Dark and Stormy

There’s a good reason we are not referring to the Drink of the Week as a “Dark ‘n Stormy®”—we’re using “and” in our drink name because because the “n” version is a registered trademark owned by Gosling’s Brothers Limited, makers of Gosling’s Black Seal Rum. Gosling’s is made in Bermuda where this is their official drink, but it’s actually popular throughout the British Commonwealth.

It’s certainly not a complicated drink by any stretch. The official version requires that you add 1.5 ounces of Gosling’s Black Seal rum to a tall glass of ice and top with their brand of ginger beer. Of course, there’s nothing wrong with doing that. Nothing wrong at all. In fact, this official recipe is both simple and delicious. Even if you can’t get your hands on Gosling’s brand of ginger beer, Reed’s is always available at Trader Joe’s, and others would work just as well, but you want good ginger beer, not ginger ale.

While we are on the subject of substitutions, it’s important to mention that this drink does work best with dark rum. Gosling’s is fine, but you could also use Cruzan Black Strap which has an incredibly rich flavor. Now, if you are a regular reader of Summit Sips, you know that we like to use homemade stuff, and this is the perfect opportunity to pull out that bottle of ginger syrup. With the right combination of individual ingredients, you don’t need ginger beer at all—you can make it as you mix the drink. This version is based on a recipe from Toby Maloney.

Dark and Stormy
1.5 oz amber rum
.75 oz ginger syrup
.75 lime juice
2 oz soda water
.5 oz black strap rum

Add the amber rum, ginger syrup and fresh lime juice to a mixing glass. Fill with ice and shake to chill. Strain into an ice-filled collins glass, top with soda water and float .5 ounce of dark rum such as Cruzan Black Strap or Gosling’s Black Seal.

A lot of rum enthusiasts probably wish we would say what kind of amber rum you should use for this drink. Toby uses Matusalem at the The Violet Hour, but we also like Flor de Caña and even tried making the one in the picture using Appleton with the Kraken for the dark rum float. That float is the key to the great flavor of this drink. Rich, dark black strap rum against the sharp burn of good ginger beer is what you are going for. Here’s an idea: Why not try whatever rum you have and you can tell us in the comments what you think works best!


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[…] This post was mentioned on Twitter by History of Drinking, Gosling's Black Seal. Gosling's Black Seal said: GREAT recipe for a Dark 'n' Stormy here: http://cot.ag/d2rQVv (via @summitsips) – Enjoy your weekend! Have fun in the stormy weather BDA! […]

xing tea
xing tea

I have to say that for the last few of hours i have been hooked by the impressive posts on this blog. Keep up the wonderful work.


Thanks for visiting!


Hi Randy ! I always learn something new when I visit your web site, and I will get downstairs and make a Green Hornet soon, but first I have to ask you: is black strap rum only used as a floater on other drinks, or can you imbibe it by itself, or mixed with some other ingredients ? Is it very distinctly different from regular dark rum ?


Paul, blackstrap rum does have an intense flavor, which is probably why it works well as a float affecting both the flavor and the nose. I love having it around so that I can combine it with other rums when I’m trying to do something interesting with flavor. There aren’t many recipes that specifically call for blackstrap, but we do have the Corn and Oil cocktail. It may not have the funkiness of say, a good Jamaican dark rum, but it is still nice to have in the cabinet.


Fascinating news report on 60 Minutes tonight regarding the “The Rum War” between Bacardi and Cuban government over the “Havana Club” rum. http://www.cbsnews.com/news/60-minutes-havana-club-rum-cuba-revolution/ This led me to remember my younger days living in Florida and cruising the Caribbean enjoying various rums and the “Dark and Stormy”. I hadn’t had one of these in years and the memory led me straight to the “Summit Sips” web site to do my research. Thanks for the wonderful post and the comments above. I’m going to experiment with some of the old pot still, dark rums that balance off the snappy ginger!! Thanks!