adult | alcohol | beverage | d.i.y. (do it yourself) | ginger | halloween | lime | syrups & infusions

It was a dark & stormy All Hallows Eve….

October 29, 2012


Happy Halloween my little zombies! No, it isn’t quite Halloween yet, but it’s close enough. And I thought a cocktail called a “dark ‘n’ stormy” would be a perfect treat for sharing with you on Halloween. Come on. Is there a better named drink than that for Wednesday night? No. Not only for Wednesday night, but tonight– since the ridiculous Hurricane Sandy is barreling her way up here to NY today. And what could be better than a delicious spooky sounding cocktail made with homemade ingredients for a pre-Halloween storm dubbed “Frankenstorm”?

Ugh, I know. It sucks. I really hate hurricanes. Down in NOLA or other hurricane-prone places, people have “hurricane parties“; they’re so used to it. But see, here in New York we don’t get them often. we aren’t used to it at all, and they can be terrifying. And the shitty thing about it is not only do we never get ’em, but when we do… they’re usually a doozy. Especially these “once in a lifetime” ones that combine with Nor’Easters or cold fronts to make a monster of a storm. They’re historic storms that end up not only knocking out power & screwing everyone else’s life up for days if not weeks, but sadly killing people on a grand scale. But what is there to do about it? Nothing. Nothing but sit & wait it out. Mother Nature does what she wants. It’s her world, we all just live in it. Respect your mother, right?

It seems I’ve been posting tons of drinks & alcohol infusions & such lately; pumpkin spice latte mix, candy corn vodka, now this. But I can’t help it. Once you start with this stuff you can’t stop. And this particular post all started when I made my own ginger ale… or ginger beer, actually.

The original recipe requires only ginger, sugar, water, lemon juice and a fungal-bacteria symbiote[4] known as a ginger beer plant. Fermentation over a few days turns the mixture into ginger beer.

Forms of live culture other than the ginger beer plant can produce a fermented ginger beer. Cultures used include brewers or baker’s yeast, lactic acid bacteria, kefir grains, and tibicos. Brewing ginger beer generates carbon dioxide as in beer. The alcohol content, when produced by the traditional process can be high, up to 11 %,[2] although ginger beer is usually brewed with much less alcohol.

Brewed ginger beer often includes other flavorings, prominently lemon or lime juice. These juices are not merely ornamental, however, as they establish an acidic pH balance for the solution; this helps in both protecting the ginger beer from other cultures, as well as facilitating sugar inversion to increase the availability of the more readily metabolised fructose and glucose. Other, more strictly flavoring-specific, elements have often included: citrus zests; cayenne pepper and other hot spices; and admixtures from other brews such as nettle or dandelion beers.


I had wanted to do it for a long time, but I kept putting it off & putting it off. I don’t really know why- maybe because I just kept thinking it would be more complicated than it is? Or maybe ’cause I can be kinda lazy. Whatever. But at any rate, I finally got to a point where I decided I was going to do it. And I did. Complete with a scary little bat flying around…


I found two awesome recipes here and I figured I’d try them both. The first one I made was the “fermented” version; made with yeast. It was super easy to make and even though it took almost 3 days to get to sip on, it was more than worth it. I used lime juice instead of lemon and it was fine. Of course with that homemade yeasty-ness too. Not too shabby. But the thing I really wanted to do was make a dark ‘n’ stormy cocktail with it for Halloween. And boy, did I ever!

A Dark and Stormy (or Dark ‘n’ Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Bermuda and Australia. It consists of dark rum and ginger beer over ice. It is optionally accompanied by a slice of lime.

While the Dark ‘n’ Stormy is traditionally made with dark or black rum, one variation nicknamed the Light ‘n’ Stormy uses 10 Cane, a light rum, and Blenheim Old #3 Hot ginger ale.[7][8] Another variation on the Dark ‘n’ Stormy, called the Ginger Bush, swaps Rum for Bourbon.[citation needed]

For several years, Gosling’s has been a sponsor of the annual yachting regatta Chester Race Week in Chester, Nova Scotia. The Dark ‘n’ Stormy is the special drink of the night each year, made with ginger beer brewed by local Halifax, NS brewery Propeller Brewery.

Rum mixed with ginger wine is a particularly strong combination, known as a Turbo Dark N’ Stormy, and is a favourite tipple of Pembroke College Boat Club (Oxford).[citation needed]


Alright. So the drink really doesn’t have anything to do with Halloween or even this time of year. But the name, people… the name! And while I’m no expert on this drink, I find the homemade ginger beer really made all the difference. And as a matter of fact, I liked the process so much, I made brewed up a vanilla cream soda version the next night. And I’m planning on a root beer version. But you don’t care about all that. You wanna get drunk. I understand.

I actually found that this ginger beer was much better in the cocktail than it was alone.




  • 1 shot (or 2 ounces) of dark rum (preferably Gosling’s Black Seal, but anything dark will do- I used Myers’s myself)
  • 1 cup homemade ginger beer (recipe below)
  • One quarter of a lime
  • 1 sprig fresh mint


  1. In a glass filled with ice, pour rum, then pour ginger beer. Stir.
  2. Squeeze the lime in, and if you like, toss the lime right on in the glass.
  3. Top with mint, candied ginger, or lime if you’re fancy, or you can spear a lime slice on a fancy pick like my Halloween bat.
  4. Drink up.

HOMEMADE FERMENTED GINGER BEER (adapted a teensy bit from


  • 1 cup sugar
  • 1 1/2-2 tablespoons freshly grated ginger root
  • juice of one lime
  • 1/4 teaspoon baker’s yeast
  • cold fresh spring or filtered water (yeast does not like chlorine, so make sure you don’t use fresh tap water unless you let it sit overnight first)


  1. Through a funnel add sugar and yeast to a 2-liter plastic bottle. Mix grated ginger root and lime juice and then transfer it to a bottle, add water to fill it half way and shake well to mix all ingredients.
  2. Add more water, leaving about an inch head space, screw the cap on and shake again. You can also mix all the ingredients in a jar and then transfer to a plastic bottle.
  3. Leave in a warm place for about two days and then transfer to refrigerator, to stop fermentation process. Refrigerate overnight.
  4. Pour it through a strainer and enjoy!
My fancy French glass bottle was so tall it never fully made it into any of the shots! GRR…


Okay, now, technically the only rum you should use in a dark ‘n’ stormy is Gosling’s. They apparently patented it. But I don’t really see why you can’t, in the privacy of your own home, use whatever dark or spiced rum you have: Kraken, Sailor Jerry, Captain Morgan, Myers’s, Bacardi, etc. And also, technically, you can use ginger ale instead of ginger beer in a dark ‘n’ stormy. Nobody’s going to kill you. However traditionally, ginger beer is what’s used. So if you’re not going to make your own, then at least buy one. There are a huge variety of brands, from Goya, Reeds, Barritt’s & Regatta to those fancy small batch micro-brewed ones you can get at a natural market or beer distributor. And if you do make your own, and you find it too yeasty or too earthy for your taste, try using Champagne yeast instead of supermarket baker’s yeast in the next batch. I thought it was amazing, myself, but of course everyone has a different idea of what kind of ginger ale they like. Tweak it the way you want it. More sugar, less sugar, more ginger, lemon juice instead of lime juice, different yeast, etc.

Also just a small note of massive importance: you cannot use a sugar substitute. Yeast needs sugar to work it’s magic, so you could try lessening the amount of real sugar, and subbing Stevia or something for the rest… but you absolutely MUST use real sugar in some amount in order to get the yeast going. Also, because of this, there’s a minute amount of alcohol in the finished product. Nowhere near enough to matter, really, unless you’re restricted by health or religious factors. It probably amounts to the same percentage in chewing gum or something.

And now for something (not so) completely different…


The second one was a syrup that you mix with sparkling water or club soda to make an “instant” ginger ale. It’s sweeter, doesn’t have that ‘yeasty’ flavor of the other one and it’s very, very easy. Way easier than the fermented stuff, and that stuff is crazy easy in and of itself. Basically: one cup thinly sliced fresh ginger + one cup sugar + two cups water = ginger syrup. Put it all in a medium saucepan, bring to a light boil then lower the heat & simmer for ten minutes. It makes about 2 cups (mine filled a 16-ounce/pint jar almost to the top). Pop it in a jar or bottle, put it in the fridge and use it as you see fit. The website I got it from says one part syrup + three parts club soda (or sparkling water) makes a great instant (and fresh) ginger ale. Delicious. You can have it alone, but if you like you can just squeeze a little fresh lime juice and/and crush some mint in it and you’re on your way. DIY or Die! It’s a crisp, drier version of store-bought ginger ale. Probably cheaper too. Just keep the syrup in the fridge.

It definitely has a more “user friendly” taste than the fermented ginger beer. If you want to ease into making your own sodas, this would be the one to start with.


It’s not as dark as a store-bought ginger ale, but if you like more gingery flavor & add more syrup, it’ll get darker. And yes, you could use the ginger syrup/club soda mix in a Dark ‘n’ Stormy, too. And as an added plus, my mother informs me the ginger syrup is excellent in tea as well. Another plus? Ginger is soothing for stomach problems, and the fresher the better, so this syrup can act as a tummy soother if you’re nauseous or have other ailments of that sort. Which you just might on November 1st, after all that Halloween candy is eaten.

Keep your fingers crossed for me, guys. This storm is supposed to be a wicked one. Everyone else in Sandy’s path, be careful. And if you’re not in her path, be careful out there on Halloween. You never know who… or what… you’ll encounter. Even if it is dark, but not stormy. Bwahahahaha…


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  31. Freeze time. Exactly. But then we also want them to grow and change and meet those milestones, right? Maybe this is what parenthood, or life, is all about? Simultaneously desiring pause and progress? What’s interesting is that I can sit here this morning – amid the Rowley morning mayhem – and feel okay, good even, about the fact that my biggest little girl is about to graduate. Isn’t it fascinating that at times we can be so vulnerable and at times so strong? Thx for the comment, Amanda!!

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  60. Really enjoying your blog and awaiting your next post! I am still in my thirties but my father was born in Frankfurt before the Shoah and your recipes enable me to create his favourite childhood dishes. I also studied German and have a 1914 Jewish Hosuewive’s recipe book that I use sometimes. Kol Hakavod on your great writing and photos,from Sarah Prais in Israel

  61. #23 Will do. I appreciate it. Won’t start looking until the summer, and will take our time. looking for 3 bed 1.5/2 bath Cape Bi-Level, possibly Ranch. 350k looks to be doable; don’t need a lot of house, just comfortable.

  62. BonsoirComment pouvez vous etre surpris par la defaite de montpellier le 12 mai en bretagne, alors que le 26 avril, montpellier a perdu a Nimes, relegable également?les absents du coté de montpellier etant les memes qu’a Cesson

  63. I know another thing guys like to do with an unsupported strop is tie it off to something (a towel rack, bedpost, etc). Personally I use a wood backed strop myself and think it’s well worth the investment. I’ll be getting an article on stropping up sometime soon. Thanks for reading and commenting CD!Dan

  64. Hi Tom, Thanks a million for sharing your thoughts. Its really inspiring and helps me a lot! And, don’t bother about the other comments, some people never learn. Its truly great points that you’ve listed. Please keep up the good work, it makes a big difference (for good) to a lot of lives. It did… atleast to mine.

  65. Dude,I don’t see your date at the fabulous Carleton Music Bar & Grill in Halifax in these listings! FYI, we just won Music Nova Scotia’s Venue of the Year (for the 4th consecutive year) at the awards at White Point Beach last weekend!Oh, that date would be Wednesday, November 28th and show time is 8 PM. Tickets are $20 (cheap).

  66. Hey! This is my first visit to your blog! We are a collection of volunteers and starting a new project in a community in the same niche. Your blog provided us beneficial information to work on. You have done a wonderful job!

  67. incredible document…My spouse along along with i look at something the simple truth is interesting relating for your own prevailing web blog that makes it very say which i saved every single child faves….

  68. The amount of energy taken to run all those HPS lights is highly inefficient. To run all those lights off solar would take hundreds of panels. All of that energy to get a few salad greens? There is nothing “green” or environmentally friendly about this setup.But it does look cool.?

  69. I really like your blog, and totally agree with your sentiment about the grading system for reviewing games, it happens in mobile gaming too, some of the best games are left unnoticed because they are not featured in the front page of the app store, and people base alot of their gaming choices today on what other people think.

  70. ciao a tutti….. non so dove arriveremo .con questa omologazione abberrante della donna….in tutte le salse. ma so’ bene da dove sono partito.. non mi sento assolatemente a mio agio.. in questa omologazione dell’uomo ORCO a tutti i costi…ce ne vorrebbero di queste iniziative..atte ad aprire gli occhi a troppe persone… un abbraccio…….

  71. My grandfather built and operated the sixty room Bickerton Hotel at 102 Bubbling Well Road (1900-1925) in Shanghai, China. His name was Thomas Lacey Bickerton married Wilhelmina Paisley (Bickerton) We have many photographs of Shanghai. He was also involved in the Chinese Labour Corp (1915-1919). They moved to Tsingtao in 1926 living happily at Strand Beach. They were interned by the Japanese – POW camp from 1943 to 1945.I would like learn more on lives of those who resided in Shanghai and Tsingtao during that time. Thank you. Art Bickerton

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