Grog

Grog image
Serve in
an Old-fashioned glass...
2 shot Pusser's Navy Rum (54.5%) BUY
½ shot Freshly squeezed lime juice
½ shot Demerara sugar syrup (2 sugar to 1 water)
2 shot Chilled water
2 dash Angostura Aromatic Bitters BUY
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How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

Garnish:

Lime wedge

Comment:

Strong, flavoursome navy rum with a splash of scurvy-inhibiting lime. Properly mixed at the right dilution, this is a great drink. However, too many and you'll be groggy in the morning.

Variant:

Grogs were probably originally sweetened with honey and you may want to try substituting three spoons of runny honey in place of the sugar syrup. We've tried both and prefer Demerara sugar to honey in this drink.

Origin:

For over 300 years the British Navy issued a daily 'tot' of rum, sometimes with double issues before battle. In 1740, as an attempt to combat drunkenness, Admiral Vernon gave orders that the standard daily issue of half a pint of neat, high-proof rum be replaced with two servings of a quarter of a pint, diluted 4:1 with water. The Admiral was nicknamed 'Old Grogram' due to the waterproof grogram cloak he wore, so the mixture he introduced became known as 'grog'. Lime juice was often added to the grog in an attempt to prevent scurvy, lending British sailors their 'limey' nickname.

The 'tot' tradition, which started in Jamaica in 1665, was finally broken on 31st July 1970, a day now known as Black Tot Day, although by then the 'tot' had been reduced to a meagre two ounces.

We hate to let truth ruin a good story but drinks historians now say that grog emanates from an earlier period than Old Grogram.

More about this cocktail

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