Dark and Stormy

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:

These are my steps
  1. Run the ginger through the food processor and put it in a saucepot with the sugar and the lemon juice
  2. Add the boiling water and stir to dissolve the sugar
  3. Throw it in the fridge for about 2 hours, I check it about every 45 minutes until it reaches about 75-80 degrees
  4. Pull it out and pitch (fancy word for put the yeast in the pot) the yeast
  5. I usually leave it over night on the counter, to let the yeast activate and allow the ginger to steep
  6. 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.
  7. Let the sit on the counter for 5 or 6 hours, this allows the beer to carbonate
  8. 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.