Happy Hour--Blackberry Ginger Dark and Stormy

I love the taste and spiciness of ginger.  I love it in Asian food, bakery items, and cocktails.  The Mr., well he is not so sure.  Every single time we go out to dinner and he sees something on the menu that he thinks he might want and it has ginger in it, he always asks "Do I like ginger?".  I always respond with "Yes, you like ginger. You don't like curry.".  We have had this same conversation for 18 years.  I truly and deeply love him, but that conversation gets a little old, over and over.  

The flavors in any ginger cocktail are very specific.  Either you like ginger or you don't.   If you like ginger, you'll love this cocktail. Whenever I've had a simple Dark and Stormy, I love the complexity and spiciness of the ginger with the rum. This time I thought that I would bring out a little tart and sweet with a few fresh blackberries made into a syrup.

Yield: 1 cocktail

Blackberry Ginger Dark and Stormy


For the blackberry ginger syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 package of blackberries (6 ounces)
  •  1  piece of fresh ginger (about 1-inch)
For the cocktail:
  • 1 ounce blackberry ginger syrup
  • 1/2 ounce freshly squeezed lime juice
  • 2 ounces dark rum
  • splash of ginger beer
  • blackberries for garnish


To make the syrup:
  1. In a small saucepan over medium heat, add the sugar, water, blackberries, and ginger. Bring ingredients to a boil. Reduce heat and simmer for 5 minutes.  Remove from heat and smash the blackberries with a muddler or potato masher.  Let the mixture cool to room temperature.  
  2. Once the mixture has cooled completely, strain into a jar, cover, and place in the refrigerator for up to 1 week.
To make the cocktail:
  1. In a shaker filled with ice, add the blackberry ginger syrup, lime juice, and rum.  Shake vigorously and pour into a glass filled with ice.  Top with ginger beer.  Garnish with blackberries.




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