Cool evenings send us to the dark liquor. However, being out of whiskey and cognac there was nothing for it but to go with rum. Not that I have anything against rum. Rum is great. It’s the closest I can get to recreating a tropical vacation here in the Mid-Atlantic. Anyway, I was thinking a dark and stormy might be tasty, but we didn’t have any ginger beer. We did, however, have fresh ginger. So I sliced some of that and pounded it in the mortar and pestle, poured lime juice over it, and let it sit for a few minutes. Strain it into a glass, add rum and top up with seltzer and tadaa! A gingery rum drink.
2oz rum (dark or golden)*
3/4oz fresh lime juice
3 or 4 small chunks of ginger peeled and smashed
1/2oz Pierre Ferrand dry curacao (or other orange liqueur)
Smash the ginger and let it steep in the lime juice for 5 – 10 minutes. Strain into a collins glass. Add the rum and curacao. Stir well, add ice. Top with seltzer and a wedge of lime.
*Note: I used two kinds of rum for this recipe. Both were small batch plantation rums. If you haven’t experienced these, look them up. They’re incredible. I believe a number of these are produced by Pierre Ferrand. One of the two I used – as you can see in the picture – is 73% overproof, which means it is about 148 proof. Quite strong, but really good. The other rum I used is regular proof. I used one ounce of each.