Yesterday was Walter’s birthday.
I know that it’s silly, but Sarah and I are completely obsessed with this dog. Walter is funny, sweet, and loving. In celebration of his birthday, I decided to cook something with beef, his favorite food. I made Leela’s massaman curry with brown rice. Before serving, I took a chunk of tender beef, rinsed it in cold water to remove any residual spiciness or saltiness (massaman curries are very mild, thankfully), and shredded it. Walter enjoyed his birthday beef with a small side of brown rice. Here’s a silly video, if you didn’t catch it on Sarah’s blog.
Humans can handle a little flavor with their beef, and the massaman curry turned out really nice, like a creamy, curry-flavored beef stew. To go with it, I made a drink that I’ve been calling a "Minty Dark and Stormy".
This is an awesome cocktail for casual summer drinking. It is a highball, which means that it has a larger proportion of mixer to booze, allowing you to sip on something a bit longer before getting day-drunk. The warm, spicy ginger makes it a nice holiday drink as well. Really, there is no wrong time to enjoy a tall glass of rum, lime, and ginger beer.
The Dark and Stormy is a simple drink, but there are a few rules:
- Use plenty of ice.
- Choose a dark rum, like Black Seal or Meyer’s. Don’t try to use white rum (Bacardi, etc) or spiced rum (Captain Morgan’s, etc)
- Use ginger beer (not ginger ale). I like JCS "Reggae Style" ginger beer, which I buy in the Jamaican section of our awesome local grocery store. Reed’s is good too, and readily available in most grocery stores. Seattlites, feel free to use Rachel’s if you’re dying to pay $6/bottle.
- Don’t stir your Dark and Stormy. It’s called a Dark and Stormy because the intermingling rum and ginger beer looks like storm clouds in the glass. Serve the drinks unstirred, and let your guests mix them up with their straws.
Finally, a note on terminology: technically, this is a minty rum buck, since it includes lime juice in addition to the garnish wedge. Call it what you want, just know that if you try to order one in a bar, you may get something a little different.
Minty Dark and Stormy [Rum Buck]
makes 2 drinks (if you want to just make 1, you’ll have some extra ginger beer left over)
- lots of good ice (if you don’t have an icemaker in your fridge, do what we do and buy bags of ice – don’t mess around with crappy ice trays)
- 4 ounces (1/2 cup) dark rum, preferably Black Seal or Meyer’s (do NOT substitute white rum or spiced rum like Captain Morgan)
- 1 big juicy lime, plus a wedge for garnish
- leaves from several sprigs of mint, plus 2 sprigs for garnish,
- 1 12-ounce bottle ginger beer (do NOT substitute ginger ale)
Fill two pint glasses about 3/4 full with ice. Add 2 ounces (1/4 cup) rum and the juice of 1/2 lime to each glass. Rub the mint leaves between your hands to release the oils and add them to the glass as well.
Pour half the bottle of ginger beer into each glass [do not stir], garnish with a reserved mint sprig and lime, and serve.