Jamaican Red Storm

Name: Jamaican Red Storm
Ingredients: Jamaican Red Storm; 2 ounces beet infused rum (recipe follows); 3 ounces ginger beer; 1 ounce dark rum, such as Meyers; 1 beet stem trimmed of all leaves and frozen; Beet Infused Rum; 3 small raw red beets (trimmed, peeled, and cut into quarters); 1 (750ml) bottle light rum

8 ingredients

2 steps

Ingredients

Jamaican Red Storm
2 ounces beet infused rum (recipe follows)
3 ounces ginger beer
1 ounce dark rum, such as Meyers
1 beet stem trimmed of all leaves and frozen
Beet Infused Rum
3 small raw red beets (trimmed, peeled, and cut into quarters)
1 (750ml) bottle light rum

Directions

1

Jamaican Red Storm: Combine the beet infused rum, and ginger beer in a tall glass full of ice cubes. Using the back of a spoon float dark rum on top and stir gently. Garnish with a frozen beet stem.
2

Beet-Infused Rum: Put the beets in a pitcher or glass jar large enough to hold the beets and the rum. Pour the rum over the beets and cover the container with a lid or plastic wrap. Store the rum in a cool dark place, swirling the container at least once a day. After 3 days discard the beets, using a slotted spoon. Cover the rum tightly and store in the refrigerator for up to six months.