Grog sounds like the name of a caveman, but if you have any knowledge of the drink it might drum up images of being on a pirate ship. With good reason too. In the early incarnation you drank your watered-down 18th century rum from Admiral Vernon and you got back to work. Maybe a little more sober than you wanted.
Like most drinks with simple ingredients and a long history, they evolve. More ingredients are available, bartenders get creative, and people start wanting their grog with a little umbrella. We take a look at Navy Grog courtesy of Don the Beachcomber, a descendant of the original with more rum and none of that pesky water. Join us as we explore the seafaring origins of grog, its time as an after dinner drink, and its evolution to a Tiki drink. And if that isn’t enough for you, it was named after a cloak.
The recipe for Navy Grog is:
- 1 oz Demerara Rum
- 1 oz Dark Jamaican Rum
- 3/4 oz lime juice
- 1/2 oz grapefruit juice
- 1/2 oz simple syrup
- 1/4 oz Allspice Dram
We all found this drink to be delicious and Rachel wants to make it into a punch.
Transition music: Cephalopod by Kevin MacLeod
Closing Music: Drops of Brandy by Stockton’s Wing (a genuine naval jig played in the 19th century British navy)