Skip to main content

Bermuda's Signature Cocktail: Dark 'N' Stormy #EattheWorld

By

 

Welcome to the November 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. 


This month, we are sharing recipes from Bermuda, here's the #EattheWorld line-up..

Dark 'N' Stormy

I am not a huge fan of rum. I'm more of a gin gal. However, Jake loves rum. So, when I saw that Bermuda's signature cocktail used rum, I took the opportunity to make him a special libation. Cheers!

The actual cocktail uses Gosling's brand dark rum and ginger beer. I used a rum distilled in Trinidad and Tobago; the ginger beer is from the United Kingdom. So, not traditional Bermuda ingredients, but - Jake reported - tasty nonetheless.

Ingredients makes one cocktail
  • ice cubes or chilled ice stones
  • 2 to 3 slices of fresh ginger (I used a mandolin slicer)
  • 2 to 3 slices of organic lemon (I used a mandolin slicer)
  • 2 ounces dark rum
  • 4 to 6 ounces ginger beer

Procedure
Fill an old fashioned glass with ice cubes. Wedge the ginger slices between the cubes and the glass and pour in the rum. Top with ginger beer. Float lemon slices on top to garnish. Serve.

That's a wrap for this month's tabletop adventure to Bermuda. We'll be back next month posting recipes from another country. Stay tuned!
Labels:

Comments

  1. sugarlovespicesNovember 10, 2022 at 7:24 AM

    We love ginger beer! And now we have dark rum leftover from making rum cake. This might happen ;) .

    ReplyDelete
  2. A Day in the Life on the FarmNovember 10, 2022 at 12:02 PM

    Dark and Stormy's are a tasty cocktail. Cheers to you and Jake.

    ReplyDelete
  3. Margaret@Kitchen FrauNovember 10, 2022 at 8:47 PM

    Now that looks like a delicious drink! I love the addition of fresh ginger to really amp up the zippiness! Great cocktail!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more