Well it’s been quite a while between drinks, indeed!
Around a month ago we settled on our new house, and with the whirlwind of moving, living without internet, unpacking, cleaning, gardening and more cleaning it’s nearly Christmas!
A high priority on the to do list was to brew my own ginger beer using a family recipe – an idea and a ginger beer plant alas scuttled by some unseasonably cold and damp weather. On a call to my mother to ask for tips she promptly corrected me that she moved to a new recipe several years ago – this one from A Year in a Bottle – Sally Wise which uses dry yeast as a starter (our family recipe gets the fermentation from a handful of sultanas.) It has far less sediment than our original recipe, but still carries the volatility that makes one want to wear a hazmat suit when carrying to and from the shed.
And just over two weeks later, a particularly un-dark ‘n stormy Saturday afternoon begged for a quick cocktail when my parents visited for the day – and voila – the Dark And Stormy came to visit too.
My partner loves these, and this is one of his drinks of choice when out and about, in circulation with a small (but growing) collection. He likes a stronger lime flavour and weaker rum flavour, thus using a whole lime – I muddled a whole lime, quartered and then cut in half again with the rum for this.
Dark ‘N Stormy Recipe
- 30mls (1 oz) dark rum
- 1 lime, quartered
- ginger beer to top
The lip-tingling zing of the ginger beer, rougher and beerier for being home made, is brilliantly complimented by the additional lime here.
Speaking of – perhaps in a few years these shall be even more home-made with this little friend, who I can forsee having a very close relationship ship.
You can see a bigger-sister lemon tree in the background – exciting! I’m not sure how I’ll go with growing ginger here in Melbourne, but happy to give it a go – not sure about the sugar cane for rum though (or perhaps the legality of distilling my own)… there’s always hope!