Bermuda Mule, a Dark Rum Delight!
You may not have heard of a Bermuda Mule before and that is because I made the name up. I was inspired by the current change of seasons to build cocktails with some darker liquors, bringing in that warmer, smokier flavor. I had also been meaning to experiment with some dark rum I had bought earlier this summer, and since we are having summer-like weather this autumn week, why not work on a cocktail that is a mix of dark and tropical.
The Bermuda Mule is essentially a play off a Moscow Mule. The big difference, of course, is the liquor. The Moscow Mule is made with vodka, the Bermuda Mule is made with dark rum. As we discussed in the blog on the Moscow Mule, a copper mug is the traditional method to use, but the history of that was essentially a marketing campaign and there is no flavor benefit to the copper mug, so you 
can skip that for the Bermuda Mule. Also, for fun, you can build this cocktail in layers and really have a stunning presentation, floating the dark rum on top of the drink.
The reason I call this the Bermuda Mule is because a combination of ginger beer and dark rum as a cocktail was believed to have started in Bermuda in the early 20th century. The name of that drink is trademarked, so we aren’t using it here. Not to mention, just as in the Moscow Mule, the Boozer Blog prefers to use a ginger syrup in place of ginger beer, so this is really inspired by the original but is definitely not a classic rendition.
Let’s start by talking about rum, specifically dark rum. I got a few questions following my daiquiri blog asking about rum, and the differences between light and dark. Each light and dark rum will have that distinctive flavor profile we all know. The love child of pressed sugar cane and fermentation. Light rum will be filtered and bottled directly with little or no aging. Dark rum will age in oak barrels, the longer the aging, the darker the rum. Not all distillers follow the same process, some may start with molasses, some may add caramel or other coloring to deepen the color following aging. The bottom line is that dark rum will have a deeper more complex flavor than a light rum. For drinks like a daiquiri or mojito, a lighter rum keeps the drink light and breezy. For a Bermuda Mule, a darker rum provides a great counter flavor to the sharp and spicy ginger.
Speaking of ginger, once again I prefer to use a ginger syrup in place of a ginger beer. If you have a good quality favorite ginger beer, feel free to use that. Back when this drink was created, ginger beer was a pretty different thing than today. Most ginger beers today are really ginger sodas with amped up ginger flavor and sugar. In the early 20th century, ginger beer was brewed and contained alcohol (although not a high alcohol content). You can still find some actually brewed ginger beers, but the flavor and quality of the generally 
available products varies so much, that I prefer to use syrup. My ginger syrup recipe is a winner. It is delicious in this recipe. If you haven’t tried making it yet, I highly recommend.
You build this drink right in a Collins or rocks glass. I prefer a Collins (highball) glass because it is a fun and dramatic presentation layering the dark rum on top of the lighter syrup. Fill your glass a little more than ½ way with ice to start, then add the lime juice and ginger syrup. Then add your soda water, and with a spoon mix this together creating your own version of a lime spiked ginger soda. At this point, add ice if you needed, but leave enough room for a couple ounces of rum and a lime wedge garnish. When you add the rum, you want to float it on top, so it is helpful to pour over the back side of the spoon to avoid disturbing the layer of ginger soda. You do want to mix the rum in with the ginger soda before you enjoy.
I really like this cocktail as I experience the change of seasons here in Chicago. Warm and spicy, but with some smoky complexity. Perfect for this time of year. Cheers! To health, happiness and a good drink!
