We’ve long been a fan of the classic Dark and Stormy, a great example of the magic that simple flavors can weave when melded together just so.
Old friend and former business partner Steve S. from Salt Lake City sent this cocktail in a few weeks ago; we’ll be stirring a few of these up as we’re all gathering in Livingston for Jake and Kaitlyn’s wedding this weekend. Steve wrote…
…this Extra Dark and Stormy probably isn’t for everyone as the ginger packs a pretty potent punch – it can even be almost spicy hot pending how really fresh and pungent your ginger is. You need to be sure and use freshly squeezed lemon juice and it’s far, far better to our palate with the maple syrup as opposed to the agave nectar.
Try a batch as I’ve written it with the lime and candied ginger as garnishes, they add to the overall explosion of flavors here…
Ginger in small town Montana grocery stores might not be the freshest on the planet, but we’re in. By the way, Steve says the Lemon Ginger Base will keep for a couple of weeks tightly covered in the fridge, but he always runs out the day he makes a batch. Cheers.
Lemon Ginger Base
8 ounces fresh ginger, peeled and chopped
1/2 cup fresh lemon juice
1/3 cup pure maple syrup or agave nectarExtra Dark and Stormy
2 ounces Lemon-Ginger Brew
2 ounces dark rum
Chilled Club soda
Garnishes: Lime wedge, candied ginger
Make the Lemon-Ginger base. Grab your trusty food processor and pulse the ginger to a paste; add to 6 cups of water in a medium saucepan, bring to a boil and then simmer for 30-40 minutes until reduced by half (3 cups or so).
Strain into a suitable jar and stir in the lemon juice and maple syrup; cover and chill.
Whip up your EDS. Into a highball glass filled with ice, pour the Lemon-Ginger base and the rum; top with chilled club soda and garnish with the lime and candied ginger.
Enjoy.
