Dark and Stormy
(courtesy of T. Duncan Mitchell at Chapel Tavern in Reno)
In a 12 ounces old-fashioned style glass:
Fill with ice
2 ounces Dark Rum (we use Gosling’s Black Seal or Cruzan Black Strap if we’re feeling bold and funky)
1½ ounces homemade ginger syrup (recipe below)
½ ounces fresh lime juice
Stir and top with seltzer
Garnish with lime wedge
Homemade Ginger Syrup
In a non-reactive saucepan, combine 8 ounces sugar with 8 ounces filtered water and 8 ounces peeled, minced fresh ginger. Simmer on low for two to three hours until syrup tastes strongly of ginger. Let cool to a safe handling temperature, then strain through a fine mesh strainer into a clean container.
