Tonight’s Tipple: A Dark and Stormy

It has been a grand day—we worked hard, jogged 45 minutes in the blazing midday heat, and prepared a fine dinner of corn-black bean salad and ciabbatas topped with olive oil, mozzarella, tomato, and basil. (Heineken and Stella Artois paired nicely with this chow.)

Now the time for the day’s end cocktail draws nigh.  We are going with the Dark and Stormy recipe from Esquire. (See here.)  We are using Gosling’s Black Seal Rum and Fever-Tree Ginger Beer—which comes in a seven-ounce bottle meaning that we can make two Dark and Stormies!

 

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