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This easy-to-prep, seasonal take on the Dark ’N’ Stormy by Jeffrey Morgenthaler, the bar manager of Portland, Ore.’s Clyde Common and Pépé Le Moko, is super forgiving even if you eyeball the amounts rather than rely on a jigger.
This recipe originally appeared as part of “Tired of Boring Bartender Staff Parties? These Tips Will Change How You Celebrate.”
- 2 oz Chinese-five-spiced rum*
- Chilled ginger beer, to top
- Garnish: Lime wedge
- Garnish: Straw
Add the spiced rum to a chilled Collins glass over ice.
Top with ginger beer.
Garnish with a lime wedge and straw.
*Chinese-five-spiced rum: Using a funnel, add 1 tsp Chinese five-spice powder to a 750mL bottle of Gosling's Black Seal rum, and shake vigorously. Let set for at least 1 hour but preferably overnight. Strain the rum through a coffee filter set inside of a large strainer into a bowl, then funnel back into the original bowl and label.