Crafting the Perfect Tiki Cocktail: Midnight Mango Storm Recipe

The Midnight Mango Storm is a bold twist on a classic. Inspired by the legendary Dark ‘n’ Stormy, this reimagined tiki cocktail layers tropical sweetness with spiced depth, delivering a storm of flavour in every sip. Using a mix of dark rum and aged Jamaican rum, it taps into rich Caribbean heritage, while mango purée brings a smooth, juicy punch.

Backstory

The Midnight Mango Storm was imagined as a modern twist on the legendary Dark and Stormy, a cocktail that originally found its roots in Bermuda. The name? Inspired by sailors describing the murky mix of dark rum floating on ginger beer looking like storm clouds had rolled into the glass. It became a seafarer’s classic and a staple in Caribbean cocktail culture.

The reinvention of the Dark and Stormy, came through layers of flavour. Aged Jamaican rum — specifically Kingston 62 was used to deepen the base. This type of rum, often aged in oak barrels, is known for its bold profile: think notes of molasses, tropical fruit, and the kind of spiced warmth that stays in the mouth. In Jamaica, rum isn’t just a drink — it’s culture in a bottle. That long aging process? It’s what gives it character. Richness. Soul.

To bring balance, mango purée was added for a juicy contrast. And a spiced honey syrup made with ingredients like clove, cinnamon, and star anise. Spices that naturally mirror those found in the rum to create a drink that feels familiar, but brand new.

A classic was honoured. A vibe was reinvented.

Time:

• 2 minutes

Calories:

• Approx. 205 kcal

Ingredients

• 40ml Dark Rum

• 20ml Aged Jamaican Rum (Kingston 62)

• 25ml Mango Purée

• 20ml Fresh Lime Juice

• 15ml Spiced Honey Syrup (see below)

• 2 dashes Angostura Bitters

• Toasted Coconut Flakes (rim)

• Dehydrated Lime Wheel (garnish)

Preparation

1. Rim a rocks glass with honey, then dip into toasted coconut flakes to coat the edge.

2. Prepare the Spiced Honey Syrup (see below).

3. Add all liquid ingredients into a cocktail shaker with ice and shake for 10–12 seconds until chilled.

4. Fill the rimmed glass with fresh ice, double strain the cocktail into the glass, and garnish with a dehydrated lime wheel.

Spiced Honey Syrup

This syrup brings the warm, bold flavours that tie the cocktail together.

To make it:

1. Combine 200g honey with 100ml water in a saucepan.

2. Warm gently over low heat — do not boil.

3. Add:

   – 1 cinnamon stick

   – 2–3 cloves

   – 1 star anise

   – A few allspice berries or a pinch of ground allspice

   (Optional: Add a slice of fresh ginger for extra depth)

4. Let it simmer for 5–10 minutes, stirring occasionally.

5. Remove from heat, let it cool, then strain into a bottle.

6. Store in the fridge for up to 2 weeks.

Tips from the Tavern

• Match your spiced syrup to the rum: use the same spices you find in your rum’s tasting notes to keep flavour depth consistent.

• Lightly torch the coconut rim for a toasted aroma.