In this episode of The Takeout’s Cocktail Club, Abbie Rhoads of Chicago restaurant Parachute shows us how to make the classic Dark & Stormy cocktail.

Dark & Stormy

  • 1 oz. ginger syrup
  • 0.5 oz. demerara syrup
  • 0.75 oz. lime juice
  • 2 oz. dark rum

Add all ingredients into shaker. Pour into Collins glass with ice, top with soda water, and garnish with sprig of mint.


Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.

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