July 25, 2014

Deconstructed Vanilla Dark & Stormy


the recipe redux post on monday has me thinking a little boozy.

you know, i've never been much of an alcohol drinker. probably because beer always hurt my stomach back when my gluten issues weren't on my radar. my husband on the other hand could throw back the beers gaston-style (you know... beauty and the beast-roughly the size of a barge-gaston) in his gluten-drinking days.

i've never had "my" drink. the one you always order when you go out. that your husband or friends order for you in advance cause they know what you drink. 

...until i found the dark & stormy.

lime and ginger and rum. how could that not be someone's drink. 

i was reading garden & gun this month, my totally favorite magazine in the whole wide world. they were laying out A-Z the big food trends right now. "I" was infused ice. bars and restaurants across the south and across the nation as a whole are freezing all sorts of delicious things to add to drinks. i was inspired.

it makes sense... why dilute our delicious beverages with cold, melty water if you can cool them with flavor. 

so here is a dark & stormy, deconstructed. as the cubes melt on the hot afternoon, this beverage is simply infused with more fantastic lime, vanilla, and ginger flavor.

this. this can be "my" drink.


Deconstructed Vanilla Dark & Stormy

For ice cubes:
1/2       cup ginger beer
1/4       cup freshly squeezed lime juice
1          teaspoon vanilla paste or extract (paste adds delicious and lovely seeds!)

For each drink:
2          ginger beer ice cubes
3          tablespoons dark rum
1/2       cup ginger beer
lime slices to garnish

To make ice cubes:
Combine ginger beer, lime juice and vanilla paste in a small measuring cup. Pour into ice cube trays and freeze for 8 hours or until frozen.

To make each drink:
Add 2 ginger beer ice cubes to a small glass. Top with dark rum and additional ginger beer. Garnish with lime slices, if desired.

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