Dark & Stormy


2½ oz. Myers’s Dark Rum
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
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

It all comes together so quickly: ice, rum, ginger beer, and maybe a little lime, stirred with the blade of a knife, a kebab skewer—whatever’s handy. Then even after you’ve had a few, the Dark and Stormy is still a breeze to navigate, darker when you’re generous with the rum, stormier when the peppery ginger beer bubbles over the brim.

The drink flows from a nautical past. During the mid-nineteenth-century rum runs between the UK and the British Virgin Islands, the British Royal Navy had a daily ration: two ounces of the local dark rum, typically richly complex with hints of molasses and licorice. It was only natural to mix the spicy rum with ginger beer, a locally bottled British specialty and a traditional remedy for seasickness.

Christened Bermuda’s national drink, the Dark and Stormy is “officially” made with the territory’s largest export, Gosling’s Black Seal Rum—the two-century-old family business actually holds the drink’s trademark—and Gosling’s Stormy Ginger Beer. But when Michael Schwartz, chef/owner of Michael’s Genuine Food & Drink in Miami, came up with his own version using homemade syrup in place of the ginger beer, our curiosity was piqued. “I wanted to stay true to the Dark and Stormy’s classic flavors while giving it a handcrafted element that makes the drink unique,” he says.

The syrup affords a fresher taste: nice and gingery, with some kick thanks to added jalapeño. “We use Myers’s Dark Rum because it is a tad lighter than the traditional Gosling’s, allowing the spice and flavor of the syrup to really shine through.” So we’ll admit, our new favorite Dark and Stormy isn’t exactly authentic. But we can assure you it’s smooth sailing.

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Moscow Mule



The ginger soda

3 oz ginger juice

2 oz lime juice (or lemmon)

3 oz simple syrup

Fill co2 bottle with ingredients and water.  chill.  makes one quart.


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The Sitchel


¾ ounce spiced rum
¾ ounce Laird’s applejack
1 ounce rice vinegar
1 barspoon Peychaud’s bitters
1 barspoon Angostura bitters
Juice of half a lemon
1 tablespoon powdered sugar, tapped to even
2 tablespoons molasses (not blackstrap)
1 tasting acid phosphate


Combine the rum, applejack, vinegar, bitters, lemon juice, powdered sugar, molasses, and acid phosphate in a shaker with ice. Shake vigorously. Transfer to another shaker, checking to make sure all molasses transfers and is incorporated. Shake vigorously again. Transfer and shake as necessary to incorporate molasses. Strain into a rock’s glass and serve.

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find the falernam drink

Homemade Falernum

by MATT ROBOLD on APRIL 14, 2009

In the pantheon of great Tiki Drink Ingredients, one ingredient that cannot be overlooked is one of the more mysterious: Falernum.  Perform a search for the definition of “falernum” online and you’re bound to come upon an avalanche of varying descriptions of flavors, spices, and origins.  There are some basic things that can be agreed on, however.

Falernum is a flavored syrup that originated in Barbados.  From there it gets a little hazier.  Falernum can be alcoholic or non-alcoholic.  It generally contains ginger, cloves, and lime, but could include any number of other ingredients for flavor.  Most recipes include some sort of bitter almond flavor.  It is typically yellowish in color, but not necessarily.

This hazy syrup is often discussed in cocktail circles.  Luminaries such asRobert Hess and Paul Clarke have posted lengthy pieces on the history of the liqueur/syrup, as well as numerous recipes.  Darcy O’Neil took that even further last year, digging deep into the history and likely origins of falernum.  According to his research, falernum was originally lime juice, sugar, rum, and water – a basic rum punch!

Today, however, falernum is much more than that.  There are a few commercial options available and a goodly number of recipes for the adventurous sorts to make their own.  From Trader Tiki’s Dark Falernum toCocktailnerd’s Falernum #1 to Colonel Tiki’s Falernum #4 (get used to numbered falernum recipes, it seems to be en vogue), there is no shortage of opinions on the best way to make the stuff.

Last month Rick over at KaiserPenguin announced a contest for the best homemade falernum by a neophyte.

  • Make your own falernum for the first time, tweaking the recipe I’ve given here.
  • Post in the comments that you’ve done so with a little story about your quest. Do this by March 30th.
  • Mail me a sample (I’ll email you my address once you post in the comments).
  • The tastiest one will be the winner.

That person will receive as much falernum as they need for one year. I’ll make it as often as you need it, and mail it to you.

While I had made a few of my own syrups an rum infusions before, and I had even tried my hand at making some of Erik Ellestad’s orgeat, I had never delved into the intricacies of making falernum, and so I took up Rick’s challenge.

Rick’s post gave me a starting recipe, but one of the things I noticed while researching falernum for my own project was that so many of the recipes posted seem to be based off of Paul Clarke’s Falernum #8.  In fact, while in Las Vegas in January I visited Frankie’s Tiki Room with Paul and we discovered that the bar’s homemade falernum was also based on his recipe.  Obviously this was the place to start, and I could tweak it from there to arrive at a recipe I liked.

RumDood’s Falernum #2

  • 8 oz Wray & Nephew Overproof Rum
  • 2 oz Lemonhart 151 Rum
  • 2 oz (by weight) minced or shredded ginger
  • Zest of 8 limes
  • 40 whole cloves
  • 2 anise stars

Combine the above ingredients in a jar or bottle and let sit/steep for 24 hours  After steeping, strain the contents of the jar through cheesecloth or a coffee filter – making sure to squeeze and ring all liquid out of the solid ingredients.  Then add the following ingredients to the jar:

14 oz Simple Syrup (2:1 sugar to water, cold-process)
.25 tsp Almond Extract
3.5 oz Fresh Lime Juice
1 oz Fresh Lemon Juice

Shake the new mixture good and hard until everything is thoroughly mixed and you have a greenish-yellow mixture.  It’s ready to be used right away!

The first thing I’m sure you’ve noticed is that the recipe listed here has that mysterious “#2″ in it.  When I made my first batch, which I took with me when I went to San Francisco to meet up with Rick a few weeks ago, I started with what was supposed to be a half-batch of Paul Clarke’s Falernum #8.  Everything was going swimmingly until I got to the second day and added a full 14 ounces of simple syrup to the maceration instead of the half-portion of 7 ounces.  At that point I sort of panicked and started trying to find ways to correct the mixture.  I added the dark rum, some allspice dram, some absinthe, and a few other spices to try and bring down the sweetness.  Not being satisfied, I eventually just did another half-batch of maceration, steeped for 24 hours, and then added it to the overly-sweet concoction in the jar.

The end-result of the disaster turned out to be a happy accident.  The falernum was spicy and sweet and actually quite good.  The other bloggers that tried it in San Francisco seemed relatively pleased with it, and thus I was pleased with it as well.  Unfortunately, in my haste to correct the flavor, I did not make notes of the adjustments I had made to the first batch to ensure that I could recreate it.  Without notes, I couldn’t guarantee the same result, and thus, RumDood’s Falernum #1 exists only in a bottle sitting in Erik Ellestad’s home – never to be heard from again.  RumDood’s Falernum #2 is my attempt to recreate the same basic taste, but in a more controlled manner.

This falernum is spicy and sweet.  It has a good, thick body to it and is actually even nice on its own with nothing more than a few ice cubes.  I let my brother try some the other night and I had to convince him to give me back the bottle so that I could finish making his drink.

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2 oz rye

5 dashes Peychaud Bitters

2 dashes Angostura Bitters

1/2 oz simple syrup

Herbsaint or absinthe

In a rocks glass ass ice cubes and a bar spoon of Herbsaint or absinthe.  Set aside.  In a mixing glass build ingredients over ice and stir for 10-15 seconds.  Dump out ice and herbsaint – just want to line the glass.  Strain into chilled highball and garnish with lemon twist.

Or the Paul Gustings method:

Chill a rocks glass for service. Combine the sugar water, rye, and Peychaud’s in a mixing glass with ice. Stir (or stab) five or six times, being careful not to over-chill or over-dilute the drink. Dump the ice from the chilling service glass. Add 2 or 3 drops of Herbsaint and swirl to coat. Discard extra. Strain the rye mixture into the service glass and coat the rim with lemon oil. Extrude more lemon oil into the drink. Discard peel and serve.

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Pimm’s Cup

2 oz Pimm’s No. 1

1/2 oz lemon juice

1/2 oz simple syrup 1/1

2 dashes Angostura bitters

tonic water

mint & cucumber garnish

Build in an ice-filled collins glass, finish with the tonic.  garnish.

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Copper & Cane



1 oz wathens bourbon

1/2 oz benedictine

1/4 oz sorghum syrup

1 oz grapefruit juice

6 dashes regan’s orange bitters

champaign to taste

grated nutmeg

build ingredients in a mixing glass over ice.

shake and strain into a champagne flute

top with sparkling wine and grated nutmeg

Wathen’s Single Barrel Bourbon is produced by Charles Wathen Medley, from a recipe that’s been passed down through eight generations of Wathen and Medley family members. That’s 250 years of distilling expertise—and you can taste it in every drop.  Before Wathen’s arrives at our bar, it has gone through an exhaustive process that includes selecting and milling only the finest grains, and the addition of the Medley family yeast to spur the fermentation process. All ingredients are added to the spring water filtered through Kentucky limestone before undergoing the 100% copper doubling. Add to this elixir a little fresh lemon juice, wicked orange bitters, a dash of sorghum syrup, a spot of brut and a pinch of freshly shaved nutmeg, and you’ve got the ultimate holiday sip-fest. The Copper & Cane represents a fine mix of regional wonders and cosmopolitan tradition, makes for good company before a meal and will warm up any cold fall or winter’s night.

Holeman-Finch (bottle shop, where they’re cool guys. different story at the restaurant)

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