A tasty, low-alcohol take on a Dark and Stormy. Here, allspice syrup replaces the spice of Gosling's dark rum. A spicy homemade ginger syrup works best in this recipe to replicate the distinctive burn of alcohol. For a completely booze-free mocktail, leave out the cayenne tincture.
- For the spicy ginger syrup:
- 3/4 teaspoon cayenne pepper (optional)
- 28 grams vodka (optional)
- 450 grams fresh ginger, peeled
- 475 grams water
- 440 grams sugar (about 2 cups)
- 13 grams citric acid
- For the allspice syrup:
- 50 grams allspice (about 1/2 cup)
- 6 black peppercorns
- 10 whole cloves
- 1 cinnamon stick
- 1/2 a whole nutmeg
- 500 grams water
- 300 grams sugar
- For each drink:
- 30 grams spicy ginger syrup (about 1 ounce)
- 15 grams allspice syrup (about 1/2 ounce)
- 30 grams fresh juice from 1 to 2 limes (about 1 ounce)
- Seltzer, chilled
To make spicy ginger syrup: If you're going to include the alcoholic tincture, combine the cayenne pepper and vodka for 5 minutes. Strain out the cayenne pepper, or just let the solids sink to the bottom of the bowl. Slice peeled ginger in centimeter-long slices and simmer in 475 grams of water for 20 minutes. Strain out the ginger solids. Add sugar and citric acid and stir until dissolved. If you're using the spicy tincture, add 3/4 teaspoon of the tincture to your ginger syrup. Adjust to taste. Store extra syrup sealed in the refrigerator, about 1 week.
To make the allspice syrup: Combine allspice, peppercorns, cloves, cinnamon, nutmeg, and 500 grams water in blender and blend on low speed for five minutes. Strain through a fine mesh strainer lined with cheesecloth. Combine with sugar and let rest to create the syrup. Store extra syrup sealed in the refrigerator, about 1 week.
For each cocktail: Add ginger syrup, allspice syrup, and lime juice to a cocktail shaker filled with ice. Shake until well-chilled, about 10 seconds. Strain into an ice-filled rocks glass. Top with seltzer water.
blender, cocktail shaker