This is a Dark and Stormy made with homemade Ginger Beer and dark rum.
I found the recipe from The Paupered Chef and modified just a bit:
- 1 pound fresh ginger
- 4 cups sugar
- juice of four lemons
- 4 quarts boiling water
- 1 packet of Red Star Premier Cuvee Yeast
These are my steps
- Run the ginger through the food processor and put it in a saucepot with the sugar and the lemon juice
- Add the boiling water and stir to dissolve the sugar
- Throw it in the fridge for about 2 hours, I check it about every 45 minutes until it reaches about 75-80 degrees
- Pull it out and pitch (fancy word for put the yeast in the pot) the yeast
- I usually leave it over night on the counter, to let the yeast activate and allow the ginger to steep
- After the yeast has activated and ginger is sufficiently steeped, scoop out as much ginger as you can and/or use a funnel with a strainer to transfer it into bottles.
- Let the sit on the counter for 5 or 6 hours, this allows the beer to carbonate
- Throw it in the fridge, when it’s cold it’s ready.
You can add a lime wedge and mix it with dark rum to make a dark and stormy, but I actually just prefer to drink it straight, it’s sweet like soda but has that amazing ginger spice.
