Like a lighter and more refreshing version of a Dark ’n Stormy, this rum-and-ginger-ale highball combines two familiar flavors into one easy-to-make drink.
Distiller and drinks pro Simon Ford, the founder of Fords Gin, adapted this recipe from “Modern American Drinks” by George J. Kappeler published in 1895. Kappeler’s entire recipe read concisely as follows: “Take a long thin Collins-glass, put into it one lump of ice, one pony St. Croix rum, fill up with a cold bottle imported ginger ale. Serve.”
Hewing closely to the spirit of Kappeler’s original cocktail, Ford calls for Cruzan rum, which is distilled on the island of St. Croix, in his version of the drink. As Kappeler didn’t specify a style of rum in his recipe, neither does Ford. Cruzan’s aged light rum will play nicely with most ginger ales, but if dark rum or heftier black strap rum please your palate more, feel free to use either of those instead. As for ginger ale, we recommend using a high-quality one crafted for use in cocktails, such as Fever-Tree.
1 1/2 ounces Cruzan rum
3 ounces ginger ale
Add both ingredients into a Collins glass filled with ice and stir gently and briefly to combine.