Captain Grog

Three rums swizzled over crushed ice with grapefruit, lime, falernum, curaçao, orgeat and vanilla syrup. Plenty of flavours compete here, yet they blend into one spiced, tropical glass finished with cinnamon.

Total time: 5 min
Serving: 1

Naturally sweet twist
Spiced & tropical

A balloon glass of pink drink with lemon slices and lavender beside a tumbler of iced pale drink with a lemon twist — Sour meets Sweet Magic

Ingredients

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½ oz (15 ml) Jamaican rum
½ oz (15 ml) aged rum
½ oz (15 ml) white rum
¼ oz (7 ml) falernum
¼ oz (7 ml) curaçao
¾ oz (22 ml) fresh grapefruit juice
½ oz (15 ml) fresh lime juice
¼ oz (7 ml) orgeat
¼ oz (7 ml) vanilla syrup
crushed ice
freshly grated cinnamon, to garnish
1 lime wheel, to garnish
3 Luxardo cherries, to garnish
1 edible orchid, to garnish
2–3 Richberry halves

How to Make It

Shake
Add the three rums, falernum, curaçao, grapefruit juice, lime juice, orgeat and vanilla syrup to a cocktail shaker and shake briefly without ice.
Pour and swizzle
Pour into a Collins glass filled with crushed ice. Swizzle with a bar spoon, then top with more crushed ice.
Garnish
Grate over a little fresh cinnamon and finish with the lime wheel, cherries and orchid.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.