Late Spring Dark and Stormy Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 30, 2018
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Maggie Hoffman

This variation on the Dark and Stormy features an easy-to-make rhubarb syrup. It's tart, sweet, and fruity. The syrup recipe makes enough for several drinks.

Recipe Facts

Active: 5 mins
Total: 15 mins
Serves: 1 serving

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Ingredients

  • For the rhubarb syrup:
  • 2 cups chopped rhubarb
  • 1 cup water
  • 2 tablespoons sugar
  • For the cocktail:
  • 1 1/2 ounces dark rum
  • 1 1/2 ounces rhubarb syrup
  • 2 ounces ginger beer
  • 1/2 lime, cut into 2 pieces

Directions

  1. To make the rhubarb syrup, place chopped rhubarb, water, and sugar in a heavy-bottomed pot. Cook over medium low heat, covered, stirring occasionally, for 7 minutes or until rhubarb is tender and begins to fall apart. Strain and let cool.

  2. To make the cocktail, fill a highball glass with ice. Squeeze one piece of the lime into the glass and add shell to the glass. Add rum, 1 1/2 ounces rhubarb syrup, and ginger beer. Stir gently, garnish with remaining lime.

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