Dark & Stormy

The Dark And Stormy is the official National Drink of Bermuda. For good reason, too. This thing is scrumpdilly! Joe took this revered and delish recipe and tweaked it with his own touch. The result?

Well, it IS the greatest drink in the world this week, so, there ya go.

The Recipe:

Fill a 16 ounce Pint Glass with ice, and then add:

- Gosling’s Ginger Beer, fill about 2/3s of the way to the top, (Joe prefers Barritt’s when available)

- Float a 4 count of Gosling's Black Rum

- 1 count on Canton to fill the glass

- Garnish with a wedge of Lime

Original Recipe by Joe the Bartender, Passage To India Restaurant, Salem, MA

Joe the Bartender's notes: I have two reasons for putting the Dark and Stormy up as the greatest drink in the world... this week. First, because it is the greatest drink in the world... this week. And Second, it allows me to use the word 'eupeptic' in a sentence, as in:

"The Dark and Stormy is the perfect drink to accompany any meal because of its eupeptic qualities."

Now I have that out of my system, back to the drink. The Dark and Stormy is one of the few drinks to my knowledge that has a particular brand as a must-use ingredient. Gosling's has trademarked the name Dark and Stormy™ , so in making one you must use Gosling's Black Seal Rum. I have added Canton to my D&S, as I like the smooth ginger flavor and extra "oomph" it gives.

To my shame as bartender, I had never heard of the D&S until about three years ago when I was in a bar in Gloucester, Massachusetts, and a customer ordered one. I believed at the time that it was a local fisherman's drink,you know, The Perfect Storm , and all that. It wasn't until later investigation that I discovered it was actually the national drink of Bermuda.

I was drawn to the D&S because of the inclusion of ginger beer. Apart from the Moscow Mule, there are not many registered cocktails that have ginger beer as an ingredient.

As a kid growing up in the U.K., ginger beer was always a favorite "soda" of mine.

Ginger beer originated in England some time in the 1700's. The English author, Enid Blyton, in her Famous Five books always had the kids drinking "lashings of ginger beer," when they sat down to one of their feasts. For those of you unfamiliar with Enid Blyton, she was the J.K. Rowling of her time. She wrote the "Famous Five" books between 1943 and 1961. Her gang of four plus dog where upper middle class children always getting into hijinks.

She has been criticized in her writing for, shall we say, not being very "P.C." One criticism is that she had her kids eating an abundant amount of food and drinking these "lashings of ginger beer," when, in fact, England was still under post-WWII food rationing until 1954!

Ginger beer, Gosling Black Rum and Canton. The greatest drink in the world... this week.

Chris the Barfly's notes: Four kids and a dog getting into hijinks? I think I've seen that show!

On the Dark and Stormy, well, first and foremost, you NEED to like ginger to like this drink. That said, if you DO like ginger, you are going to love this drink! The ginger beer is a bit on the sweet side, but the bitter punch of the dark rum, (or "Black Rum" according to Gosling,) totally balances this thing out. But it is the Canton, (a favorite flavor enhancer of Joe's, I have noticed!), that REALLY brings out the flavor of the ginger from that ginger beer.

This is such an easy drink to make, (and make well,) and an incredibly easy cocktail to drink. It is not too strong, not too bitter, and not too sweet, just a tall glass of raindrops on roses and whiskers on kittens!

Those Bermudans chose well!

Yes, this Dark and Stormy has lots of Ginger. Granted*, but that is not a bad thing.

(*Sorry. I have a hard time NOT doing that sort of thing! -C.)

The East Side Press

During a recent "staff meeting," it was noticed that our running poll, (those blue bars mid-way down the left side of the blog; Little more... There it is!) reflected a popularity in Brandy! In fact, Brandy ranked in second place, tied with vodka! And yet, The Greatest Drink In The World... This Week has no brandy drinks in its repertoire! This must be rectified!

Here then, now, to remedy this injustice is this weeks Greatest Drink: The East Side Press.

The Recipe:

While chilling a large martini glass, into a cocktail shaker full of ice, add:

- The juice of 1/4 of a large lemon,

- a 3 count of Cognac,

- a 2 count of Canton Ginger Liqueur,

- a teaspoon of brown sugar,

- a teaspoon of egg white,

- 4 drops of Angostura Bitters,

- Shake fervently!

- Strain into the now-chilled martini glass,

- Garnish with a large slice of fresh, juicy, orange.

Bartenders Notes: In searching for the perfect brandy-based cocktail for this week’s “Greatest Drink,” I was reminded of a regular patron from not too long ago.

It was every Friday evening, one of my favorite costumers would come into the bar; we’ll just call her, “Diva.” She’d arrive clad in faux-leopard skin or some other equally flamboyant attire, sparkling with diamonds and dripping with gold, and perch herself at her regularly reserved bar stool.

"Something delicious, Joey," she’d say, with a flirtatious little smirk and a little wave of her fingers. She’d voice nothing in particular as to what the ingredients she wanted, but always preferred a drink that's color matched her chosen outfit of the evening.

I had a special repertoire of drinks put aside just for her visits and it was from this selection that I first presented her with the East Side Press by Xavier Herit. With its rich ingredients of cognac and Canton, I felt that it would be a suitable cocktail to present to Miss Diva.

I recall the first time her well-manicured hands raised the glass to her lips and the response she gave after tasting it: “Oooh, Joey!”

Even the strongest man’s knees would have quivered.

The schoolboy smile of pride was still warm on my face as the first of a chorus of "I'll have one of those, please," came from her envious and/or curious co-patrons.

Diva never did ask for the East Side Press by name, but, (and maybe this is just my imagination, but,) she did seem to be dressed more frequently in colors that matched it.

Chris' Notes: Upon first tasting, one notices that this is a strong cocktail, (in fact, research partner this week, my wife, Cheryl, felt it a little too strong for her less-seasoned palette.)

Yes, this drink is very strong, but also very sweet, (Hey! Just like me!) In fact, the strength and the sweetness of this cocktail are in such well-balanced proportion that they seem to meet, like destiny-bound lovers in a special place; a placed talked of only in fairy tales and legends...

I'm sorry. I digress.

As I was saying, the warmth of the brandy mixes really nicely with the sweet ginger and brown sugar, (and don't underestimate the influence of that slice of orange, either!) and the result is a great, delicately complex, and uncommon dessert/after dinner cocktail.

Enjoy & Cheers, Chris

Domaine de Canton Home Page

Johnnie Mac

"So, what's on for New Year's?" I asked Joe, all excited for a nice winter's brew to warm the chill out of my bones.

"Hogmanay!" he replied.

"Hogmawha? Sounds, uh, tasty."

Joe explained, (with the needed patience,) how "Hogmanay" was not the drink for New Year's, but the name of the holiday itself. At least the holiday celebrated in Scotland, from where this week's 'Greatest Drink in World' hails.

'Twas many years ago. A young Joe, then a journeyman, plying his mixological trade from town to town, found himself at a wee pub just north of Aberdeen. Mid-afternoon saw locals wander in and, along with their square sausage, tatties, and scones, a common order was the Whisky Mac. At this point of his travels, Joe knew of this drink, and had mixed his share, but it wasn't until that mid-winter's chill at the pub had he witnesses firsthand the drink's hold on it's people. And for good reason; this drink is among their own and absolutely brilliant.

The Recipe:

- Mix equal parts Johnnie Walker Black and Stone's Ginger Wine

- Add boiling water to taste.

Most commonly served in a whisky glass, (mine arrived in a brandy snifter, apparently to amplify the experience through both the feel of the heat and the smell of the ginger, or something like that.)

Original recipe by Col. MacDonald, RAJ, India

Bartender's Notes: The Whisky Mac is a traditional Scottish drink, and with the New Year's Eve celebration of Hogmanay, it seemed only natural to combine the two.

The 'Whisky Mac' was invented in the 1800's when a Scottish Colonel in the Indian Army decided to mix Ginger Wine in with his scotch. This may have something to do with the belief that ginger, and likewise Ginger Wine, possessed medicinal and aphrodisiacal properties, which may have been the impetus behind the slogan, "Stay Up With Stone's!"

The recipe calls for scotch, and Johnnie Walker Black is among the higher-end, blended whiskies. It's addition is what gives the drink the name, the "Johnnie Mac."

It is important to note that "scotch" means the drink and not the people. The people are know as "The Scots" and referring wrongly to one or the other would be unwise in either situation.

Chris's Notes: With the first sip of this concoction, I was awash with warmth. It was like drinking a hug from a favorite aunt. In it's warm embrace, I found a comfort and support. The crisp snap of the Johnnie Walker, complimented expertly by the sweet ginger, was brought up to new heights with the addition of the hot water. It was as if my whole self was going, "Aaaahhh" and "Mmmmm," at the same time, watching the shivers leave me. This is a highly recommended cocktail to warm a body this time of year, and not something to just be reserved for Hogmanay or New Years.

For a more in-depth look at Johnnie Walker and his legacy, you can view the 6 minute film, "The Man Who Walked Around the World," starring Robert Carlysle, Right here!

(Click for the Johnny Walker film.)

So get your Black Bun and "Lang may yer lum reek"

Chris