Barbados has the Dark and Stormy and now (thanks to me) Jamaica has the Red Storm.
- 2 ounce beet infused rum (recipe follows)
- 3 ounce ginger beer
- 1 ounce dark rum (such as meyers)
- 3 small raw red beets (trimmed, peeled, and cut into quarters)
- 1 (750ml) bottle light rum
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.
Put the beets in a wide-mouthed glass jar with a lid. Add the rum and seal the container tightly. The mixture will immediately turn a bright red. Store the rum in a cool dark place for 3 days, rotating the jar to mix at least once a day. After 3 days remove and discard the beets, using a slotted spoon. Replace the lid and store in the refrigerator for up to six months.