“These are all cocktails you can make at home,” says Keith Mrotek, beverage director at the Norseman Distillery cocktail room. “They all have three or four ingredients in them. Super simple. I want you to be able to come here, have a cocktail, go to a liquor store, buy our gin or rum, and then go home and make them.”
Mrotek, a Marvel Bar alumnus, constructed an ultra-classic menu for the debut of Norseman’s cocktail room in late February—gimlet, martini, daiquiri: all the usual suspects. “I wanted the bar program to be less about cocktails and more about the things we produce, the distillates,” he says.
But Mrotek’s spring menu, which is debuting right about now, is going to be a little different. “This new menu is going to be vodka-forward,” he says. “We’re going back to the ’50s and ’60s to grab some cool and goofy vodka cocktails and do some renditions on them.” Like, have you ever had a gibson flavored with kombu? Neither have we, and we’re eager to try it out.
This month’s cocktail comes from Mrotek’s new menu, and while it has no vodka, it’s still a great drink to usher in spring. You may notice it bears close resemblance to a certain rum and ginger beer cocktail whose name happens to be trademarked by Gosling’s. The Norseman version adds some allspice dram—which is easy to make if you don’t want to buy a bottle of St. Elizabeth’s (search for Serious Eats’ recipe). Mix a couple of these and watch the storms wash away the last remnants of winter.
The Dark Storm
- 1-3/4 ounces Norseman Rum
- 2/3 ounce lime juice
- Scant 1/2 ounce simple syrup (2:1)
- 1 teaspoon allspice dram
- Ginger beer (preferably, Spruce Soda Co.)
Pour the first four ingredients into a Collins glass. Fill the glass with ice and stir lightly, just to combine. Top with ginger beer.
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