Frozen Dark 'n Stormy Recipe
A summer classic that steps it up a bit
Welcome to Frozen Drinks Week on Food Republic. We’re excited to bring you a bunch of stories that will make surviving the summer heat a little more — spirited.
This cocktail from Battery Harris cocktail director Saul Ranella takes the classic dark ‘n stormy we’ve all loved (basically since we first started drinking indoors during flash summer storms) and cranks it up a bit with a complex five spice reduction that isn’t as hard to make as it sounds. We were sipping one last night in fact. Battery Harris is a craft beer and cocktail bar with benefits — the benefits being a solid menu of Caribbean and Southern staples (jerk chicken, Jamaican patties). Ranella came from La Mar Cebicheria in San Francisco before opening Battery Harris in Williamsburg.
In a blender, add ice, rum and lime juice and crush until smooth. Pour into glass and top with Five Spice Ginger Reduction. Garnish with mint leaf and serve immediately.
Five Spice Ginger Reduction
3 teaspoon ground allspice
3 teaspoon ground cinnamon
3 teaspoon powdered ginger
3 teaspoon ground black pepper
3 teaspoon jerk seasoning (found at Caribbean grocery stores)
1 cup water
1 cup Demerara Sugar
2 tablespoon sliced fresh ginger (or more as desired)
Pan roast the powdered spices in a dry pan on high heat, stirring constantly for one minute. Remove from heat and set aside. In a small saucepan on medium high heat, make an equal-parts simple syrup with water and Demerera sugar. Add sliced ginger and let boil until thickened. Add toasted spices, stir, and set aside to allow spices to infuse the syrup. Chill until ready to use.