Heart of Darkness
Serve in a Collins Glass
- 1 3/4 oz Sailor Jerry spiced rum
- 1/4 oz St. Elizabeth Allspice Dram
- 2 dashes Angostura bitters
- 3/4 oz palm sugar / lemongrass simple
- 3/4 oz tamarind juice
- 1 wedge of lime (bout an 1/8 of a lime in size)
Garnish: Lemongrass, lime wheel and a kaffir lime leaf
How to Make
- Shake all of the above and strain into a Collins glass with some fresh ice.
- Top up with ginger beer (Fever Tree here).
- Garnish with a stick of lemongrass, a lime wheel and a kaffir lime leaf.
This drink is a take on the ‘Dark & Stormy’ which is pretty much a rum based Moscow Mule. So to make it more interesting, and add the flare of the Heart of Darkness Cocktail, I added a lot of South East Asian flavors to make it more unique.
Instead of using regular simple, take 1 part palm sugar (natural sugars from coconut trees) to equal part water; Add to that a couple 4″ pieces of fresh lemongrass (pro tip: beat them up a bit with a muddler to loosen up the fibers and release its flavors). Boil. simmer. cool. strain. bottle. You know the drill.
Better Than the Original Dark and Stormy?
The dark and stormy cocktail has a long and storied history, dating back to the early 1800s.
Some say that the drink was invented by British sailors, who needed a way to make use of the dark and stormy nights. Others claim that it was created by a mixologist in Bermuda. No matter its origin, this drink is definitely worth trying!
The best dark and stormy is definitely one that is made with high-quality ingredients. Choose a good rum that will add flavor and depth to the drink, and make sure to use fresh ginger beer for the perfect kick.
If you’re feeling adventurous, you can also add a splash of lime or cranberry juice to give the drink a slightly different flavor. No matter how you make it, the dark and stormy is always a crowd pleaser!
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