Latest Drink Recipe
In my opinion, one of the greatest triumphs of the cocktail renaissance is the rediscovery of the classic Old Fashioned. I’ve often spoken of how at some point after the repeal of Prohibition, the Old Fashioned became lost and possibly confused with a long-forgotten drink called a Smash (basically a tarted-up Mint Julep covered in fruit), a mere husk of its former, glorious self.
For decades, bartenders just like me served a limp, weak concoction consisting of a half-muddled sugar cube, a mashed-up neon red cherry and orange, a splash of whiskey, and some soda water drowning the results.
With a little luck, and a lot of hard work, that’s all changed with the renewed interest in classic cocktails. Now at any given night at my bar you can find literally a dozen people sipping on two ounces bourbon touched with a teaspoon of sugar and two dashes of bitters, garnished with a simple orange twist over a couple big ice cubes.
But don’t try to pull that bullshit with the good people of the Great State of Wisconsin, where the Brandy Old Fashioned rules supreme. It’s not the same drink as above, it just shares a name. And if you make it right, really right, it’s a damn delicious cocktail and worthy of examination.
Being located in a hotel, we’re used to serving folks from all over the world. And the first time I witnessed a guest from Wisconsin stare blankly as one of my bartenders handed over two ounces of Cognac touched with a teaspoon of sugar and two dashes of bitters and garnished with a simple orange twist over a couple big ice cubes, I knew some further training was in order.
So in the name of making cocktails – all cocktails – with as much of our hearts as we can offer, I present to you what I believe to be the perfect Brandy Old Fashioned… Wisconsin-style.
I start with an old fashioned glass I’ve chilled in the freezer. Call it a tumbler, call it a double rocks glass, or call it a bucket, it’s a glass you’re familiar with. To that I add two dashes of Angostura bitters and a teaspoon of sugar. If I’m in a hurry I use a 2:1 simple syrup, but if I’m going to spend some time, I use a sugar cube. The sugar cube is preferable here because it’s going to add some friction to the muddling we’re about to do. Brace yourselves, cocktail “nerds”.
Next I’ll take a thick-cut orange wedge, and a cherry. The usual suspect here is a grocery store maraschino cherry, but I always choose a brandied Amarena cherry. Remember, you’re going to get out what you put in, so a quality cherry is going to make the drink that much better.
I muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to touch the orange peel too much as it’ll bring unwanted bitterness to the party – just work around the peel and pulverize that orange meat.
Your standard Brandy Old Fashioned brandy of choice is Korbel: cheap California brandy. Considering the hundreds of thousands of cases they ship to Wisconsin every year, it might be considered sacrosanct to use anything else. But if you want to do this right, really right, then do yourself a favor and use some good Cognac. I have my preferred brandy, you have yours.
At this point your typical Wisconsinite barkeep is going to add ice and finish the drink in one of two main ways: sweet or sour. Those who take it sweet will ask for a splash of Sprite or 7-Up, those who take it sour get a dose of Collins Mix or Squirt. To me, it’s just a way of watering down the drink, so I leave out the soda and take a more… cocktail-y method.
Crushed ice is a must for me whenever I whip up a Brandy Old Fashioned. I always skip the soda and let the tiny shards of ice do the work, taming those strong, sweet flavors and turning this into a drink you can sip slowly.
As for a garnish, most will throw a “flag” of an orange wedge and a cherry spiked through with a wooden toothpick, but my take here is that those things are already in the drink, so I skip ‘em. Besides, how pretty does that look without the goofy fruit salad perched over the top?
You know, it’s something to enjoy sipping on while you cook up some bratwurst and onions in a boiling kettle of beer before everyone comes over to watch the Packers game. Drink accordingly.
Brandy Old Fashioned
1 sugar cube or 1 tsp 2:1 simple syrup
2 dashes Angostura bitters
1 orange wedge
1 cherry, preferably Amarena or Maraska
2 oz brandy or Cognac
In a chilled old fashioned glass, muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to work the orange peel. Add brandy or Cognac, stir, and fill glass with crushed ice and serve.
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About Me
My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, 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.
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?
30 Jul 2012 at 4:56 PM 30. Joel
Janet,
I know this answer is three years late, but Whaler’s rum is excellent in a Dark & Stormy. Whaler’s smells wonderfully like brown sugar and vanilla and makes for a very dark and very delicious Dark & Stormy.
Enjoy.
11 Sep 2012 at 5:17 AM 31. Carl-Johan
I just made five bottles of this and two bottles of homemade Kahlua for a party this Saturday.
It tastes divine, running to the liquor store for some Black Seal now!
09 Dec 2012 at 8:52 PM 32. Ted Mills
Jeffrey,
My local fine cocktail emporium features cocktails and their debut date. Their earliest is a Dark ‘n’ Stormy with the date listed as unknown.
I’m surprised that you have this listed as a trademarked Gosling’s drink without any mention of a reference.
For one thing I don’t believe they have the lockdown on a very old cocktail, when the Old Fashioned and Manhattans are “public domain”, and I was hoping you’d weigh in on this.
Where’s your proof, other than a Gosling’s press release, that they “invented” this cocktail?
I call bullshit.