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.

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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

Cocktail

3 oz. fresh lime juice

1 12-oz. can ginger beer

2 lime wedges (for serving)