Dark ’n’ Stormy Mocktail

By Rebekah Peppler

Published June 14, 2022

  • David Malosh for The New York Times. Food Stylist; Simon Andrews.
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Rating
4(386)
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Strongly brewed black tea anchors this nonalcoholic take on a classic Dark ’n’ Stormy, lending its rich tannins to the final drink. When choosing a black tea, look to Darjeeling, English or Irish breakfast, or Assam. (For something without caffeine, reach for buckwheat tea and increase the brew time to 20 minutes.) The spices in the salted lime cordial are easily shifted to your pantry and preferences. If you don’t have ground ginger, totally fine. If you want to add cardamom, go for it. The point is to infuse the cordial with a warmth that complements the ginger beer’s sharp spice. Please don’t, however, skip the salt. The hit of salinity enhances the cordial’s flavors. Leftover cordial — sweet, spiced and deeply sour, can be mixed on its own with sparkling water or tonic or, if you’re looking to incorporate it into an alcoholic drink, into a gimlet.

Featured in: For Summertime Mocktails That Shine, Look to Tea

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Ingredients

Yield:1 serving

FOR THE SALTED LIME CORDIAL

  • Finely grated zest from 6 limes

  • 1 cup granulated sugar

  • 1 teaspoon flaky sea salt

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon black pepper 

  • ⅛ teaspoon ground cloves 

  • 1 ¼ cups fresh lime juice (from about 6 limes)

FOR THE CHILLED BLACK TEA

  • 2 black tea bags (or 2 tablespoons loose-leaf black tea), such as Darjeeling

FOR THE COCKTAIL

  • Ice

  • 3 ounces Chilled Black Tea

  • 1 ounce Salted Lime Cordial

  • 4 ounces fresh ginger beer

  • Lime wedge

Ingredient Substitution Guide

Preparation

  1. Step 1

    Make the cordial: In a medium bowl, combine the lime zest, sugar, salt, cinnamon, ginger, pepper and cloves. Use your fingers to rub the zest and spices into the sugar until the sugar is green and very fragrant. Slowly pour in the lime juice, whisking to combine and dissolve the sugar completely. Cover and refrigerate for at least 12 hours, up to 24. Strain through a fine-mesh sieve; pressing on the solids. (You should have about 1½ cups cordial.) Discard the solids, and keep the cordial in the refrigerator in an airtight container for up to 1 week.

  2. Step 2

    Make the chilled black tea: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea. Allow to steep for 10 minutes, then remove the tea bags or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely, then refrigerate. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.

  3. Step 3

    Make the cocktail: Fill a highball glass with ice. Add the tea and cordial. Top with ginger beer, stir gently to combine and finish with a lime wedge.

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Ratings

4 out of 5
386 user ratings
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Comments

Grace C.

I added a tablespoon of black strap molasses to my salty lime cordial to give it a little bit more depth and I HIGHLY recommend it if you like the sweet, dark, round taste of rum and have a really spicy ginger ale that can stand up to the flavor.

Kageorge

Renamed: The Darjeeling Limited

Ifpthnq

I used Double Bergamot from Stash tea and Fever Tree Ginger Beer. Augmented the fresh lime juice with bottled key lime juice to get to full 1.25 cups for the cordial. A full 24 hrs yielded a well-spiced sour but sweet cordial. I miss an alcoholic Dark and Stormy but this has the bite/bitter/sweet balance of the real thing. Delicious!

Kdweight

Too sweet for me, I cut the sweetener in half. Makes it potent, but so good. I usually use Fever tree ginger beer.

Ella

Best mocktail recipe I’ve ever encountered. A summer staple in our household!

Jess

This recipe really shines with a fresh ginger beer (with real ginger and less sugar). If you’re in the Bay Area, Ginger Lab makes an excellent option. In the Pacific Northwest, look for Rachel’s Ginger Beer, and in Chicagoland, Gigi’s Ginger Beer is a standout choice.

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