Happy Friday everyone! Hope it’s been a great week for all of you. It’s been a little topsy turvy over here as my last day at work gets ever closer. Today I’m bringing you a twist on a classic cocktail that has been a favourite of mine for a while now – the Dark & Stormy.
I’ve also come to the conclusion that there are not nearly enough cocktail and drink recipes on this blog, which is pretty strange given how much I like to drink them. It’s a serious situation that I’m going to give my full attention over the coming months. You’re welcome.
I made a very easy and very versatile ginger syrup that I flavoured with fresh ginger, lots of chilli flakes and some coriander seeds. But keep in mind this recipe can be adapted in any number of ways depending on your preference for spices. The syrup will keep indefinitely stored in a sterilised glass bottle in the fridge – all the better for mixing up some cocktails on a whim. Or it would make a lovely little gift too!
And for some other great ideas for using your new homemade spicy ginger syrup, check out this great post from Design*Sponge. I also think it would be great with in cocktails with chilli vodka, Malibu, or Asian flavours like mint, coriander and lemongrass. Or keep it super simple and serve on ice with soda.
Making the cocktail itself couldn’t be easier, as you can see above (who doesn’t love an animated gif). Lots of ice and fresh lime, a dash of the syrup, a glug of Spiced Rum (I used Sailor Jerry’s), top with ginger beer and give it a stir. Or make it in a large pitcher to share with your friends at the next BBQ.
It’s a great refreshing and summery drink with a nice hit of ginger and the spice from the chilli coming in as an aftertaste. I hope you’ll enjoy it as much as I did!
Spicy Ginger Syrup
Adapted from V.K. Rees
- 3/4 cup sugar
- Large piece ginger (at least the size of your palm), peeled and chopped
- 3 teaspoons chilli flakes (or more, if you like your spice!)
- 1 teaspoon coriander seeds, lightly crushed
- 1/4 teaspoon salt
- 30ml spicy ginger syrup
- 45ml spiced rum (such as Sailor Jerry’s or The Kraken)
- Ginger beer (I used Bundaberg)
- Ice cubes, fresh lime cut into wedges