0 comments on “Dark ‘n’ Stormy: An Insider’s Look at Bermuda’s Classic Drink”

Dark ‘n’ Stormy: An Insider’s Look at Bermuda’s Classic Drink

What better island-style cocktail to enjoy while in Bermuda than a delightfully spicy and slightly sweet rum cocktail known as a Dark ‘n’ Stormy? With more than a 150-year history, Bermuda’s unofficial national drink is as storied as they come. Here’s a glimpse into the fascinating history of this classic cocktail, along with the Dark ‘n’ Stormy recipe of record.

Turbulent Beginnings
In 1806, a chartered English clipper, Mercury, set out from Gravesend, Kent, England bound for America. After 91 days of struggling at sea, they managed to make it ashore to Bermuda. The helmsman’s name was James Gosling. Of course, the Goslings eventually became one of the most important families on the island and entered the rum business in 1857. After much experimentation, the Goslings arrived at the distinctive rum formula that would be favored by many in the centuries to come. For many years, it was sold from the barrel and called “Old Rum” for its smooth taste. During World War I, the rum was bottled in discarded Champagne bottles from the British Officers Mess, but with the corks newly sealed in black wax. People began asking for the rum with the black seal and thus, the name chose itself. Much later, a creative interpretation gave rise to the well-known label image of the black seal balancing a barrel on its nose.

Nautical Appeal
It was kismet then that ginger beer also happened to be produced on Bermuda by the British Royal Navy – perhaps due to ginger’s effectiveness at easing seasickness. As the story goes, one evening a bartender at the Royal Navy Officer’s Club decided to add a splash of Gosling’s new rum to their spicy homemade ginger beer. Legend has it that a sailor supposedly sipped it and remarked that the color of the drink looked like “the color of a cloud only a fool or a dead man would sail under.” And here the Dark ‘n’ Stormy was born – a favorite of all those in the global boating and sailing community and sea lovers ever since.
This Bermudian cocktail has been trademarked by Gosling’s Black Seal Rum – and yes, there are many wrong ways to make a Dark ‘n’ Stormy. Below is the original Gosling’s recipe, made with their legendary barrel-aged blended Caribbean rum that started it all.


Gosling’s Dark ‘n’ Stormy
1.5 ounces Gosling’s Black Seal Rum
4 to 5 ounces ginger beer

In a highball glass filled with ice, add the ginger beer and top with rum for the classic stormy look. Garnish with a lime wedge and enjoy – preferably while out on the water. Cheers!

1 comment on “Recipe: Chef Kelly’s Quiche Lorraine

Recipe: Chef Kelly’s Quiche Lorraine

Once only known as rustic country fare, savory tarts are a French classic that have become a street food favorite across the land of boulangeries and bubbling Champagne. Each region has its specialty: the Pissaladière of Provence, the Zewelwai of Alsace and the mother of all French tarts – the Quiche Lorraine. Featured in our new “In the Kitchen with Jacques” cooking class in The Culinary Center, this French-inspired recipe is easy to make at home, and is also a canvas for a variety of embellishments. Perfect for brunch or enjoy it for a leisurely lunch – bon appetit!


Makes 1 (10-inch) quiche

1½ cups all-purpose flour
Pinch of kosher salt
10 tablespoons butter, cubed
1 egg yolk
2 tablespoons ice water

½ pound pancetta, cubed
4 eggs
¾ cup heavy cream
Pinch of nutmeg
1¾ cups grated Emmentaler

In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture resembles coarse meal. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 375°F/191°C. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty color just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.

In a small sauté pan over high heat, sear the pancetta until crispy. Transfer onto paper towels
to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.

Decrease the oven temperature to 250°F/121°C. Scatter the pancetta and cheese evenly on the
baked and cooled dough. Pour the egg mixture into the dough. Bake until the center is cooked, about 30 to 45 minutes. Serve warm.

1 comment on “Recipe: Valentine’s Day Mayan Cocoa Pots”

Recipe: Valentine’s Day Mayan Cocoa Pots

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

What’s not to love about these lusciously rich chocolate pots? Chocolatey and fragrant, this simple dessert is the perfect Valentine’s Day treat for your sweetheart.

Our recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Our Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

Serves 4

2 cups heavy cream
4 ounces bittersweet Mexican chocolate, finely chopped
6 egg yolks
1/4 cup sugar
Pinch each of cinnamon and cayenne pepper

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled

1 comment on “Recipe: Huevos Rancheros with Lime Crema”

Recipe: Huevos Rancheros with Lime Crema

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

The modern Latin kitchen is a mosaic of cuisines from South America, Central America and
Mexico, each influenced by the travels of the ancient explorers. In our new Cocina Latina class, we explore traditional cooking techniques as well as unique flavor and ingredient combinations you’ll find in the region. One of my favorites from the class is the perfect winter brunch dish – our delicious huevos rancheros recipe has just enough heat to warm you up on a cold winter morning.


2 tablespoons fresh lime juice
1/2 cup heavy cream
2 tablespoons butter
4 ounces Mexican chorizo, casings removed
1 cup diced onion
1 teaspoon ancho chili powder
1 teaspoon pasilla chili powder
1/4 teaspoon cumin
2 teaspoons minced garlic
2 cups crushed fire-roasted tomatoes, undrained, preferably Muir Glen
2 tablespoons chipotle in adobo sauce, minced
4 eggs, room temperature
1/3 cup grated or crumbled Mexican cheese (such as Oaxaca, queso fresco or asadero)
10 cilantro leaves
In a small bowl, whisk together the lime juice and cream. Transfer the crema to a squeezable bottle and refrigerate until 30 minutes before needed.

In an 8-inch saute pan over medium-high heat, melt the butter and sear the chorizo until crisp. Transfer the chorizo onto paper towels to drain.

Decrease the heat to medium and sweat the onion in the infused fat with the chili powders and cumin until the spices bloom and the onion softens. Add the garlic and saute until it releases its aroma, about 30 seconds. Stir in the tomatoes, chipotle and seared chorizo and simmer the sauce until it thickens, about 10 minutes.

When the sauce is thickened, crack 1 egg into a ramekin. Using the bottom of a spoon, make a well in the tomato sauce and carefully pour the egg into the well. Repeat with the remaining eggs. Cover and poach until the eggs begin to set, about 3 minutes. Remove the cover and sprinkle the cheese over the eggs and sauce. Replace the cover and continue to poach until the eggs are cooked through about 2 minutes. Garnish with lime crema and cilantro.

1 comment on “Recipe: Chef Paul Bocuse’s Crusty Halibut Viennoise”

Recipe: Chef Paul Bocuse’s Crusty Halibut Viennoise

In honor of the great French master chef Paul Bocuse who passed away over the weekend, Fleet Corporate Executive Chef Franck Garanger is sharing a classic recipe of his, a crusty Halibut Viennoise. Referred to as the pope of French cooking, Mr. Paul Bocuse has always been very close to Oceania Cruises, often sending his chefs on board our ships as guest chefs. On behalf of Chef Garanger, Senior Culinary Directors Eric Barale and Bernhard Klotz and the entire culinary team, this recipe will be served in The Grand Dining Room as a special homage to our beloved friend, mentor and master chef, Mr. Paul Bocuse, who will be dearly missed.

Serves 10


Viennoise Crust
600 grams fresh white bread, toasted
600 grams butter
300 grams gruyere cheese, crumbled
4 cloves garlic, finely minced
1 tablespoon thyme, finely chopped
Freshly ground pepper

Tomato Concassée:
50 grams olive oil
50 grams shallots, finely chopped
1 teaspoon garlic, minced
250 grams canned plum tomatoes, seeded, drained and chopped
1 tablespoon herbs, finely chopped (basil, thyme, marjoram)
Salt and freshly ground pepper

Mushroom Duxelle:
50 grams butter
100 grams onions, finely chopped
200 grams whole Paris mushrooms cleaned
5 centiliters white wine
Salt and freshly ground pepper to taste
Chopped parsley

10 halibut fillets, each weighing about 160 grams
Salt and freshly ground pepper
50 grams butter
50 grams chopped shallots
1 deciliter white wine
Fresh thyme sprig for garnish

Champagne Sauce:
100 grams shallots, finely chopped
1 bay leaf
½ tablespoon coriander seeds
½ sprig thyme
5 deciliters fish stock
5 deciliters double cream
2 dl Champagne
50 grams fresh butter


For Viennoise Crust
Precisely weigh all ingredients. Take fresh white toasted bread and remove the crust. Place the bread and the rest of the ingredients in a food processor and finely chop until the paste is consistent in texture, about 1 minute.

For Tomato Concassée
Sweat the chopped shallots and garlic in olive oil. Add the chopped tomatoes, salt and pepper and the herbs. Cook until all the liquid has evaporated. Season to taste and set aside.

For Mushroom Duxelle:
Sweat the onion in butter until translucent. Add the mushrooms, white wine, salt and pepper. Cover and cook for 5 minutes. Remove the cover and continue cooking until all the liquid has evaporated. Add the chopped parsley and let cool. In a food processor, blend finely.

For the Halibut
Season the fish fillet with salt and pepper, then place a thin layer of Tomato Concassée on top of each fillet, followed by a thin layer of Mushroom Duxelle. Cover with a very thin layer of the Viennoise mixture.

Place the fish on a buttered baking sheet, spread with chopped shallots, and white wine underneath.

Bake in a preheated oven at 180°C for about 8 to 10 minutes. Then broil lightly, just until the crust is a nice golden brown.

For Champagne Sauce
Sweat shallots over low heat, then add herbs followed by the fish stock. Reduce to half the amount. Add the cream and cook slowly reducing by half again. Strain through a fine sieve into a pot, add the Champagne à la minute, and blend with fresh butter to thicken.

To serve, pour the sauce on a plate, place the fish on top and garnish with a thyme sprig. Serve with seasonal vegetables and boiled Parisian potatoes.