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Summer Storm Cocktail Recipe In Honor Of National Rum Day

Photo courtesy of Cinco
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Sometimes the universe conspires in mysterious, miraculous ways. Today is a prime example. It's National Rum Day and Friday. Hallelujah.

In honor of such splendid occasions, Cinco restaurant in the Playa Del Ray was kind enough to share a cocktail recipe with us. It's simple enough for the home cook, and it uses Mount Gay dark rum. It's easily procurable, delicious, and affordable, making it a staple for a well-stocked bar.

Says our sister site Chicagoist in their rum primer:

Most rum is made from the byproduct of sugar production: molasses. Rum's flavors and unique characteristics come from its terroir—or the soil and climate that the sugar cane is grown. On a recent Airwaves of Bacon podcast, rum expert Ed Hamilton said that rum is "the most diverse of all the distilled spirits with a huge palate of flavors and styles." On the simplest level, rum can be classified in three main styles: light, aged, and dark.

Here's how this dark rum cocktail, which is based off the classic Dark and Stormy, is made.
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Summer Storm Cocktail

Courtesy of Ben Molina, Co-owner/Bartender at Cinco

2oz. rum (Cinco uses Mount Gay black barrel rum)
1/2 oz raspberry syrup
(puree whole raspberries, add equal parts water and sugar, stir, let sit at room temperature for 2 hours, fine strain through sieve)
3/4 oz lime juice
3 oz ginger beer

Add rum, syrup, and lime juice to shaker and shake. Add ginger beer and fine strain over ice. Garnish with mint sprig.