This is my whisky-fied take on the classic Dark 'n' Stormy. My ex used to make me the original ginger beer cocktail with rum (and between you and me, I was never a huge fan). Then, one day I thought, "What if I just replace the rum with something I actually like to drink?" —Eric Kim
Test Kitchen Notes
This recipe is shared in partnership with The Balvenie. —The Editors
Eric Kim is a Senior Editor at Food52, where his solo dining column, Table for One, runs Friday mornings. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.