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Vanilla dark and stormy recipe

Vanilla dark and stormy recipe

3 ratings

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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    570kj
    137kcal     7%

  • Fat

    0g 0%

  • Saturates

    0g 0%

  • Sugars

    11g 12%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 11.4g Protein 0.1g Fibre 0g

Method

  1. 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.

  2. 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.

  3. 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.

drinkware RFO

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