Gingerbread Dark and Stormy

This Gingerbread Dark and Stormy is a fun East meets West combination. You all know me by now. I am from the East Coast and living in the west. I love to combine my two homes as much as I can and this drink is a fun way to make it happen. Inspired and guided by Dillon’s Small Batch Distillers recipe this recipe is becoming our Holiday “go to” drink.

Combining NFLD Screech rum with Canmore’s Grizzly Paw Ginger Bear is so yummy! Fun fact, I was married in Canmore and the Grizzly Paw gave my husband his quick shot of courage before waltzing across the street to saddle up to this old gray mare. Hahaha…memories.

Back to this drink. The simple syrup used in this Gingerbread Dark and Stormy is very easy to make and it lasts a solid 2 weeks in the fridge. I can’t promise the Rum will last that long however.

Garnish with some candied ginger, a cinnamon stick, and lime wedge. The perfect fireside sipper. Enjoy.

Gingerbread Dark and Stormy

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Serves: 1 Cooking Time: 10 Minutes

Ingredients

Simple Syrup

1. 1 cup water
2. 1 cup sugar
3. 1 cinnamon stick
4. 10 whole cloves
5. 1 1″ piece of fresh, peeled, Ginger
6. 1 tsp fresh cinnamon
7. 1 tsp ginger

Cocktail

1. 2 oz Dark Rum (I used a milder NFLD Screech rum)
2. 15 ml of Ginger simple syrup
3. 1 tsp fresh lime juice
4. Ginger Beer ( I used the Grizzly Paw beer)
5. Candied ginger / lime wedge / cinnamon stick 

Instructions

Simple Syrup

1. Combine all ingredients in a small pot on the stove and bring to a simmer. Turn off. All to sit and steep and cool. Strain the syrup into a jar and store in the fridge. 

Cocktail

1. Fill a highball glass 3/4 with ice
2. Add 2 oz of rum, the simple syrup, and lime juice. Top up with the ginger beer. 
3. Garnish with the candied ginger, lime wedge, and cinnamon stick.