Cocktails
Caribbean
CaribbeanDark and Stormy
A tall, refreshing highball of dark rum floated over spicy ginger beer and lime. Tiers progress from a basic build to a premium rum with homemade ginger syrup.
Vegan
Gluten-free
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Pot-still rum over homemade fresh ginger syrup and soda, with candied ginger and a lime twist.
Per serving£6.50
Total cost£6.50
Time20 min
Ingredients for 1
- 60 ml pot-still aged rum , such as a Demerara rum
- 1 candied ginger , to garnish
- 1 lime zest twist , to garnish
- clear ice cubes
- To serve
- 20 ml fresh lime juice
- 25 ml fresh ginger syrup , see method
- 80 ml chilled soda water
- Ginger syrup
- 40 g fresh root ginger , for the syrup
- 50 g caster sugar , for the syrup
- 50 ml water , for the syrup
Method
- Make the syrup first: grate the ginger and simmer with the sugar and water for 5 minutes, then steep off the heat for 10 minutes and strain.
- Fill a chilled highball with clear ice.
- Add the lime juice and 25ml of the cooled ginger syrup and stir.
- Top with soda water for a clean fizz, then float the pot-still rum over the back of a spoon.
- Garnish with a piece of candied ginger on a pick and a lime zest twist.
Equipment
- small saucepan
- fine strainer
- highball glass
- bar spoon
The three ways, side by side
Budget
Dark rum poured over shop ginger beer with a squeeze of bottled lime.
Better
Aged dark rum with fiery craft ginger beer and fresh lime.
Ultimate
Pot-still rum over homemade fresh ginger syrup and soda, with candied ginger and a lime twist.
