This is a cocktail easily made for one, or you can scale up at will. Feel free to make it boozier if you like—there are no rules. —Amanda Hesser
Test Kitchen Notes
It was a dark and stormy night...and the perfect time to make a classic dark and stormy. With a few simple ingredients, this drink comes together quickly and is a great way to enjoy ginger beer. If you're looking for some history about this cocktail, here's an article from Liquor.com that helps explain where it comes from:
"Its origin, like many drinks, is a bit hazy, though it’s likely that rum and ginger beer were first combined by sailors who enjoyed the obvious benefits of rum and the stomach-settling qualities of ginger. But its lineage can be traced squarely to an island in the Atlantic Ocean. Goslings Black Seal rum is a rich, flavorful rum from Bermuda, dating back to 1806. It features notes of caramel, vanilla and spice, and technically, it’s the only rum that can be used in a Dark ’n Stormy. The brand lays claim to the drink; in 1991, it successfully registered a trademark dictating that any drink titled Dark ’n Stormy must be made with Goslings rum. The company has even sued other beverage brands that have attempted to peddle the drink with other rums as its star. So, if you really want the full Dark ’n Stormy experience, make it with Goslings."
Commenters recommended a whole bunch of ginger beers to try, from Bundaberg to Cock-N-Bull and Reed's. Feel free to experiment with the different types to find your absolute favorite. It's a great reason to enjoy as many dark and stormies as you can. —The Editors
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.