Hudson Hayden/The Globe and Mail
Search out good quality ginger beer for this fresh take on a dark and stormy. Grace's from the U.K. is a flavourful option.
Servings: 10 1-oz jellies
Ingredients
10 oz ginger beer
1-2/3 oz fancy molasses
3-1/3 oz dark rum6 sheets gelatin
Method
In a small saucepan, boil ginger beer and reduce by half. Combine with molasses and allow to cool. Mix in rum. Cut gelatin sheets into quarters and place in a heatproof bowl. Cover the rum mixture and allow to soak for at least 10 minutes. In a bain-marie over simmering water, heat gelatin and liquid until dissolved.
Pour into dome-shaped moulds. Chill for 4 hours or overnight. Unmould and serve.