Vanilla dark and stormy recipe
Bring a bit of sweetness to the classic dark and stormy with a touch of vanilla. Infused with spicy ginger, this makes for a cocktail that's worth giving as a gift.
See method- Makes 1 x 800ml bottle (12 servings)
- Takes 15 mins plus cooling
- 137 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 50g golden caster sugar
- 5 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
- ¼ tsp ground ginger
- 1 vanilla pod, halved and deseeded
- 500ml spiced rum
- 3 limes, juiced (you need 100ml), plus slices to serve
- ice
- ginger ale, to serve
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Shop ingredientsEach serving contains
- Energy
- 570kJ 137.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 11.4gProtein 0.1gFibre 0.0g
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- Put the sugar, chopped ginger, ginger syrup, ground ginger and 150ml water in a small saucepan. Bring to a gentle simmer over a low heat and cook until the sugar has dissolved. Remove from the heat, add the vanilla seeds and pod, and stir to infuse. Set aside to cool to room temperature.
- Strain the sugar syrup into a jug and discard the chopped ginger and vanilla pod. Add the rum and lime juice. Strain into a sterilised* bottle. Will keep in the fridge for up to 2 weeks.
- To serve, put 65-80ml of the dark and stormy mixture into a cocktail shaker and fill with ice. Shake vigorously for 30 secs, then strain into a highball glass with more ice and a slice of lime. Top up with ginger ale.
- See more Cocktail recipes
*To sterilise the bottles, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.
