This is a community recipe contributed by Chad Hatcher.
Community recipes are not tested or verified by Difford’s Guide.
Published on 23rd of February 2024
Serve in a Tiki mug or collins
| 60 ml | Pusser's Navy Rum (54.5% alc./vol.) |
| 30 ml | Orange juice (freshly squeezed) |
| 15 ml | Lime juice (freshly squeezed) |
| 15 ml | Monin Grenadine Syrup |
| 60 ml | Pink grapefruit juice (freshly squeezed) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Navy Rum - the rum that fuelled the British Navy
The long connection between the Royal Navy and rum can be traced back to 1655 and Vice-Admiral William Penn's expedition to the West Indies. In addition...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...