This twist on the Dark and Stormy, typically made with ginger beer and rum, gets its flavor from a spicy homemade ginger syrup. The addition of a little cream makes for a rich and milk eggnog-like cocktail—perfect for after a meal.
- Portion size 2 servings
- Credits : Canadian Living Magazine: December 2013
- 1 tablespoon packed brown sugar
- 1 tablespoon granulated sugar
- pinch ground allspice
- 1 cup ice cubes
- 4 oz dark or amber rum (1/2 cup)
- 2 tablespoons 10% cream
- 8 slices fresh ginger
- 1/2 cup granulated sugar
MethodGinger Syrup: In saucepan, bring 2 cups water and ginger to boil; reduce heat and simmer until reduced to 2/3 cup, about 20 minutes. Add sugar, stirring until dissolved. Strain ginger syrup into bowl; let cool.
Make-ahead: Refrigerate in airtight container for up to 3 months.
Mix together brown sugar, granulated sugar and allspice, rubbing with fingers until combined; transfer to shallow dish.
Moisten rims of 2 martini glasses with ginger syrup; dip in sugar mixture to coat. In cocktail shaker, shake together ice cubes, rum, cream and 1/4 cup ginger syrup until cold. Strain into prepared glasses.
Nutritional facts per serving: about
- Fibre 0 g
- Sodium 10 mg
- Sugars 18 g
- Protein 1 g
- Calories 217.0
- Total fat 2 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 1.0
- Calcium 2.0
- Vitamin A 1.0