It was a dark and stormy night when the Sea Venture wrecked upon the Devil’s Isles, resulting in the colonization of Bermuda in 1610, and it’s a Dark ‘n’ Stormy tradition that Bermudians enjoy 400-plus years later. Made with a devilishly delicious combination of Gosling’s Black Seal Rum and ginger beer, Bermuda’s national drink has been the cause of many births, lost bets and plain drunken shenanigans. In fact, Dark ‘n’ Stormies are increasingly popular on the East Coast after American sailors took the famous recipe home along with the excuse “blame it on the Black.”


Dark n’ Stormy Breaking News!

Having been invited to almost every social occasion held on the island for centuries, the Dark ‘n Stormy has a new look! The delicious cocktail is now available in a 8.4 oz. can, ready to be popped open and enjoyed, no mixing required. Now you can enjoy a Dark ‘n Stormy more easily than ever and you can take it with you to the beach, pool or on the boat – it’s the perfect compliment to summer!

Dark n’ Stormy Ice Cream from The Spirit of Bermuda Cookbook

1 cup sugar

2 cups whole milk

2 cups heavy cream

8 large egg yolks

½ cup Gosling’s Black Seal Rum

½ chopped crystallized ginger, finely chopped

In a saucepan combine the sugar, milk and cream. Scald the mixture over moderate heat, stirring constantly.

In a large bowl beat the egg yolks until they are light and thick and pour the hot milk mixture through a sieve in a slow steady stream, stirring constantly.

Transfer the custard back to the saucepan and cook over moderate heat, stirring until it coats the back of a spoon. Transfer the custard to a metal bowl set in a bowl of rice and stir until cool.

In a small stainless steel or enamel saucepan reduce rum by half over a moderately high heat taking care that it does not ignite. Allow It to cool. Stir rum and crystallized ginger into the custard and chill the mixture, covered, for two hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Makes about 1 quart.