Hello, again. I didn’t mean for my next post to be another cocktail, and I even asked Braeden if he thought you all would mind if I posted two, two! recipes for cocktails in a row. He responded, “They’re people. They’ll like it.”
So, here we are!
Have you heard of ginger beer? If not, allow me to introduce you.
This drink, which Braeden calls No Quarter, showcases ginger beer quiiiiite nicely. It’s Braeden’s take on a Dark ‘n’ Stormy, of which there can be only one. We take some rum, juice of a freshly squeezed lime, a few dashes of bitters, and shake them with ice. Then, simply pour in a glass and top with ginger beer.
It’s. So. Good.
Notes: We highly recommend Mount Gay Rum, or “the rum that invented rum.” We used the Eclipse rum, which is a nice amber and my favorite of the Mount Gay rums. For bitters we used Peychaud’s, but I suspect Angostura would also be nice (and if you don’t have bitters, by all means make this drink without. But then go buy bitters.) As for the ginger beer, we were only able to conveniently find Goya brand at a nearby supermarket. It’s very good, and a bit spicy – I didn’t love the spicy at first, but quickly grew to find it addicting. There are other brands of ginger beer out there which are a bit more mellow, such as Reed’s. If you do a little research or have a Jamaican or other Caribbean restaurant near you, you can easily find many different kinds of ginger beer. *UPDATE: So we tried Reed’s, and it wasn’t our favorite – too mellow, not quite as kicky as other ginger beers I’ve found in little DC markets. I suggest starting with Goya, then trying other ginger beers you happen to find.
For two drinks:
- 2 – 3 ounces rum (see notes)
- juice of one lime
- 3 drops bitters
- 12 ounces ginger beer (see notes)
Combine rum, lime juice, and bitters with ice in a shaker; shake 10 seconds until chilled. (Or, you could stir together rum, lime juice, and bitters in a glass, then add ice later). Pour into two tall glasses filled with ice; top with ginger beer.
Cheers, to an excellent weekend.