One advantage I have in my career – and believe me, I thank my lucky stars every day for my good fortune in this regard – is that I travel a lot. And when I do travel, I get to visit the greatest bars in the world and spend time picking the brains of the world’s greatest bartenders.
The most recent drink to grace our cocktail list is the result of my travels.
Taking inspiration from many sources, my initial interest in bitter, sour and sweet with a distinctly tropical bent was taken directly from the ever-brilliant Giuseppe Gonzalez and his now-famous Trinidad Sour.
While I, and the rest of the world, was taken by the combination of bitter, herbal, sweet flavors, it never really struck me as a an extensible sort of drink style until I came across Andrew Bohrer’s amaro-based Mai Tai variation called the “Elena’s Virtue”. Now here was a drink with legs, and a hint of what was to come in the world of cocktails, in my humble opinion.
But what New York and Seattle do well, San Francisco often does better, and usually with a lot more Fernet Branca, and that’s the conversation I had with Josh Harris while competing in the Domaine de Canton finals in St. Maarten this spring. And after tasting his simple concoction of ginger liqueur, pineapple and Fernet Branca I knew it was time for me to get my feet wet and try my hand at the herbal tropical sour.
The result has been a smash hit at the bar, as it very much follows in the style of our restaurant bar, a reflection of the crafted European style of cooking that emerges from the kitchen on a nightly basis. In other words, earthy, sour, herbal flavors do very, very well where we work.
Put all of this together, throw in a desire to explore the dusty, neglected bottle of Drambuie, and an early morning racking one’s brain to come up with a drink name (the original intent was Brixton Club) and a star was born:
Kingston Club
1½ oz Drambuie
1½ oz pineapple juice
¾ oz lime juice
1 tsp Fernet Branca
3 dashes Angostura bitters
Shake ingredients with ice and finish with 1 oz soda water. Strain mix over fresh ice into a chilled collins glass and garnish with an orange twist.
A side project, an experiment or just a simple curiosity that turned into a delicious phenomenon that we're still serving to much delight at our bar, barrel aged cocktails explore the gentle manipulation of a drink's flavors over time. This post details the inspiration, the history and the methods behind my barrel aged cocktails.
My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients.
Turned off by the glop you find in the grocery store, and unable to endure another long egg and cream whipping session, I set out to build an egg nog recipe from the ground up that retained the character of the orginal formula, was easy to make in a few minutes at home or at the bar, and tasted absolutely delicious. See if you agree with the result.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
An authentic Dark and Stormy made with Gosling’s rum and homemade ginger beer is the ideal prelude to summer, when the spring months are arriving like lions and one’s mind turns to thoughts of lambs.
The national drink of Bermuda, a true Dark and Stormy is never made with Jamaican ginger brew or weak ginger ale. Only the real stuff made in small batches will do, so try this recipe at home or seek out a case of Barritt’s or Blenheim if you can.
Have you tried Cruzan Black Strap Rum? It’s even darker and stronger than Black Seal. Stands up to Blenheim’s pretty well, but makes it a slow sipping drink.
24 Apr 2008 at 10:42 AM 2. Dan
I absolutely love a good Dark and Stormy. I like to add about half an ounce of lime juice to mine.
How do you feel about the Bundaberg Ginger Beer. It is the only one I can find locally on a regular basis that has enough bite for me.
I do make ginger syrup for cocktails, and I have always wanted to experiment making my own ginger beer, but wanted to let it ferment naturally. After Googling it I just got frustrated reading about starters and such.
But WAIT, now I have your recipe and your method sounds much easier. Thanks for the yeast resource
25 Apr 2008 at 6:10 AM 5. Kelsey Crenshaw
My family’s from Birmingham, Al…I really Like Buffalo Rock Gingerale…it is so spicy you swear there was a ginger farm in the container…it’s been around for like 100 years….if you can find it try it. This website is one of the best out there, Mr. Morganthaler you have stollen my heart…
Sheesh, Mike, I was trying to score some free samples. But I guess I’ll go shopping for yet more cocktail ingredients.
Thanks a lot!
Jeff
02 May 2008 at 8:06 PM 11. dave
My favorite Ginger Beer is Regatta, it’s nice and spicey but has a real mellow finish, even a little citrusy, it’s a Bermuda Ginger Beer so makes a great Dark and Stormy. I usually drink with Gosling’s but but Mt Gay and the dark Tommy Bahama Rum work great.
I’ve not had the Blenheim for years. Thanks for reminding me that I must order a case!
17 Jun 2008 at 6:46 AM 13. Marcus
do you take the photos of your drinks? the photo up the top there is a beautiful shot of a dark n stormy! i’m off out to buy some black seal today because of it…
Gosling’s should buy the picture to use on their site because their’s looks rubbish.
Well I can’t even get the black seal from my local wine merchant. They do 24 other types of Caribbean rum! Bah… I looked online and found http://www.blackseal.co.uk though so I’ll buy a bottle there I think.
Can’t get Barritt’s either by the way (though I’m going to try your recipe first I reckon!). The site reccomends “Old Jamaican” Ginger Beer. I’ve tasted the difference between this one and supermarket stuff. It is a hell of a lot better.
Seriously! Bermuda is a “British overseas territory”… And we can’t even get their beer.
Really looking forward to trying the ginger beer recipe. Any idea if this method is applicable to other sparkling beverages? Sparkling fruit juices, per chance?
Yes, this method does work well with other types of sparkling beverages.
14 Jan 2009 at 9:20 AM 18. Laura
Is this drink also known as a Stormy Sailor? A friend that sails one of the #1 rules is to keep the Captain supplied with Stormy Sailors. She said it is rum and ginger beer. This is the only drink I have found close to that description on the internet.
Laura – As I’ve never heard of rum and ginger beer referred to as a “Stormy Sailor” I’m going to guess that your friend is one of the very few people that uses that particular name. The rest of us just call it a good old fashioned Dark and Stormy.
14 Jan 2009 at 11:45 AM 20. Laura
Jeff,Thank you for your quick reply. She may have heard it called that in her sailing circles. Especially since the ginger is good for any landlubbers that may be nausea.
21 May 2009 at 2:25 PM 21. Janet
What about using Whaler’s Original Dark Rum? Anyone tried that? I saw it at Trader Joe’s for $10….
20 Sep 2010 at 1:04 AM 22. Peter S
You missed the essential part of a Dark and Stormy: adding the Gosling’s last! It creates the look of a dark cloud that settles into the drink, hence the name. You can mix it together after you serve it, but I say presentation matters. I know that’s how it’s done in Bermuda because I went there a year ago and Gosling’s marketing director and Maxwell Gosling, heir to the company, came to my hotel for a rum tasting and they showed how to make the drink.
20 Feb 2011 at 1:05 AM 23. oversea
Thanks for this simple and tasty recipe here Jeffrey! Made it about ten times now and i absolutely fell in love with it. Ginger Beer is hard to get here in germany so i am very thankful !
Many of Your ideas are a true inspiration to me.
Greetings from germany
22 May 2011 at 10:46 AM 24. Ivey
do u know where i can purchase a can of dark n stormy in the USA. i have really searched the web and can not find it. i want the can that is already mixed with the rum and ginger beer. pls let me know
thank u
27 Aug 2011 at 8:13 AM 25. prufrock
I put the Dark & Stormy on my cocktail menu a few years ago, and was using Barritt’s– but the cost per ounce was like using cans of Heineken. I don’t believe in high price-points that prevent one from enjoying a second or third drink, so I looked online for a reasonably simple method of making my own ginger beer. I was a bit scared of the fermentation (and risk of inconsistent production, et al) so I did my own thing and ordered post-mix ginger ale in a tank, and added a solution of freshly juiced ginger and lemons. It tasted great– had the bright heat of the ginger, the tart sharpness of the lemon juice, and the depth of sweetness and sparkle from the ginger ale. Cheap, and kind cheesy, but much more profitable than using partial cans of spendy ginger beer. I cannot wait to try this recipe–thanks! Also– if you’ve never had Alnwick Vattted Rum, please do try to get some. I spent a year of college in Alnwick, and would make awesome Cuba Librés with their 92º rum. I believe it is a different rum now, but still…. check it out!
27 Aug 2011 at 4:55 PM 26. Karen
I use Maine Root Ginger Brew, bottled in Portland, ME, for my Dark and Stormy. It’s very spicy and stands up well to the Black Seal rum. It’s hard to get outside of Maine. It’s also delicious alone if you can take the heat.
15 Oct 2011 at 8:03 PM 27. Marlene Glaser
I also agree with a poster above– I highly recommend trying Buffalo Rock in a dark and stormy. It’s a fiery ginger beverage that is somewhere between a ginger ale and a ginger bee. It’s worshiped by many.
31 Oct 2011 at 2:29 PM 28. randy
Introduced to the drink this summer. It’s perfectly complimented by a large leafy sprig of horehound (the plant)as the garnish. Also, a chunk of fresh ginger and a couple of drops of blackstrap.
12 Nov 2011 at 1:53 PM 29. paul
What about floating some domains de canton on the top of a dark and stormy. Is that sacrilegious?
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24 Apr 2008 at 9:59 AM 1. jason0x21
Have you tried Cruzan Black Strap Rum? It’s even darker and stronger than Black Seal. Stands up to Blenheim’s pretty well, but makes it a slow sipping drink.
24 Apr 2008 at 10:42 AM 2. Dan
I absolutely love a good Dark and Stormy. I like to add about half an ounce of lime juice to mine.
24 Apr 2008 at 11:22 AM 3. Jeffrey Morgenthaler
I actually do like the Cruzan Black Strap with ginger beer, Jason. Very dark. Very stormy.
And Dan, the big squeeze of fresh lime is essential. I wouldn’t even think of having a Dark and Stormy without it!
24 Apr 2008 at 11:55 AM 4. syoung68
How do you feel about the Bundaberg Ginger Beer. It is the only one I can find locally on a regular basis that has enough bite for me.
I do make ginger syrup for cocktails, and I have always wanted to experiment making my own ginger beer, but wanted to let it ferment naturally. After Googling it I just got frustrated reading about starters and such.
But WAIT, now I have your recipe and your method sounds much easier. Thanks for the yeast resource
25 Apr 2008 at 6:10 AM 5. Kelsey Crenshaw
My family’s from Birmingham, Al…I really Like Buffalo Rock Gingerale…it is so spicy you swear there was a ginger farm in the container…it’s been around for like 100 years….if you can find it try it. This website is one of the best out there, Mr. Morganthaler you have stollen my heart…
25 Apr 2008 at 8:24 PM 6. Marc @ NoRecipes
I’ve never had homemade ginger beer. Gonna have to give this one a try.
25 Apr 2008 at 10:20 PM 7. Mike S.
I think Bundaberg (“The Bunda from Down Unda”) is excellent. My favorite of the commercially-available ginger beers.
Cheers!
26 Apr 2008 at 11:53 AM 8. Jeffrey Morgenthaler
I haven’t had the opportunity to try Bundaberg. Anyone want to send me a sample?
Jeff
30 Apr 2008 at 9:52 PM 9. Mike S.
Beverages & More in CA carries it, and I think they’ll ship — http://www.bevmo.com.
Cheers!
30 Apr 2008 at 9:55 PM 10. Jeffrey Morgenthaler
Sheesh, Mike, I was trying to score some free samples. But I guess I’ll go shopping for yet more cocktail ingredients.
Thanks a lot!
Jeff
02 May 2008 at 8:06 PM 11. dave
My favorite Ginger Beer is Regatta, it’s nice and spicey but has a real mellow finish, even a little citrusy, it’s a Bermuda Ginger Beer so makes a great Dark and Stormy. I usually drink with Gosling’s but but Mt Gay and the dark Tommy Bahama Rum work great.
03 May 2008 at 11:25 AM 12. Ouroboros
I’ve not had the Blenheim for years. Thanks for reminding me that I must order a case!
17 Jun 2008 at 6:46 AM 13. Marcus
do you take the photos of your drinks? the photo up the top there is a beautiful shot of a dark n stormy! i’m off out to buy some black seal today because of it…
17 Jun 2008 at 10:03 AM 14. Jeffrey Morgenthaler
Marcus – Yes, I’m taking all the photos for my site now, and thank you. I was really happy with the way that one turned out.
Mike S. – Picked up some Bundaberg this weekend at Cost Plus and you’re right – it is excellent stuff.
17 Jun 2008 at 6:52 PM 15. Marcus
Gosling’s should buy the picture to use on their site because their’s looks rubbish.
Well I can’t even get the black seal from my local wine merchant. They do 24 other types of Caribbean rum! Bah… I looked online and found http://www.blackseal.co.uk though so I’ll buy a bottle there I think.
Can’t get Barritt’s either by the way (though I’m going to try your recipe first I reckon!). The site reccomends “Old Jamaican” Ginger Beer. I’ve tasted the difference between this one and supermarket stuff. It is a hell of a lot better.
Seriously! Bermuda is a “British overseas territory”… And we can’t even get their beer.
(Actually I just found this one too: http://www.thedrinkshop.com/products/nlpdetail.php?prodid=2745
What is the overproof version like? Would be fun to have it flaming aswell, haha!)
19 Nov 2008 at 5:31 PM 16. Corey
Really looking forward to trying the ginger beer recipe. Any idea if this method is applicable to other sparkling beverages? Sparkling fruit juices, per chance?
21 Nov 2008 at 10:31 AM 17. Jeffrey Morgenthaler
Yes, this method does work well with other types of sparkling beverages.
14 Jan 2009 at 9:20 AM 18. Laura
Is this drink also known as a Stormy Sailor? A friend that sails one of the #1 rules is to keep the Captain supplied with Stormy Sailors. She said it is rum and ginger beer. This is the only drink I have found close to that description on the internet.
14 Jan 2009 at 11:31 AM 19. Jeffrey Morgenthaler
Laura – As I’ve never heard of rum and ginger beer referred to as a “Stormy Sailor” I’m going to guess that your friend is one of the very few people that uses that particular name. The rest of us just call it a good old fashioned Dark and Stormy.
14 Jan 2009 at 11:45 AM 20. Laura
Jeff,Thank you for your quick reply. She may have heard it called that in her sailing circles. Especially since the ginger is good for any landlubbers that may be nausea.
21 May 2009 at 2:25 PM 21. Janet
What about using Whaler’s Original Dark Rum? Anyone tried that? I saw it at Trader Joe’s for $10….
20 Sep 2010 at 1:04 AM 22. Peter S
You missed the essential part of a Dark and Stormy: adding the Gosling’s last! It creates the look of a dark cloud that settles into the drink, hence the name. You can mix it together after you serve it, but I say presentation matters. I know that’s how it’s done in Bermuda because I went there a year ago and Gosling’s marketing director and Maxwell Gosling, heir to the company, came to my hotel for a rum tasting and they showed how to make the drink.
20 Feb 2011 at 1:05 AM 23. oversea
Thanks for this simple and tasty recipe here Jeffrey! Made it about ten times now and i absolutely fell in love with it. Ginger Beer is hard to get here in germany so i am very thankful !
Many of Your ideas are a true inspiration to me.
Greetings from germany
22 May 2011 at 10:46 AM 24. Ivey
do u know where i can purchase a can of dark n stormy in the USA. i have really searched the web and can not find it. i want the can that is already mixed with the rum and ginger beer. pls let me know
thank u
27 Aug 2011 at 8:13 AM 25. prufrock
I put the Dark & Stormy on my cocktail menu a few years ago, and was using Barritt’s– but the cost per ounce was like using cans of Heineken. I don’t believe in high price-points that prevent one from enjoying a second or third drink, so I looked online for a reasonably simple method of making my own ginger beer. I was a bit scared of the fermentation (and risk of inconsistent production, et al) so I did my own thing and ordered post-mix ginger ale in a tank, and added a solution of freshly juiced ginger and lemons. It tasted great– had the bright heat of the ginger, the tart sharpness of the lemon juice, and the depth of sweetness and sparkle from the ginger ale. Cheap, and kind cheesy, but much more profitable than using partial cans of spendy ginger beer. I cannot wait to try this recipe–thanks! Also– if you’ve never had Alnwick Vattted Rum, please do try to get some. I spent a year of college in Alnwick, and would make awesome Cuba Librés with their 92º rum. I believe it is a different rum now, but still…. check it out!
27 Aug 2011 at 4:55 PM 26. Karen
I use Maine Root Ginger Brew, bottled in Portland, ME, for my Dark and Stormy. It’s very spicy and stands up well to the Black Seal rum. It’s hard to get outside of Maine. It’s also delicious alone if you can take the heat.
15 Oct 2011 at 8:03 PM 27. Marlene Glaser
I also agree with a poster above– I highly recommend trying Buffalo Rock in a dark and stormy. It’s a fiery ginger beverage that is somewhere between a ginger ale and a ginger bee. It’s worshiped by many.
31 Oct 2011 at 2:29 PM 28. randy
Introduced to the drink this summer. It’s perfectly complimented by a large leafy sprig of horehound (the plant)as the garnish. Also, a chunk of fresh ginger and a couple of drops of blackstrap.
12 Nov 2011 at 1:53 PM 29. paul
What about floating some domains de canton on the top of a dark and stormy. Is that sacrilegious?