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.
- 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.