Captain’s Blood

By Rosie Schaap

Captain’s Blood
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
Rating
5(54)
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The Captain’s Blood is similar to a daiquiri, except that it’s made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks). I prefer my Captain’s Blood on the tart side, but you can adjust the amount of sugar to make it as sweet or as sharp as you like.

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Ingredients

Yield:1 drink
  • 1½ounce Jamaican dark rum
  • ¼ounce falernum
  • 1ounce fresh lime juice
  • 2dashes Angostura bitters
  • ½teaspoon superfine sugar (or more to taste)
  • Lime wheel or wedge for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

137 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake liquid ingredients and sugar with ice, and strain into a chilled cocktail glass or coupe. Garnish with lime wheel or wedge.

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Ratings

5 out of 5
54 user ratings
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Comments

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Jason

I used 3/4 oz lime, 1 was a bit too tart

dan

I used 1/2 ounce of simple syrup because I didn’t have superfine sugar and Taylor’s Velvet Falernum.

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