Dark and Stormy - Chinese Five Spice Rum

By Jeffrey Morgenthaler

Morgenthaler has two requirements for the cocktails he makes. First, they've got to be incredibly delicious, to satisfy his very demanding palate. But second, they've got to be as easy as possible to make, because he's one of the laziest people you'll ever meet. His method for making spiced rum at home satisfies both those requirements.

Recipe

Ingredients

Cocktail

2 oz Chinese Five Spice Rum (recipe follows)

ginger beer



Chinese Five Spice Rum

1 tsp. Chinese Five Spice Powder

1 bottle Gosling's Black Seal Rum

Instructions

Cocktail

Add rum to a chilled Collins glass over ice.

Top with ginger beer.

Garnish with a lime wedge.



Chinese Five Spice Rum

Add Chinese Five Spice Powder to bottle of rum using a funnel.

Shake vigorously. Let sit for at least one hour but over night is best.

Strain through a coffee filter set inside of a large strainer into a bowl.

Place back in original bottle or new bottle and label properly.

Comments
Mutineer Magazine 12 Sep 2012
10:10 am

Sounds great, will have to give it a try. Really enjoying your videos, Jeffrey!

Greg Patenaude 12 Sep 2012
10:25 am

Jeffrey,

I F-ing love your videos.  Simple is awesome and I love the idea of this summer drink for the winter.  A few questions:

1.  Do you find any problems with the filter paper adding undesirable flavours to the rum?
2.  How do you know you’ve got a good Chinese Five Spice?  Is there a brand to look for or does it come down to just tasting it?
3.  Has your recipe for your homemade ginger beer changed from the one that is up on your website?

Keep up the great work.  I always look forward to another installement of the Morgenthaler Method.

I’m hoping to visit Clyde Common in the New Year.

Cheers,

Greg

Jeffrey Morgenthaler 12 Sep 2012
10:28 am

Thanks, Greg.

1. Not at all. Unless you find paper filters adding undesirable flavors to your coffee.

2. I use one from Penzey’s Spices. It’s a little unconventional in that they use dried ginger in place of Szechuan peppercorn, but I think it tastes great.

3. Not really.

ryan s 12 Sep 2012
11:37 am

Do you notice any problems with over-extraction? If so, what’s the upper limit of the infusion, both in terms of time and amount of spice?

Thanks!

Jeffrey Morgenthaler 12 Sep 2012
11:52 am

Nah. It’s perfect.  Trust me.

Edison 12 Sep 2012
6:39 pm

I like this type of videos. Gets me more into the drink and it literally breathes more life into it, making you want it more consequently .

MorganAvery 16 Oct 2012
9:30 pm

This sounds amazing and I have to try it.

MMcC 28 Oct 2012
5:13 am

Somewhere along the way I read that when making a “Dark and Stormy” you should build your drink by adding the ginger beer FIRST to the ice and then top off with the dark colored rum.  This then creates a dark, swirly, stormy looking sky in your cocktail glass. Of course, you would need to add a straw/stir stick so that the person drinking could mix it up a bit after admiring the “stormy” effects. It is kind of cool looking.

mlee117 2 Mar 2013
11:59 am

If you have any problems with paper tastes with the filter try what baristas will do with pour over coffee which is to wet the filter before.

Freida Jones 14 Mar 2013
11:29 pm

Evenings will be going to be more refreshing now…
Leo von Wendorff

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