One of my favorite post-shift hangouts was Painkiller NYC, where my buddy Richie Boccato made a mean Dark and Stormy at his tiki cocktail haven. Sadly, the bar is long gone; I raise my glass to Richie and the best Dark and Stormy anywhere. It is a favorite cocktail of mine, so I thought the combination of rum, lime, and lots of ginger would be really refreshing in a frozen dessert. This is a great summertime treat-light and airy but with a nice boozy kick. What really makes this is the fresh ginger juice. Grate peeled fresh ginger into a small fine-mesh strainer set over a bowl. Once you have a fair amount of pulp, squeeze the juice out of it. You'll need a fairly large piece of fresh ginger, about 12 ounces (335 grams) to get enough juice.
