It was a Dark and Stormy Night…
To put it mildly, work last week sucked donkeys. I’ll spare you all the details, but let’s just say my plan to end the Greek and Spanish debt crises with an elaborate system of pulleys and fulcrums was not well received at work. I don’t take rejection well. At least it wasn’t just me – everyone we know was fed up with the week by Wednesday.
So we came to a consensus to drink away our cares Friday night at the pool. However, rather than our usual assortment of beer and wine, we decided each couple would bring a cocktail to share with everyone. The overall mixture of different alcohols along with our desires to forget the whole week was not a good combination. It literally took us until Saturday afternoon to have another drink.
Here’s what we made:
– The Sicilian and the Dude – Mojitos (rum, lime juice, simple syrup, muddled mint leaves, club soda)
– Mr. and Mrs. Architect – Pegu Clubs (gin, Cointreau, lime juice, bitters, orange bitters)
– The Blood Sucking Lawyers – Extra Dry martinis with bleu cheese-stuffed olives (gin, vermouth)
Boom Boom and I made Dark and Stormies…
Ingredients
2-3 ounces dark rum
3-4 ounces ginger beer
– Plus the juice of ½ a lime
Directions
Combine the ingredients in a tall glass filled with ice. I toss in the limes as well. The exact portions will depend mostly on which brand of ginger beer you use as not all are the same. Fentiman’s is really spicy, while Reed’s is a little mellower and much sweeter. We used Reed’s because we like that balance of flavors. Plus the place we got it was out of Fentiman’s. It worked out well since we used Bacardi Select, which isn’t as rich-flavored as others we’ve had so wouldn’t stand up as well to spicier ginger beers. The best thing to do is make and drink several of them. Eventually you’ll get the right proportions or will be too crunk to care.
I also purchased a bottle of Tito’s vodka in order to make Moscow Mules – just substitute in place of the rum and voila! Traditional Moscow Mules, however, are served in copper mugs. We just received a set of them but didn’t want to schlep them to the pool. So I’ll feature these in an upcoming post when I have chance to make them as authentic as possible.
Any suggestions on good summertime, poolside mixed drinks? If it sounds intriguing enough, I’ll make it and feature it in a future post!
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9 comments on “It was a Dark and Stormy Night…”
Leave a Reply to dfmw Cancel reply
wine century
Doppel Member, Baby!
Ginger beer lol!!?
That’s a popular drink in the Caribbean.Never heard of it in other places of the globe(as a drink).I didn’t even know it was sold in stores.It’s hot like a mutha…!!!
Yeah, fell in love with the stuff in Jamaica – where Reed’s is from. So what’s a good mixed drink from your neck of the woods? You in Antigua?
Ha! You do me proud with your Friday night, and I’m sorry the people you work with can’t recognize genius when they see it.
I just read in a magazine that making infused booze is apparently a lot easier than I thought it was (just steeping it with whatever stuff in an air-tight container for two days in a cool location?), and mint-infused rum for a mojito sounded AWESOME. They also featured basil-infused vodka for bloody mary’s, but I don’t like tomato juice.
I think 2 days seems short, but i guess it depends on what you’re using. When I did the Buddha Hand, I did it for a month. But you just reminded me of one I did before and have been meaning to do again – lychee vodka. Gotta do that soon. See? you inspire me…
Anything with St. Germain!! I am obsessed with it – I usually make it with vodka, lemon juice & a splash of champagne. The Sicilians’ mojito looks yum…..I have been know to muddle blueberries in mine along the mint. BTW, we tried the Oberon you posted about a while back. I’m not much of a beer drinker but I liked it – especially after adding the orange slice. Keep telling myself I gotta step out of the box!
That’s a winner…want to make those Freddie Mercury’s with the St Germain too! Thanks
Reblogged this on the Pub servation and commented:
love this idea. will try and send you a recipe.
Thanks for the reblog! Looking forward to what you come up with
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