us some dark and stormys and you can play the steel drums…

Caribbean Islands

Ahh, that’s better…

In my version of these cocktails, I combine ginger beer with a ginger liqueur from South Africa (a delicious gift from friends- thank you Helen & Louis!) Traditionally you would use dark rum instead of the ginger liqueur, but we didn’t have any.

And then of course there’s the sugar crust. Run a lime wedge around the rim of a glass and dip it in blond cane sugar. Give it a couple of twists, and you’ve got yourself a crusted rim. You won’t get the same effect if you use regular sugar because the crystals are too fine. You want that ‘crunchy’ look.

And there you have it! A delicious taste of the islands at home.

What about you? What’s you’re favorite island cocktail?

sugar crusted dark and stormy
Serves: 1
  • 2 oz. dark rum
  • 5 oz. ginger beer, such as Reed's
  • 1-2 tsp. fresh lime juice
  • ¼ c. blond cane sugar
  • thinly sliced lime wedges
  • skewer or toothpick
  • mint
  1. Make the Sugar Crust: Grab some tall glasses or mason jars. Spread out your sugar onto a small plate, such as a tea cup saucer. Cut a lime wedge and run it around the rim. This is the 'glue' that will make the sugar stick. Dip the glass into the sugar and give it a couple of twists or until the rim is nicely coated.
  2. Make the Drink: Carefully fill your glass with ice. Use a spoon to help guide in the ice (you do not want to mess up that beautiful sugar crust!) Pour in the ginger beer, followed by the dark rum. Add 1 tsp. of lime juice. Stir it and give it a taste. Add more lime juice if necessary.
  3. Make the Garnish: Thinly slice 2 lime rounds. Pierce onto a skewer (or toothpick) and top with mint. Serve right away.
* You can substitute Sugar in the Raw instead of blond cane sugar. * This cocktail is delicious made with ginger liqueur instead of dark rum.

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    • theclevercarrot says

      Hi! Yes, the ginger liquer was very nice. It’s mild with a hit of spice. I bet it would go well with your lemon syrup ;)

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