I’ve been traveling and hobnobbing with entertainment industry folks this week, so work and body clock are all off. Now I’m back in the deep Cleveland gray and longing for the fine days of cooking in Key West, so I’m reposting this most excellent cocktail that started off all those long lovely boozy nights in the southernmost with my sailing family, the Dark & Stormy: Gosling’s rum, ginger beer, and lime. I like equal parts rum and ginger beer, because that’s me; the traditional ratio is 2:1 beer to rum. This time I’d like to stress the use of lime. There should be plenty in the perfect Dark & Stormy or the drink is cloying after the first sip or two. Don’t give a desultory squeeze but rather an aggressive one, as much as half Read On »

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Last week’s cocktail post, The Moscow Mule, allowed me to show off OYO, the awesome Columbus, Ohio, vodka by Middle West Spirits, but it also got me thinking about how cool ginger beer is. It also demonstrates how specific drinks are defined by the spirit used. The Manhattan, made with American whiskey, becomes a Rob Roy when made with scotch (not a “scotch Manhattan”). A Martini made with vodka becomes a Kangaroo (not a “vodka martini”). Swap out the vodka in a Moscow Mule and you don’t have a “rum Moscow Mule,” you have a Dark and Stormy. (I don’t know if this is an official cocktail, but it’s great from a taste standpoint, noted by a commenter: make a Dark and Stormy with Maker’s Mark instead of rum and you have a “Mark and Read On »

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