Dark And Stormy With Candied Chicken Hearts Recipes

DARK AND STORMY

Steps:

• Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired.

TOM'S CLASSIC DARK AND STORMY

Steps:

• Fill a Collins glass with ice. Pour in the rum, lime juice and simple syrup. Top off with the ginger beer and garnish with a lime wedge.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week.

DARK AND STORMY

Steps:

• Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel. Drink.

DARK AND STORMY

Steps:

• For the quick ginger beer: In a large saucepan add the grated ginger (along with any juice), allspice berries, cloves, sugar and 2 cups water. Bring to a boil, stirring occasionally, then remove from the heat. Add the lime zest and let steep while it cools, about 30 minutes. Strain into a pitcher and stir in the lime juice. Fill with sparkling water. Serve over ice within one day or use in a dark and stormy cocktail. Makes 5 cups.
• For the dark and stormy: Fill a highball glass halfway with crushed ice. Add the rum and 5 to 6 ounces ginger beer. Top with lime juice, stir and garnish with lime slices. Serve immediately.

DARK AND STORMY WITH CANDIED CHICKEN HEARTS

Steps:

• For the candied chicken hearts: Bring a medium pot of salted water to a boil. Line a sheet tray with a silicone pad.
• Add the chicken hearts to the boiling water and blanch just until they are starting to looked cooked, 3 to 4 minutes. Remove to an ice bath. Drain on a paper towels, then place 1 chicken heart on each of 4 skewers (like lollipops ready for dipping). Set aside.
• Combine the sugar and 1/4 cup water in a small pot over medium-high heat and stir until the sugar is dissolved. Cook the sugar, without stirring, until the caramel is an amber color, 5 to 7 minutes. Remove the pot from the heat and set aside on a trivet.
• Once the caramel starts to thicken, dip the skewered chicken hearts into the caramel, and place on the silicone pad to cool and harden while you make the drink.
• For the Dark and Stormy: Fill each of 4 tall glasses with crushed ice. Evenly divide the spiced rum and lime juice among the glasses and top each with the ginger beer. Garnish with a chicken heart skewer. Serve cold.