Spiced Dark and Stormy

The longer the spices infuse in the rum, the more flavourful this dark and stormy will be.


Makes 2

Special Equipment:

A spice mill or mortar and pestle


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.



Combine lime juice and 4 oz. 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.



Spiced Rum

2 teaspoons allspice berries

2 teaspoons black peppercorns

4 1” strips orange zest (removed with a vegetable peeler)

1 750-ml bottle dark rum


3 oz. fresh lime juice

1 12-oz. can ginger beer

2 lime wedges (for serving)