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Vanilla dark and stormy recipe
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Bring a bit of sweetness to the classic dark and stormy with a touch of vanilla. Infused with spicy ginger, this makes for a cocktail that's worth giving as a gift. See method
Ingredients
- 50g golden caster sugar
- 5 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
- ¼ tsp ground ginger
- 1 vanilla pod, halved and deseeded
- 500ml spiced rum
- 3 limes, juiced (you need 100ml), plus slices to serve
- ice
- ginger ale, to serve
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
570kj
137kcal
7%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
11g
12%
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Salt
0g
0%
of the reference intake
Carbohydrate 11.4g
Protein 0.1g
Fibre 0g
Method
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Put the sugar, chopped ginger, ginger syrup, ground ginger and 150ml water in a small saucepan. Bring to a gentle simmer over a low heat and cook until the sugar has dissolved. Remove from the heat, add the vanilla seeds and pod, and stir to infuse. Set aside to cool to room temperature.
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Strain the sugar syrup into a jug and discard the chopped ginger and vanilla pod. Add the rum and lime juice. Strain into a sterilised* bottle. Will keep in the fridge for up to 2 weeks.
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To serve, put 65-80ml of the dark and stormy mixture into a cocktail shaker and fill with ice. Shake vigorously for 30 secs, then strain into a highball glass with more ice and a slice of lime. Top up with ginger ale.
See more Cocktail recipes
*To sterilise the bottles, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.
