Spiced Dark and Stormy recipe

photo by Marcus Nilsson

Makes 2

The longer the spices infuse in the rum, the more flavorful it will be.


Spiced rum:

  • 2 teaspoons allspice berries
  • 2 teaspoons black peppercorns
  • 4 1″ strips orange zest (removed with a vegetable peeler)
  • 1 750-milliliter bottle dark rum


  • 3 ounces fresh lime juice
  • 1 12-ounce can ginger beer
  • 2 lime wedges (for serving)
  • Special equipment:A spice mill or mortar and pestle


For spiced rum: 
Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.

DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.

For cocktail: 
Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.


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