Dark ‘N’ Stormys with The Trad. | A Continuous Lean.

Dark ‘N’ Stormys with The Trad.

Jul 12th, 2010 | Categories: Drinking, Food | by Michael Williams

John Tinseth and I met sometime in 2008, back when I worked with J. Press. We met up one night for drinks with a mutual friend. I think John got stuck with the tab that night (which if memory serves was around $300; not that he has let me forget it).  In my defense, I would have happily paid, I’m not one to skip on a check especially when lubricated. Anyway, John started his website The Trad around the time I started ACL. The Trad is a little bit older actually — a fact I’m sure Tinseth enjoys privately. Well, it is at least something he doesn’t relish in front of me. Which is nice of him.

Tinseth and I hit it off immediately — the man is easily one of the best story tellers I have ever met in my life. Shit, add liquor into that mix and you have yourself one hell of an evening, which we always do. I don’t want John to get a big head, but The Trad is by far my favorite blog to read — especially since I know John and how he is in real life. Even if I didn’t know him I’m sure I would still love it. Tinseth has the rare skill of being a great story teller, but also being able to put those stories into words. I don’t know why he hasn’t been offered a book yet.

One night two summers ago (or was it last summer?) I went by John’s apartment for drinks. When I got there he immediately hands me a Dark ‘N’ Stormy served in a Tervis Tumbler. Over the years John spent a considerable amount of time in Bermuda for business (I know he’s one lucky MFer), which is where his appreciation for a good Dark ‘N’ Stormy comes from. The Tervis thing comes from the time he spent living in Florida. John really taught me to love the Dark ‘N’ Stormy (made the Tinseth Way), to insist upon Barritt’s Ginger Beer and only drink ‘em in Tervis Tumblers. All the credit goes to him. I appreciate all of the things he has introduced me to, and more than anything, for his friendship. Tinseth is a good dude.

One last thought on the Dark ‘N’ Stormy, if you go to a bar and they serve Dark ‘N’ Stormys but without Barritt’s — that shit is not a real Dark ‘N’ Stormy. Plain and simple. Accept no substitutes to Barritt’s.


The Tinseth Way

Pour 3 ounces Goslings rum

Squeeze half lime

Let rest briefly

Add ice

Fill with Barritts Ginger Beer (now you can say Goslings GB sucks eggs)

Add squeezed quarter lime over ice

The Bermuda Way

Fill glass w/ ice

Pour Ginger beer to three quarters

Add 3 ounces Goslings rum

Squeeze quarter lime.

Says Tinseth: “The Bermuda way you see the ‘storm,’ but my way tastes better. Hell, I am the storm. I don’t need to see one.”

Goslings rum is easy to find, but Barritt's is what makes the good Dark 'N' Stormy elusive.

In addition to some good drinking, John made some great burgers. He shares his secrets below.


Pat La Frieda Short Rib Burger

Salt and pepper

Put on very hot pan and cover

Flip after 3 minutes

After 2 minutes add your choice of cheese and cook for 1 more minute covered.

Take off and let sit for 5 minutes. Put on potato bun (I like Martins).

“The cheese we had was Idiazabal. A beautiful sheep’s milk cheese that’s smokey goodness. Nothing else goes on it. No catsup. No mustard. No steak sauce. There’s plenty of moisture (blood) in the burger since you didn’t char the shit out of it. And the taste sensation of short rib beef will forever make you a happy customer of Pat La Frieda.”

Comments: 38

38 Comments to “Dark ‘N’ Stormys with The Trad.”

  1. InModWeTrust
    on Jul 12th, 2010
    @ 6:25 PM

    dig me a ginger beer cocktail.

    best ones i’ve found are Cock n’ Bull or Blenheim’s Red Hot.

    Equal parts Cock n’ Bull + Tito’s Vodka & half a lime will make the best Moscow Mule ever.

  2. Heavy Tweed Jacket
    on Jul 12th, 2010
    @ 7:07 PM

    Now I’m thirsty and it’s 8:00 AM. Great looking burgers and fries.

  3. mbroker
    on Jul 12th, 2010
    @ 7:47 PM

    Damn, thats some good eatin and drinkin. I usually get the Beef Brisket La Frieda’s but im going to try the Short Rib next time.

    Rusty Knot makes a pretty decent Dark N Stormy but im not sure if they use Barritts.

  4. K.A. Adams
    on Jul 12th, 2010
    @ 8:23 PM

    I think most die hards would agree about Barritt’s but I know of another brand distributed by the Bermuda Offshore Trading Company in Westport, CT. called Regatta Ginger Beer
    ( http://www.regattagingerbeer.com ) The last taste I had was identical to Barritt’s and its available in NYC

  5. tons of land
    on Jul 12th, 2010
    @ 8:37 PM

    fug, that all looks good.

  6. unitedstyle
    on Jul 12th, 2010
    @ 9:04 PM

    Crap, now I’m hungry again, and I just finished dinner a half hour ago.

  7. palmer woodrow
    on Jul 12th, 2010
    @ 9:06 PM

    it’s a wast of ice and rum if you don’t use blenheim’s.

  8. MT
    on Jul 12th, 2010
    @ 9:30 PM

    Just in time for cocktail hour and dinner time!

  9. c.a.
    on Jul 12th, 2010
    @ 10:30 PM

    any sources for Barrit’s around NYC?

  10. E.H.
    on Jul 12th, 2010
    @ 11:06 PM

    Where can I get La Frieda’s in NYC? I thought they sold only to restaurants (from Shake Shack to Minetta Tavern). THANKS!

  11. Beefeater
    on Jul 13th, 2010
    @ 12:58 AM

    They have great D&S at the Willy T, a floating establishment near Norman Island, BVI. Sailed around there a bit and kept coming back for more. They also used Goslings I believe.

  12. Nils Gödecke
    on Jul 13th, 2010
    @ 3:00 AM

    I like your Øllefant from Georg Jensen / Jørgen Møllern … this one is a classic ;-)

  13. old polo
    on Jul 13th, 2010
    @ 8:38 AM

    Tintin is a good dude, eh? I like his blog alot. He shares a birth state with Tom Brokaw, so maybe that’s why he is a good story teller. It must be in the water.

  14. Markymeat
    on Jul 13th, 2010
    @ 9:00 AM

    All LaFrieda burger blends are availible from
    Freshdirect !! I love those LaFrieda boys !!

  15. JonIndia™
    on Jul 13th, 2010
    @ 2:49 PM

    burgers look like a delicious stroke.

  16. Josh
    on Jul 13th, 2010
    @ 3:20 PM

    Ditto on the mouth-watering photos. And thanks for hipping me to Tervis. My in-laws are Floridians, and their cupboards are full of the things (mostly with Gator logos). Had no idea what they were.

    And yeah: Somebody offer that man a book deal.

  17. Chris
    on Jul 13th, 2010
    @ 5:02 PM

    Best was Stewart’s Ginger Beer but they discontinued it – Fentiman’s is a close second

  18. Justin
    on Jul 13th, 2010
    @ 5:15 PM

    Detroit does Dark N’ Stormies properly by using Kraken. In addition to having the most beautiful and impressive bottle out there, it’s tastes like heaven. Take it from a Gosling’s convert, The Kraken is simply amazing. I am starting to feel a little shameful about how many bottles the local store has seen me pick up this summer.


  19. charlie
    on Jul 13th, 2010
    @ 7:08 PM

    I’m surprised that can of Gosling’s GB made it past the doorman. Stuff is terrible.

    Doesn’t Barritt’s come in an orange and brown can? Never seen the bottle.

  20. mike
    on Jul 13th, 2010
    @ 7:35 PM

    wish there was a snapshot of the trad’s clothing closet

  21. c.f.
    on Jul 13th, 2010
    @ 9:09 PM

    Are you going to Brimfield this week?

  22. Dante
    on Jul 13th, 2010
    @ 10:04 PM

    Goya ginger beer is the ONLY mixer to make a proper Dark ‘N’ Stormy. I don’t know how it is in New York, but we have to order it by the case…directly from the distributor. Entirely worth it.

  23. Michael Williams
    on Jul 13th, 2010
    @ 10:07 PM

    Come on Dante — no one is falling for that.

    I last bought my Barritt’s (in the can) from New York Beverage: http://www.newyorkbeverage.com/

    I believe I purchased three cases at the time (which is why it has been a while since I have re-up’d).

    Just got back from one day at Brimfield. It was hot and messy up there — like a soup sandwich.


  24. Josh
    on Jul 14th, 2010
    @ 11:31 AM

    mike — it ain’t the whole thing, but:


  25. Jeff
    on Jul 14th, 2010
    @ 1:00 PM

    Sounds like a great time! While Barritt’s is definitely the original/official/ONLY choice in store-bought ginger beer for a proper DnS, I’ve found this homemade version to be excellent as well. And it’s super easy to make if you’ve got a soda siphon.

    (with thanks to Jeffrey Morgenthaler)


    Thank you for continuing to produce top quality posts, Michael.

  26. Gigi
    on Jul 14th, 2010
    @ 4:02 PM

    I wanna hang out with you guys.

  27. Easy and Elegant Life
    on Jul 14th, 2010
    @ 7:19 PM

    Philistine that I am, I love brown mustard, onion and a pickle on a burger.

    Brohammas brought me some Blenheim’s and it is a revelation in the ginger department.

    Glad you’re having a fine time. Mrs. E. and I look forward to the day that we break bread and skin some lemons with Tintin and the Golf Foxtrot.

  28. Mike Horn
    on Jul 14th, 2010
    @ 10:40 PM

    Now way is this a recipe for the original dark and Stormy!..No way would you want to drink 3 oz of Black Seal Rum..

    Base is made of 3-4 oz of Goslings (reguar) Rum . plus . ginger beer (ONLY) Barritts, ice.etc and topped with a SPLASH of Black Seal;

    Believe it!… been drinking this in Bermuda for over 40 years!

    BTW ..never did see a BOTTLE of Barritts..only cans! Goya is only a spicy substitute.

    Heard that Polar Beverages in Mass is now distributing Barritts.

    Mike H.

  29. Raf
    on Jul 15th, 2010
    @ 2:48 PM

    Never had a Dark & Stormy before. I’m not a huge ginger fan, but it sounded refreshing. I Tried the Tinseth version, very very nice, spicy too. I had to use Cock and Bull ginger beer, it was all that Bottle Barn (best wine/spirits in Sonoma Wine Country) had. Does anyone know where Barritts is available on the west coast?

  30. Caleb Gardner
    on Jul 15th, 2010
    @ 11:32 PM

    A Dark N Stormy is my number 1 go to summer drink. Nothing better. Gosling’s is of course the best rum, but I usually use Reed’s Ginger Beer. I’ve never had Barrits though. I’ll have to try it.

  31. Shivs
    on Jul 16th, 2010
    @ 6:35 PM

    Sounds like a delicious concoction, and why the hell haven’t I tried it yet anyway.. I put lemon or lime in about 75% of every single drink I make. I likes yer blog here by the way!

  32. Thomas
    on Jul 16th, 2010
    @ 8:35 PM

    Barritt’s also makes a mean Summer Breeze: 3 parts Barritt’s, 1 part Evan Williams, and juice from half an orange over big ice cubes in a tall glass, garnish it with a sprig of mint. Don’t forget where you heard it.

  33. mike
    on Jul 17th, 2010
    @ 10:59 AM

    thanks to Josh for a peek into the trad’s closet

  34. Brooks
    on Jul 19th, 2010
    @ 10:04 AM

    Made a few of these this weekend according to The Trad’s recipe and they were fantastic! This will be my new summer drink of choice. Thanks.

  35. Harris Reiss
    on Jul 20th, 2010
    @ 2:54 PM

    I met a gal who asked if I ever had a “Dark n Stormy.” I said no and with that proceeded to make me one. I love a gal with a fully stocked bar and at the ready to use it!

  36. James
    on Jul 27th, 2010
    @ 10:21 AM

    Ginger Beer – you CAN get Barritts in NYC
    I got turned on to Dark n Stormy’s last year. Love’em.
    I tried every combo of Ginger beer I could find – Barrits is the best.
    Only place I found – http://www.newyorkbeverage.com/
    It is a little expensive but they DELIVER!!!

    Goya make a Jamaican ginger beer – real spicy.
    It is too much by itself. I make mine with Barritt’s and add a splash of the Goya for some heat. yummmmmmmmm.

  37. Andrew
    on Aug 2nd, 2010
    @ 9:02 PM

    Rookie. All the best Dark ‘n Stormy recipes don’t even use Ginger Beer – they use ginger simple syrup because it has more bite and is way fresher.

    Pour 1.5-2oz Ginger Simple Syrup, 1.5oz clear rum (Cuban if possible), and just under 1oz freshly squeeze lime juice into shaker filled half-way with ice. Shake strongly. Pour into highball glass w/ice. Add 1oz black rum over top (pour over the back of a spoon to make it sit on top easier).

    Try it and you’ll never go back. Also, you’ll look like a pro. Just make the ginger simple syrup before guests come.

    Ginger Simple Syrup: 1 cup sugar, 2 cups water, 1 large handful of finely-sliced fresh ginger, 1 tbsp whole black peppercorns, heat to simmer and let reduce for at least 30 minutes.

  38. Tintin
    on Aug 7th, 2010
    @ 6:34 AM

    Andrew- Your version sounds fucking awful but I’ll try it. What brand of Cuban rum do you recommend? And can Cuban rum be bought in this country or is it a violation of the Trading with Enemies Act?