Curried Dark and Stormies

The piney flavor of a Meyer lemon really plays up the curry kick in this version of the classic. We like SC’s own Blenheim’s ginger ale for added heat.
December 28, 2015

Ingredients

  • 8 ounces dark unspiced rum
  • 2 teaspoons curry powder
  • Ginger beer or ale
  • 2 ounces Meyer lemon juice, plus zest (or substitute limes or regular lemons)
  • 2-4 tablespoons maple syrup (optional)
  • Ice
  • Collins glass

Preparation

Stir together rum and curry powder, and let sit until guests arrive, at least 20 minutes.

Divide rum amongst 4 collins glasses. (Depending on the richness of your rum and the strength of your ginger brew, you may want to add up to a tablespoon of real maple syrup.) Add ½ ounce of lemon juice per glass. Stir well.

Add ice to the glass and top with ginger brew, stir. Garnish with citrus zest.

About this recipe

Go online for the recipe for Easy Cardamom Apple Tart with Pomegranate Maple Glaze at www.edibleupcountry.com.

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Ingredients

  • 8 ounces dark unspiced rum
  • 2 teaspoons curry powder
  • Ginger beer or ale
  • 2 ounces Meyer lemon juice, plus zest (or substitute limes or regular lemons)
  • 2-4 tablespoons maple syrup (optional)
  • Ice
  • Collins glass
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