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Photo: Devojka One thing I noticed during my cocktail training is that a lot of bartenders are super horned up over the Dark ‘n Stormy. Pre-shift, mid-shift, after-shift, a Dark ‘n Stormy—or Frothy Boi as I have heard them called—seems to be the go-to for many of my favorite cocktail professionals. This has always been curious to me, because it seems like a somewhat arbitrary preference. Like, of ALL the cocktails, why this one? Do all bartenders have cranky tummies, for which the ginger would be beneficial? Does the spiciness help keep them awake? Is it because of how (relatively) easy they are to make? Or because the flavor is so strong that you can keep topping them with soda without losing too much and sneaking in some extra hydration to boot? Is it a company culture thing—an ingrained conversion for the newly initiated behind the bar? It’s a mystery to me. Don’t get me wrong, it really is a sensational drink. It’s also somewhat of a daring one. Featuring it on a bar menu without using the proprietary Goslings rum could garner you a lawsuit and land you in court. Gosling Brothers owns the trademark to the Dark ‘n Stormy, aka the national cocktail of Bermuda, and they are famously litigious and rather petulant about it. No company too big, no bar too struggling and obscure. If you think you can mix any rum with ginger beer and call it a Dark ‘n Stormy, then hoo-boy, you’re asking […]