Captain Anne Bonnie Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this rum cocktail from Back 40 West in New York.

Got more stone fruit on hand? Here are five more peachy cocktail recipes to make at home »

Notes: A bit of bitter Cynar helps to dry out this nectarine and peach-flavored cocktail , but if you like your cocktails tart, you might want to add a touch more lime juice to taste. Start with half an ounce, and add a barspoon more if desired.

Recipe Details

Captain Anne Bonnie Recipe

Active 5 mins
Total 5 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 1 ripe nectarine half
  • 1 1/2 ounces aged rum
  • 1/2 ounce freshly squeezed juice from 1 lime (see note)
  • 1/4 ounce Cynar
  • 1/4 ounce Combier Peche liqueur

Directions

  1. In a cocktail shaker, muddle nectarine half. Add rum, lime, Cynar, and peach liqueur, then fill shaker with ice. Shake until very cold, about 10 seconds. Strain into a chilled cocktail glass.

Special equipment

cocktail shaker and strainer

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