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.

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

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