Best Dark And Stormy Recipes

DARK AND STORMY

Steps:

• Pour the rum over ice in highball and fill with ginger beer. Squeeze in the lime wedge.

EXTRA DARK AND STORMY

Steps:

• Combine ginger and sugar in a highball glass and muddle. Add lime juice and crushed ice; top with rum and amaro and stir.
• Peel off a long strip of zest from orange. Using tongs, wave it over a gas flame or a lit match. Roll orange strip so it resembles a rosebud; skewer and serve with cocktail.

VIRGIN DARK AND STORMY

Steps:

• Combine all ingredients over crushed ice in glass. Stir. Enjoy!

DARK AND STORMY

Steps:

• Fill a Collins glass with ice. Pour rum over ice, then ginger beer. Garnish with lime.

DARK AND STORMY WITH GINGER ALE

Steps:

• Fill a large pitcher with ice cubes. Add ginger ale, and top with dark rum.

DARK AND STORMY

Steps:

• Pour 1 bottle of ginger beer into each of 2 chilled beer mugs or tall glasses, tilting the glass and gently pouring the ginger beer down the side to minimize foaming.
• Gradually add 1 ½ ounce of dark rum to each glass, so that it floats in the ginger beer-pour it over a spoon held at the surface of the ginger beer.
• Add a cinnamon stick, stir gently, and serve at once, garnished with a lime wedge.

EXTRA-STORMY DARK AND STORMY

Steps:

• Combine 2 ounces Lemon-Ginger Brew and 2 ounces dark rum in a highball glass filled with ice, then top off with club soda. Garnish with a lime wedge and candied ginger.

DARK AND STORMY APPLE CUPCAKES RECIPE - (4.6/5)

Steps:

• Preheat oven 350 degrees Cupcakes In a medium sized bowl whisk together flour, baking soda, salt, ginger and nutmeg. Set aside. In a mixer fitted with a paddle, cream together butter and sugar until light and fluffy. On lowest speed add egg and vanilla until incorporated. Next, peel, core and finely chop apples. Zest one lime, cut in half and squeeze the juice of half the lime (reserve other half for frosting). Mix the lime zest and lime juice with apples. Pour apples in to the mixer and mix to incorporate. Slowly add dry ingredients scraping down the sides. Spoon batter in to lined cupcake pan. Bake 20 minutes. Remove and cool completely. Frosting Using a hand or stand mixer beat butter adding small amounts (about 1/4 cup) of powdered sugar at a time. Beat frosting until creamy. Finally, beat the vanilla, rum and reserved lime juice in to frosting. Spoon frosting in to a piping bag and frost cupcakes. Yields 12 cupcakes

VANILLA DARK AND STORMY

Steps:

• Combine 2 cups dark rum, such as Gosling's, with 3 cups ginger beer (not ginger ale), the juice of 4 limes and a tiny splash of vanilla extract in a pitcher. Serve on the rocks with lime wedges.

DARK AND STORMY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with cooking parchment paper or foil; spray paper or foil with cooking spray.
• In medium bowl, stir together all ingredients until smooth. Pour batter into pan.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely, about 45 minutes. Cut into 6 rows by 4 rows.

DARK AND STORMY

Steps:

• In a small pot over medium heat, combine the sugar, water and the ginger. Bring to a boil then shut off the heat and let cool to room temperature.
• Fill 4 glasses with ice. Pour seltzer water into the bottom third of each glass. Add 1/4 cup of the ginger simple syrup to each glass and gently stir. Put a teaspoon upside down over the glass and pour 1 shot of rum over the spoon, so that the rum stays separated from the seltzer.
• Put slice of ginger and lime wedge onto each skewer. Garnish each drink with the skewer and enjoy.

DARK AND STORMY

Steps:

• Fill a glass with ice; add rum and ginger beer. Stir to combine and serve immediately.

TOM'S CLASSIC DARK AND STORMY

Steps:

• Fill a Collins glass with ice. Pour in the rum, lime juice and simple syrup. Top off with the ginger beer and garnish with a lime wedge.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week.

SPICED DARK AND STORMY

Steps:

• For spiced rum:
• Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
• DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
• For cocktail:
• Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.

DARK AND STORMY

Steps:

• Take 2 cups of the ginger beer and fill an ice cube tray with it. Place in the freezer until firm.
• Combine the remaining 6 cups ginger beer, the rum, lime juice, simple syrup and sliced limes in a pitcher; cover and refrigerate until cold. Add the ice cubes just before serving in tall glasses.

DRINK ESSENTIALS: IT WAS A DARK AND STORMY NIGHT

Steps:

• 1. PREP/PREPARE
• 2. The Dark Rum: Most bartenders swear by Gosling's Black Seal Rum. If you cannot find it, then use Captain Morgan's Dark Rum... Works for me.
• 3. You will need a glass tall enough to hold the ingredients, and a spoon for pouring the rum... More on that later.
• 4. To find the perfect glass, just get out a few different sizes, and then add 5 ounces of water. If the liquid fills the glass 1/4 to 1/2 inch (.6 to 1.3cm) from the top, you have found the correct glass.
• 5. There are several recipes on this site for making a Dark and Stormy drink; however, they are missing an important part, and that is the layering of the rum and ginger beer. You need to see the dark, and stormy layers. If you just mix the ingredients together, you do not have a Dark and Stormy; you have a Rum fizz.
• 6. Why is the ginger beer on the bottom, and the rum on top? Ah, I am glad you asked that question... It is all about specific gravity of the ingredients. When you are mixing a layered drink the heaviest liquid must go on the bottom. If you poured the rum in first, when you added the ginger beer, it would just sink in, and blend with the rum... Hmm, and we are back to a rum fizz.
• 7. Gather your Ingredients (mise en place).
• 8. Chill a glass in the freezer for about 15 minutes.
• 9. Add the ginger beer, and the lime juice.
• 10. Turn a spoon upside down. Place it inside the glass, with the tip of the spoon against the inside edge of the glass, barely touching the ginger beer.
• 11. Pour the rum, as slowly as possible, over the back of the spoon; keeping the spoon on top as is rises.
• 12. Chef's Tip: This is much easier to do with a small flask, or a larger bottle that is not completely full. You might wish to put the rum in a smaller container (like a glass), and pour from that.
• 13. If you find that the rum is mixing with the ginger beer, stop and wait until they settle down, then continue the pour.
• 14. PLATE/PRESENT
• 15. Add a candied ginger stick, if using, and serve to your waiting guests. Enjoy. Note: I did photograph this without the lime slice... My Bad.
• 16. Keep the faith and keep drinking... err, cooking.

WINTER DARK AND STORMY

Steps:

• HOLIDAY SIMPLE SYRUP: make in advance and chill: (will make enough for many drinks) - 2 cups sugar - 2 cups water - 3 cinnamon sticks - 4 cloves - 4 whole allspice - 4 star anise Mix all together in a pot. Bring to a boil. Remove from heat and simmer for 1/2 hour. Let cool, and strain into a container. Chill. Can keep in fridge for weeks. POUR INTO DRINK SHAKER: - lime juice - simple syrup - rum Add ice and mix well. Strain into a drink glass and top off with a light pour of ginger beer.

DARK AND STORMY

Steps:

• pour rum over ice add ginger beer and lime

FROZEN DARK AND STORMY SOUFFLéS

Steps:

• Cut six 3 × 22-inch strips of parchment or wax paper. Wrap six 6-ounce ramekins tightly with the strips, creating a collar and using tape to secure it to the ramekin. Set them on a small baking sheet.
• Put the egg whites, 2 tablespoons of the sugar, and the cream of tartar into a standing mixer fitted with the whisk attachment and turn on to low speed.
• Put the remaining sugar and 2 tablespoons water into a small saucepan. Stir with a clean finger to evenly moisten the sugar; wet your finger and wipe down the sides of the pan and place the pot over medium heat. When the sugar is dissolved and the mixture is beginning to bubble, wash down the sides of the pan with a clean pastry brush dipped in cold water to dissolve any sugar crystals on the sides of the pan.
• When the sugar mixture comes to a rolling boil, increase the mixer speed to medium. Continue cooking the sugar for about 10 minutes until it reaches 250°F (firm-ball stage). Increase the mixer speed to medium-high. The whites should be fluffy and shiny but still soft. With the motor running, carefully pour in the hot sugar syrup in a slow, steady stream directly onto the whites between the mixer bowl edge and the outer reach of the whisk so it doesn't splatter or create lumps. Increase the mixer speed to high and whip the meringue for 6 to 8 minutes, until cool to the touch. If the meringue level begins to recede in the mixing bowl, stop whipping immediately.
• In another large mixing bowl whip the cream with a whisk until it holds firm peaks.
• In a small bowl, whisk the rum, ginger juice, and lime zest and juice together. Once the whites are cool and glossy, using a large rubber spatula, carefully fold the liquid into them until just combined.
• Add about a third of the whites mixture to the whipped cream and fold until streaky. Add another third and fold again. Add the remaining whites to the cream and fold until just combined and no streaks remain. Using a folding motion, gently pull a whisk through the mixture to make sure it is homogenous. Using a pastry bag or spoon, fill each prepared mold to the edge of the paper and smooth the top, if necessary. Freeze the soufflés on the pan in the freezer overnight.
• The following day, remove the paper collars and clean the sides of the molds with a warm, damp towel if necessary. Let the soufflés stand at room temperature for about 15 minutes before serving.

DARK AND STORMY PUNCH

Steps:

• Chill highball glasses in the freezer.
• For the punch: Combine the sugar, ginger and lime zest strips with 1/2 cup water in a small saucepan. Heat, stirring, until the sugar is dissolved. Let steep for 30 minutes.
• Strain the syrup into a bowl and stir in the lime juice. In a large punch bowl, combine the syrup, ginger beer and rum.
• For the garnish: Add ice to the chilled glasses, then divide the lime wheels, cherries and mint sprigs betweem the punch bowl and glasses. Serve the punch in the glasses.