The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.
Recipe information
Yield
Makes 2 Servings
Ingredients
Spiced Rum
2
teaspoons allspice berries
2
teaspoons black peppercorns
4
1” strips orange zest (removed with a vegetable peeler)
1
750-ml bottle dark rum
cocktail
3
oz. fresh lime juice
1
12-oz. can ginger beer
2
lime wedges (for serving)
Preparation
special equipment:
Step 1
A spice mill or mortar and pestle
spiced rum
Step 2
Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
Step 3
DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
cocktail
Step 4
Combine lime juice and 4 oz. spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.