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(53)
Notes
Read community notes

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.

Featured in: Spirited Away

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Powered by

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.

Ratings

5 out of 5
53 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
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.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Rosie Schaap

Trending on Cooking

Cooking Guides