Spiced Dark and StormyMarcus Nilsson
The longer the spices infuse in the rum, the more flavorful it will be.
Recipe information
Yield
Makes 2
Ingredients
Spiced rum:
2 teaspoons allspice berries
2 teaspoons black peppercorns
4 1" strips orange zest (removed with a vegetable peeler)
1 750-milliliter bottle dark rum
Cocktail:
3 ounces fresh lime juice
1 12-ounce can ginger beer
2 lime wedges (for serving)
Special Equipment
A spice mill or mortar and pestle
Preparation
For spiced rum:
Step 1
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 2
DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
For cocktail:
Step 3
Combine lime juice and 4 ounces 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.
