The one good thing to come out of this pandemic is all the time I have to mix drinks and host my own show. While my Netflix deal is still pending, I’ve been hosting a nightly Virtual Happy Hour on my Instagram stories.
I try to keep the cocktails simple – using 3-5 ingredients and trying to incorporate things that people will have on hand. The last thing I want is people making unnecessary trips out of their home to fetch some obscure liqueur or unusual ingredient.
I’ve been preparing a lot of classic cocktails to teach people a bit of cocktail history and give them the confidence to whip up the classics like the Negroni, Old Fashioned, and Ramos Gin Fizz. But I’m also sharing some Taste & Tipple originals to demonstrate how easy it is to build interesting and flavourful drinks at home by making your own syrups and infusions.
It’s rewarding for me personally as I’m learning along the way – discovering new interesting tidbits of cocktail history, learning how to work my angles on camera. and getting an opportunity to connect with others, from the comfort of our own homes.
Last week I whipped up this little number on happy hour, the Safe Harbour. I set out to make a Dark N’ Stormy but in my research discovered that Gosling’s Black Seal Rum has a trademark on the name. You can only call it a “Dark N’ Stormy” if it’s made with Gosling’s Black Seal Rum.
I didn’t have any Gosling’s on hand so I used Kraken Black Spiced Rum and called it a Safe Harbour.
I really love the bright, punchy flavours in this drink. The acidity from the lime, the sharp spiciness from the ginger syrup, and the molasses flavours from the black rum are a perfect combination. Your ginger syrup should last at least a couple of weeks in an airtight container in the fridge, which is good because you’ll probably want to be making this one on repeat.
If you haven’t joined me for virtual happy hour, I would invite you to do so, I’m hosting them Monday-Saturday at 5 p.m. Eastern in my Instagram story.
- 2 oz black rum
- 1 oz ginger syrup
- 3/4 oz lime juice
- soda water
- lime wheel for garnish
- 1 cup water
- 1 cup sugar
- 2 tbsp fresh ginger peeled and grated
Add ingredients except soda water to a cocktail shaker with some crushed ice. Shake until ice is fully melted.
Strain into a highball ice with cracked ice. Top with soda water. Garnish with a lime wheel and serve with a straw.
Combine ingredients in a small saucepan over medium heat. Simmer, stirring often, until sugar is dissolved. Remove from heat and let cool to room temperature.
Pour syrup into jug of a blender and blitz. Strain through a fine mesh sieve into an airtight jar, refrigerate for up to 1 month.