when is a dark ‘n’ stormy not a dark ‘n’ stormy
Ginger beer is probably the only fizzy drink I will ever order/buy to drink by itself. This time, I picked up a few bottles in order to make a Dark & Stormy. Except what I made isn’t really a Dark ’n’ Stormy. No, that is apparently trademarked/copyrighted/whatever to require the use of Gosling’s Black Seal rum…not just Any rum. I don’t know how strictly this is adhered to, nor if it’s enforcement is pursued.
I havn’t seen a precise definition of a Dark ‘n’ Stormy, but it’s apparently = 2 oz of black seal, with ginger beer, traditionally with Barritts ginger beer, but not necessarily so.
The name is said to stem from the fact that the rum is floated over the ginger beer, which has a lovely visual double layered effect prior to being stirred. The proportions cited vary slightly depending on the source, and the use of limes is also up for debate.
1/3 rum 2/3 ginger beer
2 oz rum, 5 oz ginger beer
1part rum , 4 part ginger beer
1.5 oz rum, ginger beer
Having tried both 2 oz rum, and 1.5 oz rum proportions, 2:5 rum:ginger beer just seemed to give it the additional edge. Technique here too varied considerably, with no real consensus on the order of the ginger beer:rum:lime , versus serving it mixed, particularly when using Gosling’s.
I didnt have a dark rum to hand. In fact, I’m on holiday, and the only rum to be found was Havana Club Anejo Blanco.
Float omitted, I went with ginger beer, lime and rum, stirred.
2 oz Any Rum
5oz ginger beer (I used Bundaberg)
1 kalamansi, halved, squeezed and included.
This drink, to me, is more about the quality of the ginger beer, and letting that shine, rather than rather the other way around. The more ginger-y, the better I like it, and the optimal ratio of ginger to lime varies depending on the temperature. Currently its 30C+ outside, and the squeeze of lime is essential. ( More on the kalamansi later, which is a huge citrus favourite of mine)
Leave a Comment
