Wild Ginger Dark and Stormy

Excerpted from Hunter Chef in the Wild by Michael Hunter. Copyright © 2025 by Michael Hunter. Food photography by Jody Shapiro. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ingredients

For the Wild Ginger Honey Syrup

• ½ cup (125 mL) pure liquid honey 
• ¼ cup + 2 tablespoons (90 mL) water 
• ¼ cup + 2 tablespoons (90 mL) chopped fresh unpeeled wild ginger root 
• Zest of 1 lime 

For each cocktail

• 2 ounces spiced rum 
• 4 teaspoons (20 mL) Wild Ginger Honey Syrup (recipe above) 
• 2 tablespoons (30 mL) fresh lime juice 
• 4 to 5 ice cubes 
• 4 ounces ginger beer 

For garnish

• Fresh mint sprigs 
• Candied ginger 

Directions

Make the Wild Ginger Honey Syrup

1. In a small saucepan, combine the honey, water, wild ginger, and lime zest. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and let cool. Once cool, transfer to a mason jar and chill in the fridge overnight for a stronger infusion. Store in the fridge for up to 2 months.

Make the Cocktail

1. In a highball or Collins glass, combine the rum, wild ginger honey syrup, and lime juice. Add the ice cubes and ginger beer and stir again. Garnish with mint and candied ginger.