Spiced Dark and Stormy
The longer the spices infuse in the rum, the more flavourful this dark and stormy will be.
RECIPE
Makes 2
Special Equipment:
A spice mill or mortar and pestle
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Spiced Rum
Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
Cocktail
Combine lime juice and 4 oz. spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.
INGREDIENTS
Spiced Rum
2 teaspoons allspice berries
2 teaspoons black peppercorns
4 1” strips orange zest (removed with a vegetable peeler)
1 750-ml bottle dark rum
3 oz. fresh lime juice
1 12-oz. can ginger beer
2 lime wedges (for serving)
