The Washington Post

The Black Lagoon

The Black Lagoon 1.000

Laura Chase de Formigny for The Washington Post; food styling by Marie Ostrosky for The Post

Spirits Oct 17, 2019

This inky drink was made for Halloween, but it doesn’t have to stay there. The bittersweet amaro Cynar 70 and sweet creme de cacao work well with blackstrap rum and are balanced by dry sherry. You can make the drink more seasonal with a creepy garnish — or a bitter chocolate one, since the drink is basically an adult trick-or-treat. Regular Cynar would work, and Cardamaro or Ramazzotti would substitute well, if necessary, but Cynar 70 is ideal.


Servings:
1

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Tested size: 1 servings

Ingredients
  • Ice
  • 1 1/4 ounces blackstrap rum, such as Cruzan
  • 1 1/4 ounces dry sherry
  • 1/2 ounce Cynar 70
  • 1/4 ounce creme de cacao
  • 1 pinch kosher salt
  • 1 square dark chocolate (optional), for garnish

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Directions

Place a large ice cube in a rocks glass. Fill a mixing glass with ice and add the rum, sherry, Cynar, creme de cacao and pinch of salt. Stir briefly to chill and dilute, then strain into the prepared glass. Garnish, if you like, with a square of chocolate placed on the rim of the glass.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 170


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 140mg 6%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 6g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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