Contributing Monkie Vanessa Sherwood
Published on December 25, 2009
This recipe was adapted from ‘The Soul of a New Cuisine’ by Marcus Samuelsson, an Ethiopian born, Swedish raised chef with a restaurant in NYC. Then, quite by accident, I came across an article in the food section of the Tribune with a recipe calling for ginger beer and rum called a Dark&Stormy. Ginger beer can be found bottled in some super markets and international grocery stores.
The spiciness can be adjusted by either adding more or less ginger. But don’t be fooled, this is a great thirst quencher during the hot summer months.
Juice of 4 Limes
1 Cup Fresh Squeezed Orange Juice
1 Large piece of Ginger, juiced
½ Cup Agave Nectar
4 Cups Sparkling Mineral Water
1/8th Tsp. Ground Clove
1/8th Tsp. Ground Cardamom
Dark & Stormy (optional): Organic Dark Rum
There are a couple of ways you can juice the ginger- either in a juicer, or you can grate it on a microplane and then squeeze the juice out of the pulp using cheesecloth or a strainer. Mix all of the ingredients together in a pitcher and serve over ice. If you feel like a real drink, add some dark rum for a ‘Dark and Stormy.’