Sorry for the freak out on Friday. Whoa, that was unpleasant. (Thank you all for the encouragement. Sincerely. It really means a lot!)
Anyway, I’m fixin’ to tell you about the elephants soon, but first? We should talk about my love of Fever Tree Ginger Beer.
I adore ginger. Adore. It. I could almost live on it – particularly the pickled kind. I have been known to fight my friend Melissa for the last shred of pickled ginger on a sushi plate. We are obsessed. Like have to order extra obsessed.
So anyway, the other night I ordered a marvelous meat sandwich from the deli up the street and mixed myself a Dark and Stormy with some Fever Tree for a divine pairing that was sort of like au jus and rum nirvana. (For real.)
If you’re not familiar with Dark and Stormies, you should be. They’re a feisty, fabulous, little rum cocktail with a good gingery bite. I think the key to making the perfect Dark and Stormy is using the right ginger beer. Bars often make them with Bundaberg’s and that’s a’ight, but not tremendous. The drink is vastly superior when it’s made with Fever Tree. Trust me.
Fever Tree is amazing, and it even has bits of ginger floating in the bottle. (Heaven!)
Technically, the recipe looks something like this:
Dark and Stormy
2 oz dark rum
8 oz ginger beer
But mostly I just pour it all in my glass haphazardly, add some fresh squeezed lime juice, and then sip it with a huge grin on my face.
Fever Tree can be tricky to find, but you can buy it here.
Now I’m off to the Thai Town Rotary Club Meeting to discuss a fire station fundraiser. I don’t know how I get myself into these things*….
*Actually I do. Here’s how: last spring, my gorgeous British friend rather sweetly and not so subtly informed an entire fire station that I was a good cook and I’d be happy to make them pasta with spicy Italian sausage. This was overheard by the Rotary Club President, blah, blah, blah, etc., you get it. Suzie was trying to set me up with 14 firemen and now I’m planning a fundraiser. Or something.