Yes, I still have the nautical look on the brain. Did you catch Trish's All Aboard post yesterday? I thought the pictures were simply sea-spectacular! The wind here is rip-roaring in every direction. Bryan commented on what it would like to be in the Cape Dory Daysailer. My polite response was "Nooooo waaaay." What better day than to make a Dark and Stormy? Garden and Gun did a wonderful article on this seafarer's cocktail. Grab some rum, ginger beer and a little lime, whip up a drink and sit back to pretend you are on the high seas.
Ingredients:
2½ oz. Myers’s Dark
2 oz. homemade ginger/lemongrass syrup (see below)
Club soda or sparkling water
Garnish: candied ginger
Fill a Tom Collins glass with ice. Add rum and syrup, and top with club soda or sparkling water, stirring to mix. Garnish with candied ginger.
Ginger / Lemongrass Syrup
Ingredients:
1 large piece fresh ginger (4-–5 oz.), peeled
1 large stalk lemongrass, lower bulb end and tough outer leaves removed (this will give you a 4- to 5-inch piece)
1 cup water (8 oz.)
½ cup white granulated sugar
½ jalapeño (split but with seeds)
Coarse-chop ginger and lemongrass in a food processor. In a saucepan over moderate heat, dissolve sugar in water. Add chopped ginger/lemongrass mixture and jalapeño, and raise heat to bring to boil. Reduce heat to low, and simmer until syrup is infused with flavors, about 20 minutes. Remove from heat, and strain through fine-mesh sieve. Discard solids. Cool before using.
YIELD: about 8 oz., enough for 4 drinks
Ingredients:
2½ oz. Myers’s Dark
2 oz. homemade ginger/lemongrass syrup (see below)
Club soda or sparkling water
Garnish: candied ginger
Fill a Tom Collins glass with ice. Add rum and syrup, and top with club soda or sparkling water, stirring to mix. Garnish with candied ginger.
Ginger / Lemongrass Syrup
Ingredients:
1 large piece fresh ginger (4-–5 oz.), peeled
1 large stalk lemongrass, lower bulb end and tough outer leaves removed (this will give you a 4- to 5-inch piece)
1 cup water (8 oz.)
½ cup white granulated sugar
½ jalapeño (split but with seeds)
Coarse-chop ginger and lemongrass in a food processor. In a saucepan over moderate heat, dissolve sugar in water. Add chopped ginger/lemongrass mixture and jalapeño, and raise heat to bring to boil. Reduce heat to low, and simmer until syrup is infused with flavors, about 20 minutes. Remove from heat, and strain through fine-mesh sieve. Discard solids. Cool before using.
YIELD: about 8 oz., enough for 4 drinks
My grandfather has a Dark & Stormy at the yacht club after every sail. So delicious.
ReplyDeleteSounds fantastic, will have to try it out ;)
ReplyDeleteIt's definitely dark and stormy today.
~Giselle
http://www.machinewashwarm.blogspot.com