“DARK ‘N STORMY”

Introduction

On a visit to Plymouth recently, I stayed at the excellent value Copthorne Hotel. The charismatic bartender, Miguel, made me an superb Martini, just to my taste, but as I so recently wrote up this cocktail, I’m featuring another. I spotted a bottle of Gosling’s Rum, so the following evening I chose a Dark ‘n Stormy - this should incorporate Gosling’s Rum as the name is protected! According to Simon Difford, there are two versions: Integrated and Layered. Miguel used the traditional Layered Method but Simon Difford’s alternative version is very attractive too: www.diffordsguide.com/cocktails/recipe/619/ dark-n-stormy-diffords-recipe

INGREDIENTS: (TRADITIONAL LAYERED VERSION)

75ml Ginger Beer (I used Fever Tree)

45ml Gosling’s “Black Seal”, Bermuda Black Rum, 40% abv

Garnish: Lime wedge

Method

POUR Ginger Beer into ice-filled Highball glass (approx. 300ml), then FLOAT rum over back of a spoon

Comments

My personal preference is for Simon Difford’s recipe, as the lime juice and bitters create a more complex, interesting balance. But as with so many cocktails, it’s always a matter of personal taste.

By Martin G Straus

Past South-West Chairman, UKBG

INGREDIENTS

175g caster sugar

175g rhubarb (halved lengthways then diced)

2 tbsp sunflower oil

1 egg

1 tsp vanilla extract

125ml buttermilk

200g plain flour

METHOD

1 tsp baking powder

1 tsp bicarbonate of soda

For the crumble topping

50g light muscovado sugar

50g plain flour

25g porridge oats

1 tsp ground cinnamon

50g butter

1. Preheat the oven to 220C / 200C fan /gas mark 7. Fill a 12-hole muffin tray with paper muffin cases.

2. Mix the sugar and rhubarb together and set on one side.

3. To make the crumble topping mix together the muscovado sugar with the flour, oats and cinnamon. Rub the butter into the mixture until it comes together into crumbly clumps.

4. Beat the oil and the egg lightly together, then stir in the vanilla and buttermilk. Pour the mixture over the sugar-coated rhubarb. Add the flour, baking powder and bicarbonate of soda and mix well.

5. Spoon the mixture into the cases, then cover each one with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack.