In this episode of The Takeout’s Cocktail Club, Abbie Rhoads of Chicago restaurant Parachute shows us how to make the classic Dark & Stormy cocktail. Dark & Stormy 1 oz. ginger syrup 0.5 oz. demerara syrup 0.75 oz. lime juice 2 oz. dark rum Add all ingredients into shaker. Pour into Collins glass with ice, top with soda water, and garnish with sprig of mint.
