Dark & stormy

By Sebastien Centner
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It’s always a good idea to batch cocktails ahead of time, not only for the guests that like to serve themselves but also to alleviate the burden of spending most of your time as a host, behind the bar!



  • 220 milliliters raisin-infused Appleton Reserve dark rum
  • 475 milliliters ginger beer
  • 60 milliliters lime juice
  • Angostura bitters
  • Lime wheels for garnish
  • 750 milliliters raisin-infused rum
  • 1 cup of raisins
  • 1 cinnamon stick


  1. In a large pitcher or juice container, combine: 220 milliliters raisin-infused Appleton Reserve dark rum, 475 milliliters ginger beer, 60 milliliters fresh lime juice, Angostura bitters, lime wheels for garnishes, raisin-infused rum.
  2. In an airtight glass jar, combine 750 milliliters of rum, one cup of raisins and one cinnamon stick.
  3. Store in room temperature for two to three days, then strain.
  4. Pour infused rum, lime juice and bitters in a bottle. Top with ginger beer slowly and cap immediately.
  5. Chill the bottle. To serve, pour over ice and garnish with a slice of lime. Batch can be made up to 24 hours in advance.


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