Deconstructed Dark and Stormy

Hey everybody.  We are going to be quenching your thirst one day early this week on Wet Wednesday.  I hope you don’t mind.  Here we go.


I don’t know about you but I am constantly on the look out for a good rum cocktail.  Oh no?  You are not always thinking about your next beverage?  My bad.


Anyway, I feel like when you look in a cocktail recipe book or blog for rum cocktails they are all brightly colored things with about 18 ingredients and are only appropriate if you are sitting on a beach.  I love a good rum punch as much as the next guy but I don’t always have fresh pineapple, orange, and lime juice around my tiki hut (aka house).  So when I find a relatively simple rum cocktail it gets me a little excited.


Recently, as you may have noticed, we have been on a bit of a ginger beer kick so naturally that has lead me to discover the dark and stormy.  A traditional dark and stormy is just a dark rum and ginger beer with a lime for garnish but we wanted to try something a bit different for our approach.  Last week we gave you guys a recipe for a ginger beer.  Whit, being the creative lady she is, decided to take a bit of the ginger beer and make “concentrate” ice cubes.  (Everybody’s all “Why the hell are you making end of times amounts of ginger beer?” and I’m all, “you’ll thank me, just you wait.” well, go on…) Basically she didn’t add the sparkling water and froze the liquid in an ice cube tray.  So for our dark and stormy we used one of the ginger beer ice cubes, dark rum, bitters, and a splash of sparkling water.  The outcome is a strong rum cocktail that gives you a bit more ginger flavor the longer the ice has to melt.  It was definitely an interesting take on a dark and stormy that you all should try.


Deconstructed Dark and Stormy

By Brian, August 28, 2013

Deconstructed Dark and Stormy

Ginger Beer Cube Recipe here!



Combine the rum and bitters with the ginger beer ice cube.  Stir to chill the cocktail and begin the melting of the ice.  Add a splash of ginger beer to taste.  Remember that as the cube melts it will become more diluted and have more ginger flavor.



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About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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