| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 1 cocktail (Ginger Beer yields 5 cups) |
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 1 cocktail (Ginger Beer yields 5 cups) |
Ingredients
- 5 ounces fresh ginger, peeled and grated (about 1 cup grated ginger)
- 2 allspice berries
- 2 cloves
- 1/2 cup turbinado or dark brown sugar
- Zest of 1 lime plus juice of 2 limes
- 2 cups sparkling water
- 2 ounces dark rum
- 1 teaspoon fresh lime juice
- Lime slices, for garnish
Instructions
- For the quick ginger beer: In a large saucepan add the grated ginger (along with any juice), allspice berries, cloves, sugar and 2 cups water. Bring to a boil, stirring occasionally, then remove from the heat. Add the lime zest and let steep while it cools, about 30 minutes. Strain into a pitcher and stir in the lime juice. Fill with sparkling water. Serve over ice within one day or use in a dark and stormy cocktail. Makes 5 cups.
- For the dark and stormy: Fill a highball glass halfway with crushed ice. Add the rum and 5 to 6 ounces ginger beer. Top with lime juice, stir and garnish with lime slices. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 273 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 52 mg |
| Serving Size | 1 of 2 servings |
| Calories | 273 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 52 mg |
Reviews
That shore take a lot of time. The way I do this wonderful drink is to get a sex pack of ginger beer add four finger is a glass with ice using a spoon holding over the ginger pore dark rum onto the spoon slower you want to allow the rum to just set on the top. It will look like a storm building. Wait a little bit the rum will start to sink into the ginger beer giving the look of a storm. That is
your perfict stom.
Ehjoy