Yesterday we met Mary Melton, director of beverage for P.F. Chang's -- all of them. Today she shares with us the recipe for the Dark & Spicy. New for the restaurant's happy hour menu, it's a twist on an old classic, the Dark & Stormy.
"It's my favorite drink of all the new ones we have, because it has so many interesting layers to it," Melton says. "It changes as you drink it. You can sip one all throughout dinner and pick up new flavors each time."
The ingredients:
2 oz. ginger beer
¾ oz. Cruzan Black Strap rum
¾ oz. Cruzan Light rum
Mint sprig
How to make it:
Fill a tall glass with ice and set aside. Add rums to a shaker pint. Using a mixing tin, roll the ingredients back and forth from shaker to tin several times. Pour into your tall, ice-filled glass. Top with ginger beer. Stir with a spoon to mix, and garnish with the mint.
