Name: Dark and Stormy
Yield: 8
Ingredients: 180 ml dark rum (Walton uses Kraken Black Spiced Rum); 1 cup (firmly packed) mint leaves; 2 lemons, thinly sliced; To top up: soda water and ice; Ginger syrup; 75 gm ginger, coarsely chopped; 250 gm caster sugar; 125 ml lemon juice (½ cup); 15 gm runny honey; ½ long red chilli, seeds removed, coarsely chopped; 500 ml filtered water (2 cups)

“The ginger syrup keeps in a sterilised jar or bottle in the refrigerator for up to a month, so I make it in large quantities to have on hand in the summer,” says Tom Walton. “It’s the perfect hot-weather drink.”

Ingredients

180 ml dark rum (Walton uses Kraken Black Spiced Rum)

1 cup (firmly packed) mint leaves

2 lemons, thinly sliced

To top up: soda water and ice

Ginger syrup

75 gm ginger, coarsely chopped

250 gm caster sugar

125 ml lemon juice (½ cup)

15 gm runny honey

½ long red chilli, seeds removed, coarsely chopped

500 ml filtered water (2 cups)

Method

Main

1.For ginger syrup, process ingredients in a blender until smooth, strain through a muslin-lined sieve and refrigerate in a sterilised container until required. Makes 1 litre.

2.Combine 250ml ginger syrup in a jug with rum, mint and lemon and use a rolling pin or muddler to muddle slightly. Top up with ice cubes and soda water to taste and serve.