Autumn Dark and Stormy
A fall twist on a classic Ginger Beer cocktail.
To make the Brûlée Oranges:
Start by thinly slicing 1 small orange. Sprinkle one side of the orange slices with sugar (1-2 teaspoons). Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slices sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slices from the skillet and place them on a plate with the brûlée-side facing up. Set aside.
Autumn Dark and Stormy
For the Cocktail:
Ingredients
- Dark Rum - 1.5 oz
- Fresh Apple Cider - 1.5 oz
- Orange Juice - .75 oz
- Powell & Mahoney Ginger Beer - 4 oz
- Angostura Bitters - dash
- Sugar - 1 tbsp
- Ground Cinnamon - 1/2 tsp
- Salt - 1/8 tsp
Instructions
Stir together all of the ingredients for the cinnamon-sugar rim and place the mixture on a small plate. Wet the rim of your glasses with some apple cider. Then invert the glasses over the cinnamon-sugar mixture, pressing down to coat.
1. Place a few ice cubes in your glass. Add the rum, apple cider and orange juice and stir to combine.
2. Pour over the P&M Ginger Beer and add a dash of Angostura bitters.
3. Stir gently to combine. Garnish with a slice of brûlée orange. Serve immediately.
