Garnish:
Ice cone with straw running through the centre, lime wedge, mints sprigs bouquet and flag
How to make:
BLEND all ingredients with 6oz scoop of crushed ice and pour into chilled glass. [If using xanthan gum, DRY BLEND (without ice first, then add crushed ice and blend again.]
How to make an Ice Cone: Ideally, use Beachbum Berry's Navy Grog Cone Kit to make your ice cones. This has a perfectly sized stainless steel cone mould and rod to make a hole for a thin sip straw. I use Berry's cone mould with a long stainless steel drinking straw instead of the supplied rod. Alternatively, use a pilsner glass as your ice cone mould.
1. Stand a metal straw/rod/ chopstick in the centre of your cone mould. This will form the hole through which the straw will run.
2. While holding the rod in place, pack the cone with finely shaved ice (snow ice). NOTE: Crushed ice is not fine enough.
3. Place in a freezer for at least an hour, ideally overnight.
4. Remove from freezer and leave to stand for a few minutes, then gently remove the rod and ice from the cone mould.
5. If ready to serve your cocktail, place the ice cone in the serving glass with a straw inserted through the central hole. Or, wrap the ice cone in plastic and return it to the freezer for storage, ideally within a sealed plastic box to prevent contamination from odours.
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Navy rum (54.5% alc./vol.) |
| 1/4 fl oz | Pimento dram/Allspice liqueur |
| 1/4 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 1/4 fl oz | Honey syrup (3 honey to 1 water) |
| 3/4 fl oz | Pink grapefruit juice (freshly squeezed) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1⁄4 barspoon | Xanthan gum (E415) (optional) |
Read about cocktail measures and measuring.
Review:
With is trio of rums at a full measure a piece, this maritime sour is one of the punchiest on the classic roster of Tiki cocktails.
Variant:
History:
Created circa 1940 by Donn Beach at his Don the Beachcomber restaurant and subsequently reimagined by others, most notably Trader Vic. This version is closest to Trader Vic's recipe, but the ice-cone serve is a Donn Beach touch.
NAVY GROG
Jeff Berry & Annene Kaye, Beachbum Berry's Grog Log, 2013
¾ ounce fresh lime juice
¾ ounce white grapefruit juice
¾ soda water
1 ounce honey mix [equal parts clover honey & hot water]
1 ounce light Puerto Rican rum
1 ounce dark Jamaican rum
1 ounce Demerara rum
Shake vigorously with ice cubes. Strain into double old-fashioned glass with ice-cone around straw.
Navy Grog
Victor Bergeron, Trader Vic's Bartender's Guide Revised, 1974
You can substitute three ounces of Trader Vic Navy Grog and punch rum for the three rums listed below.
3 ounces Trader Vic Navy Grog mix
1 ounce light Puerto Rican rum
1 ounce dark Jamaica rum
1 ounce 86-proof Demerara rum
Cut lime; squeeze into mai tai (double old-fashioned) glass filled with shaved ice: save one lime shell. Add remaining ingredients. Hand-shake. Decorate with spent lime shell, rock candy stick, fresh mint, and fresh mint.
Alcohol content:
- 2.8 standard drinks
- 24.59% alc./vol. (49.18° proof)
- 38.7 grams of pure alcohol
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