Cooking From Every Angle

Moscow Mule + Dark & Stormy

By • February 1, 2013 • 41 Comments

In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.

Today: Amanda shows off two classic cocktails at the intersection of ginger and lime.

mule ingredients

Oh, ginger beer, how could we live without you and your snappy, sweet goodness? You are the foundation of two of the best cocktails known to man: the Moscow Mule and the Dark 'n Stormy. Essentially the same ginger beer and lime union, the Mule is made with vodka, natch, the Dark 'n Stormy with dark rum.

As rum drinkers, we prefer the latter, but both are ideal party drinks when made with a tame hand -- the ginger gives each drink huskiness and vitality, and the lime keeps it mannered. Let these two do the work and keep a light touch on the booze, otherwise you'll have stormy mules to contend with, and crying in the bathroom.

Want to see how to make the Moscow Mule? Look here:

rum/ice

Add one part vodka to a glass filled with ice. I've had Moscow Mules in collins glasses, tumblers, and plastic cups. It's an equal opportunity drink; use whatever's handy. Cubes or crushed ice are up to you.

mule ginger

To the vodka, add two parts ginger beer and finish with a squeeze of lime. I like to cut a flat slice off the side of the lime, which I admit is wasteful, but it squeezes just the right amount and doesn't fight you like a wedge is wont to do.

moscow mule moscow mule

The Dark 'n Stormy is equally swift to master. Add your rum -- dark rum, dark spiced rum, both will work -- one part to the ginger beer's two.

ingredients stormy rum pour

And now there's one twist. When you pour in the ginger beer, do so super slowly, just a thread of beer at a time, so it seeps down beneath the rum raising the alcohol like a raft.

stormy ginger

See the two layers? This what you're going for. Now drop in the lime, and be on your merry way.

dark n stormy

And if you like Dark 'n Stormies as much as we do, you can also get it in lip balm form. We talked the nice folks over at Stewart & Claire into making a custom Dark 'n Stormy lip balm just for us. (Is anyone surprised Food52's signature flavor is booze?)

Moscow Mule

Serves as many as you like

  • 1 part vodka
  • 2 parts ginger beer
  • Lime wedge

See the full recipe (and save and print it) here.

Dark 'n Stormy

Serves as many as you like

  • 1 part dark rum
  • 2 parts ginger beer
  • Lime wedge

See the full recipe (and save and print it) here.

Photos by James Ransom

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Tags: moscow mule, dark 'n stormy, cocktail, ginger beer, rum, vodka

Comments (41)

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8 months ago Beth

I Love this recipe but a true moscow mule needs to be served in a copper cup! It's just tradition. Check out this video tutorial on how to make mules the Grey Goose way, http://www.youtube.com...

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10 months ago Cookie16

Goslings Black Seal Rum is a must but personally I adore Cock & Bull ginger beer — most gingery ginger beer on the market in my opinion. Love the kick it has!

http://www.bevmo.com/Shop...

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11 months ago frog

I wouldn't use Gosling Ginger Beer--it is made with high fructose corn syrup. I use Reed's.

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12 months ago Joe V

I like to add a little extra kick, as I find the various ginger beers don't have quite the kick I'm looking for... I grate a small piece of fresh ginger with my Microplane, and then squeeze the juice out of the pulp using a fine mesh sieve. Just about a teaspoon of ginger juice gives the Dark & Stormy that gingery bite that I love!

Tad_and_amanda_in_the_kitchen

12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Great tip -- thanks!

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over 1 year ago taxidog

Goslings dark rum and organic (chunks of ginger swirling about) ginger ale from the health food store- yum

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over 1 year ago frog

Gosling Ginger Beer is made under license in the USA and use high fructose corn syrup. Reed's Ginger Beer is a better choice and widely available. When I use other rums than Goslings (e.g. Appleton's), I call it a Jamaican Jenny

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over 1 year ago Stephanie Anderson

Another nice 'n easy drink, which I served at my little Super Bowl party, is ginger beer mixed with a good hoppy IPA (maybe 2 parts beer to one part ginger beer). Very refreshing!

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over 1 year ago crissykins

i like my ginger beer with a good whiskey and lime.

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over 1 year ago workmomcook

We've morphed the Moscow Mule into a Donkey Kick (the name doesn't really work, I know!) by replacing the vodka with bourbon. So good!

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over 1 year ago maryte

I tried D&S with Gosling's dark rum and it was nowhere near as good as the ones I've made with Cruzan Black Strap rum. And Maine Root ginger beer is my mixer of choice!

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over 1 year ago Angela M

Here in California we like to do these with a good tequila...

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over 1 year ago SeaJambon

With Tequila, does it become a Baja Burro? giggle ;) [sorry; couldn't help myself...]

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over 1 year ago Angela M

You might be on to something...

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over 1 year ago laurenlemongrass

I highly recommend trying this same idea with gin! It's lighter than a Dark and Stormy and is really refreshing.

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over 1 year ago Rainbeads

Just moved to Seattle. Many types of artisan ginger beers available. Discovered Dark and Stormy at a Happy Hour ... on quite a few of the bar menus here :)

Stringio

over 1 year ago JanieMac

Delighted to hear my drink has a proper name! Since becoming intolerant to both wine and beer - I know, I know, how does one go on? - I have been drinking a Moscow Mule apparently! hurrah! I add fresh coriander/cilantro if I have it, and for a long drink in summer, plain soda water too in a tall glass. To avoid the products of fermentation I use the powerful Rochester Ginger, it is non-alcoholic and made of all sort of roots in the U.K.

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over 1 year ago Andreakat

Love, love, love Dark and Stormy's. I've been making them with Kraken Rum. I know it's technically a spiced rum but so good.

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over 1 year ago micook

My husband started drinking these again on a West Coast trip that ended in Seattle, which easily had the biggest selection of ginger beer. But I think I have improved on the recipe. I made a big batch of crystallized ginger and was left with a bottle of ginger syrup. Add half an ounce (maybe less) to this and a lime and YUM! Copper mug also makes a huge difference, I think.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Nice bi-product of crystallized ginger!

Farmer's_market

over 1 year ago amysarah

A bit of a tangent, but do you know what the glass is in the Dark 'n Stormy photos? Really like its thick glass and chunky proportions. (Looks a little Simon Pearce-ish maybe?) Thanks!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I got this glass at Bloom in Sag Harbor -- however I don't know the name of the manufacturer.

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over 1 year ago daisybrain

Easy and delicious, I've been making and drinking these cocktails for years. I must admit however that I reverse your proportions using 2 parts liquor and one part ginger beer. Don't forget the Goslings.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Like your style.

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over 1 year ago SeaJambon

We drink our Moscow Mules in copper mugs -- the set (looks just like this pic that unfortunately I can't attach...) were orginaly owned by a Great-Great Uncle, so know are at least 70 years old. So funny (and delightful!) that this beverage is "in" again. Note that here in Seattle, many of my friends are experimenting with making ginger beer and having quite a bit of fun doing so!

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You should have Stewart & Claire make a custom Lazy Mary's (Meyer, of course) Lemon Tart lip balm. They'd sell millions of them . . . . . ;o)

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I love this idea!

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Or how about Vanilla Rooibos Tea Cookies? Delicate vanilla, lightly spiced. Mmmmmm. ;o)

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over 1 year ago Lizzy B

Technically the Dark and Stormy requires Goslings Black Seal Rum to be a TRUE Dark and Stormy. I've been served horrible, horrible versions that tried to substitute spiced rum (bacardi, captain morgan, etc). I couldn't drink them. Do it right, go for Goslings or a similar black rum.

Redsaurkraut

over 1 year ago IlovePhilly

I think you're right. Didn't Goslings sue tons of bars a few years ago for calling them DnS and making them with other rum? I really think that happened. So ridiculous!

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over 1 year ago solmstea

As well the original Goslings recipe (they invented the dark and stormy) does not include lime,

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over 1 year ago ChezHenry

Having grown up in Bermuda, I can assure you that Goslings didn't invent this drink. Ginger Beer, an intense ginger based carbonated drink (the difference between it and ginger ale is that ginger beer is brewed and fermented, like root beer used to be!!)has been popular on the island for 200 years. Gosling's rum (also 200 years on the island) was a natural addition on an island full of rum drinkers. But I do agree, using Bermuda ingredients is the authentic way to go, but the Gosling's Ginger Beer is very very new, if you were in Bermuda, you'd use the Barritts brand, available in the US.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the background, ChezHenry.

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over 1 year ago juliana

Beautiful cocktails! And glasses...where are they from?!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

The striped one is from ABC in Manhattan, the other is from Bloom in Sag Harbor.

Redsaurkraut

over 1 year ago IlovePhilly

Try the Dark n' Stormy with homemade Ginger beer. That's how I serve them with at parties and they are always a hit! Pretty unbeatable.
Thanks, as always, for your great posts!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Do you have a recipe? Sounds like a good way to go.

Redsaurkraut

over 1 year ago IlovePhilly

I do! It's on my fermentation blog. It's a super easy ferment to make. Here's the link:
Http://phickle.com/?p=33

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Looks great -- thank you for sharing!

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over 1 year ago stephanieRD

I LOVE LOVE LOVE these 2 cocktails! Thanks for sharing this!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

You're welcome!