RHUM GINGEMBRE FROM WALY FAY, PARIS

My most recent trip to Paris ended with a last meal at my favorite African restaurant, Waly Fay.  We'd come here almost weekly with friends when I was living in Paris.  Yes, the food is amazing, but what I missed most was the ginger-infused rum.  Not only do you feel warm and jolly after only one, but it somehow perfectly complements the heavy, flavorful food. Check out some photos of the delicious starters here by my friend Bonie Rose.

Again, (these places with their delicious rum drinks and secret recipes!) no one will let you know exactly what goes in, but here's how to make your own at home:

GINGER INFUSED RUM - RHUM GINGEMBRE

What you'll need:

-Your favorite white rum. You don't want spiced rum for this!
-one or two ginger roots, depending on size (you want about a cup once diced)
-brown sugar
-one vanilla pod (optional)
-mason jar
-lime for serving

 Scrub the ginger using a vegetable brush.  Do not peel.  Dice ginger into tiny pieces and put in jar. Fill jar with rum, add about four tablespoons of brown sugar and vanilla pod if desired.  Store in a dark place for about a month.  Strain the rum and serve over ice with the juice of half a lime, and a little more sugar if you like it sweeter.

Cheers!

 Waly Fay

6 Rue Godefroy Cavaignac  

75011 Paris, France

01 40 24 17 79

ST THOMAS- DARK & STORMYS + BLACK IGUANAS

I just decided to add the recipe for Dark & Stormys.  I had forgotten how much I love rum until my recent trip to the Caribbean.  I've been trying to extend the tropical vibe as long as I can which has not been difficult with the amazing weather in LA lately.  Beach BBQs, coconut banana bread and rum galore!

I spent a fair amount of time in Antigua and the surrounding islands in 2008 for family trips, getting certified for diving, and a few sailing regattas (we won Classics Week that year!) While I was there I developed a serious love for the rum punch at Shirley Heights.  The steel drum band, ancient fortress, and unforgettable sunsets were great too, but I mean, this PUNCH!  They have vowed to never reveal the recipe, so instead of trying to half-ass my own, here's another great and simple rum drink.

DARK AND STORMY

2 oz dark rum (I like Mount Gay and Ron Abuelo)

10 oz ginger beer (My favorite is Reed's Ginger Brew)

1/2 lime

Ice

Fill a tall glass with ice.  Squeeze 1/4 of the lime onto the ice and leave wedge in glass.  Pour rum over the ice, then add ginger beer. Stir slightly and garnish with the second 1/4 lime.