Classic Cocktail: Bermuda Black

Being a fan of spicy drinks, I’m always on the lookout for something new within the particular flavour profile. I enjoy an occasional Dark N’ Stormy, so when I stumbled upon a similar drink called the Bermuda Black, it really caught my attention.

Although it has a tropical name, I don’t necessarily view it as a daytime summer drink. I picture enjoying one of these as the sun goes down since it’s more strong and spicy than light and refreshing.

What really caught my attention about the Bermuda Black is the inclusion of fresh ginger. I absolutely love ginger. I love it in Asian cuisine, but am also a big fan of ginger ale and alcoholic ginger drinks.

If you’re in the mood for a strong, ginger flavoured drink with a kick, then this is for you!

First, you’ll need some fresh ginger. Choosing good quality ginger is important, and there are a few things to look out for when selecting some at the grocery store:

  • Make sure the ginger has a consistent, bronze colour;
  • Avoid pieces with soft spots, mildew, and dry, wrinkled skin;
  • The root should be firm and shouldn’t have much give when you press on it;
  • Lastly, bring it up to your nose. It should smell like ginger. If it doesn’t, it’s not fresh.
Fresh ginger root

Fresh ginger root

Unpeeled ginger will last three weeks in the fridge. Just wrap it in a couple paper towels, place it in a plastic bag and you’re good to go if you need to store it.

To make the Bermuda Black, you’ll actually have to squeeze the juice out of the ginger. I didn’t even know how to go about doing it at first, but I found two methods that worked well.

Method 1 – Juice that Sh!t!

  • Select a piece of ginger root (about four inches) and scrape off the skin with a spoon;
  • Cut up the ginger in a few chunks and stick it in a juicer;
  • This should give you roughly ½ oz of fresh ginger juice.

Method 2 – Grated Nerves

Since I don’t own a working juicer (wow, what an amateur!), I had to do it the “hard” way. This method requires you to actually grate the ginger and squeeze out the juice. I found using my hands was the most effective method (I’m pretty sure I washed them beforehand…)

Grate that sh!t

Grate that sh!t

  • Select a piece of ginger root (about four inches) and scrape off the skin with a spoon;
  • Using a lemon zester (you can also use a regular cheese grater), rub the ginger against the metal and knock the pulp into a bowl;
  • Grab a handful and squeeze it into an adequate size bowl, ensuring that no pulp gets through;
  • Although a bit of a slower process, you’ll get results just as good as if you were using a juicer;
  • Again, squeeze the ginger until you obtain ½ oz worth.


To make the drink, you’ll need the following remaining ingredients

½ oz of fresh ginger juice (duh)
1 oz aged rum (we like Brugal)
1 oz white rum
1 oz of freshly squeezed lime juice
¾ oz simple syrup
1 ¾ oz of porter or stout (I used Guinness)

Fill a cocktail shaker with ice and add the ingredients. Shake until very chilled and strain into a short, ice-filled glass. Top with a bit more porter/stout and garnish with a lime wedge.

On your first sip, you’ll notice a spicy ginger kick. I personally love it, but I can understand that it may not suit everyone’s tastes. Feel free to experiment with ingredient amounts (for example, if you want it a bit less harsh, try using ¼ oz of ginger juice instead).



The Bermuda Black is appropriate for any time of the year – and I think that’s thanks to the fresh ginger. I was surprised by how versatile the root really is. It’s long been known for its health properties, and although this particular concoction may not be the best way to fight off a cold, it’ll at least help you forget you have one!


You Might Also Like

  • Jason June 17, 2015 at 12:01 pm

    Do you have any video of that? I’d love to find out more details.