Fall

Jamaican Red Storm

February 24, 2010
3 Ratings
Author Notes

Barbados has the Dark and Stormy and now (thanks to me) Jamaica has the Red Storm. You may read the entire story of how I came up with this unusual cocktail here: http://www.sippitysup.com/jamaican-red-storm-beet-infused-cocktail —Sippity Sup (Greg Henry)

  • Serves 1
Ingredients
  • Jamaican Red Storm
  • 2 ounces beet infused rum (recipe follows)
  • 3 ounces ginger beer
  • 1 ounce dark rum, such as Meyers
  • 1 beet stem trimmed of all leaves and frozen
  • Beet Infused Rum
  • 3 small raw red beets (trimmed, peeled, and cut into quarters)
  • 1 (750ml) bottle light rum
In This Recipe
Directions
  1. Jamaican Red Storm: Combine the beet infused rum, and ginger beer in a tall glass full of ice cubes. Using the back of a spoon float dark rum on top and stir gently. Garnish with a frozen beet stem.
  2. Beet-Infused Rum: Put the beets in a pitcher or glass jar large enough to hold the beets and the rum. Pour the rum over the beets and cover the container with a lid or plastic wrap. Store the rum in a cool dark place, swirling the container at least once a day. After 3 days discard the beets, using a slotted spoon. Cover the rum tightly and store in the refrigerator for up to six months.
Contest Entries

See what other Food52ers are saying.

  • monkeymom
    monkeymom
  • gluttonforlife
    gluttonforlife
  • AntoniaJames
    AntoniaJames
  • mrslarkin
    mrslarkin
  • Sippity Sup (Greg Henry)
    Sippity Sup (Greg Henry)