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In Hong Kong, we met some Aussies at a bar that introduced us to this Bermudian drink that is a mix of dark rum and ginger beer (not ale). I was actually surprised that we never ran into it before. Popular in New England where Bermudian sailors traveled to, it also became popular in Australia about 30 years ago apparently starting when Bermuda and Australia got together to play rugby. Not a cloud in the sky here in California, but no better time for this drink. P.S. Making your own ginger beer is super easy!
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Dark N’ Stormy

October 7, 2012

30 min or less active, 30 min or less total, drink, fall, gluten-free, spring, summer

In Hong Kong, we met some Aussies at a bar that introduced us to this Bermudian drink that is a mix of dark rum and ginger beer (not ale). I was actually surprised that we never ran into it before. Popular in New England where Bermudian sailors traveled to, it also became popular in Australia about 30 years ago apparently starting when Bermuda and Australia got together to play rugby. Not a cloud in the sky here in California, but no better time for this drink. P.S. Making your own ginger beer is super easy!

Information

Servings: 10
Time: About 25 minutes active; 24 hours+ total
Price: About $24.50 total; $2.50 per drink
Nutrition (per serving):
Calories: 168.1
Protein: 0.26g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 16.6g
Fiber: 0.28g
Sodium: 2.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1/4 lb organic ginger (organic is important here because with conventional the natural bacterias are eradicated)
  • 2 lemons, juiced
  • 3/4 cup sugar
  • 1/4 tsp dry active yeast
  • Dash of salt
  • 5 limes, cut into 1/4 wedges
  • 20 oz Gosling's Dark Rum (this cannot be substituted-don't use Jamaican)
  • Cheesecloth
  • Clean 2L soda bottle
  • Strainer/Colander

Preparation

  1. Grate ginger (no need to peel) into a cheesecloth-lined bowl (this took me about 20 minutes and was a good arm work-out!). Gather cheesecloth and squeeze ginger juice into bowl. Strain to remove ginger bits.
  2. Place a funnel in the mouth of the 2L bottle. Pour in ginger juice, lemon juice, sugar, yeast, salt and enough luke-warm water to fill, but leave about 2" clearance. Screw cap on tightly and shake to dissolve sugar. Place in a warm, dark place about 24 hours, until bottle is hard.
  3. To make one drink, fill high ball with ice, squeeze 1/4 lime into it, add 2 oz dark rum, 6 oz ginger beer and mix well. Garnish with another 1/4 lime wedge.

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