It Was a Dark and Stormy Kind of Night

I'm off tomorrow to the Annual Meeting of the Society of American Archivists in San Diego, CA.  I'm sure there will be drinking.  Here's two of my favorite recipes for what I might drink this week.

Dark and Stormy
(from Rachel Ray)
Ingredients

• Ice 
• 1/4 lime 
• 2 ounces dark rum (recommended: Goslings Black Seal Bermuda Black Rum) 
• 10 ounces of ginger beer (recommended: Milligan's Island Tropical Mango Ginger Beer) 
• Lime wedge, for garnish, optional

Directions 
Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired.

* Restaurant Recipe This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Philadelphia Fish House Punch
This was the featured cocktail at Jose Andres's America Eats Tavern and was also present at the exhibition opening for "What's Cooking Uncle Sam."  I may have been overserved on that evening.  From the Washington Post Food Section.

The recipe can be scaled up as needed to fill a punch bowl.
1 serving

Ingredients:

• Ice
• 1 ounce Smith & Cross Traditional Jamaica rum 
• 1/2 ounce peach brandy 
• 1/4 ounce maraschino liqueur (not the liquid from maraschino cherries) 
• 1/2 ounce brewed, cooled green tea 
• 1/4 ounce freshly squeezed lemon juice 
• 1/4 ounce simple syrup (see NOTE) 
• Lemon wheel, for garnish 
• Mint sprig, for garnish

Directions: Fill a cocktail shaker halfway with ice. Add the rum, peach brandy, maraschino liqueur, green tea, lemon juice and simple syrup. Shake vigorously, then strain into a punch cup filled with ice (if desired).

Garnish with the lemon wheel and sprig of mint.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cool completely before using or storing in a glass jar in the refrigerator, where it will keep for up to 4 weeks.