Name: Navy Grog
Total time: 5 min
Cuisine: Cocktail
Ingredients: 30 ml Light white rum; 30 ml Aged rum (6-10yr); 30 ml Navy rum (ideally circa 55% alc./vol.); 7.5 ml Pimento dram; 7.5 ml Brown sugar syrup; 7.5 ml Honey and water syrup; 22.5 ml Pink grapefruit juice; 22.5 ml Lime juice; 1&frasl;4 barspoon Xanthan gum (E415)

Frederic D. Premium Member 1y

A very solid drink. The Allspice Dram can easily dominate, so I've been using a scant 1/4 Oz. I'll be real though, I can't be bothered with the ice cone.

G. M. Genovese Premium Member 1y

I understand this kinda complex recipe style is a Donn Beach thing, but the allspice dram kills it. Fur stank off dessicated roadkill like... After trying these specs (and blehh!!), I made it again with an eye to the recipe on Beachbum Berry's site (which touts the excellent Hamilton-brand blend) and it was much more agreeable... Use a funky raw honey at 3:1 for your syrup. A splash of Demerara syrup won't be unwelcome :)... Bacardi Carta Blanca (wasted in this), Denizen Merchant's Reserve, and Pusser's Gunpowder were solid enough combo.

David Selle Premium Member 2y

I'm so glad you added the ice cone to the picture and recipe - it takes the presentation up a notch. I pulverize crushed ice in a food processor briefly to get the consistency needed to pack the mold well.

Chris Brislawn 2y

Variant: the Bloody Old Grogram.
What Adm. Vernon's sailors probably called him when safely out of earshot on shore leave, sipping Bloody Old Grogram cocktails at the bar in Trader Vic's. Just add 3/4 oz freshly squeezed blood orange juice to the Navy Grog. More complex citrus flavors and a prettier color, too.

Geralt Of Rivia 2y

While the new 2023 recipe seems fantastic, that would be great to keep record of the former, simpler recipe which I loved. Has it totally disappeared from the site?

Simon Difford Verified User Premium Member 2y

Apart from the optional addition of ¼ bar spoon Xanthan gum and garnishing with ice cone, the recipe is unchanged. Omit these two optional additions, and you've the same cocktail. Arguably the same cocktail with them.

Hector Kollias 2y

It's called Grog Cocktail here now.. I love that too!

Chris Northfield 2y

Before cocktailers rush for the sandpaper, I think point 4. Should read “leave to stand” rather than “leave to sand”. Apologies in advance for the pedantry….. :)

Simon Difford Verified User Premium Member 2y

Many thanks, Chris. Now corrected.

Ignacy Szczupal Premium Member 3y

In my opinion, adding 30 ml of lime juice instead of 22.5 significantly enhances the rums. Very good cocktail

Jay Franks 4y

Sweet, sour, strong, weak. Classic Donn B. Formula. The foundation of several hundred great drinks. Always delightful. I've tried many different combinations of rum in this grog. This one works particularly well. Just a bit of funk from the Denizen's, a nice solid base from the Pusser's and some elegance and grace from the Plantation. Cheer's.

David Selle Premium Member 5y

Don't forget the Ice Cone for the perfect garnish - like Don used to make: https://beachbumberry.com/barware-ice-cone.html (I believe it's available in the US and the UK)

John Hinojos Premium Member 5y

I am a big rum drinker, and this is one of my favorites. I used Navy Strength Navy rum and added a dusting of nutmeg on top. Served with a block of ice. Sometimes I will put on a float of 151 Demerara Rum. But that version can really knock you flat. Great recipe. I am in San Diego and I get this at Bali Hai restaurant. This is almost identical.

Simon Difford Verified User Premium Member 5y

Thanks John. Navy Grog and both underrated and delicious. I look forward to returning to San Diego one day and enjoying a Nay Grog at Bali Hai.

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 (ideally circa 55% alc./vol.)
¹⁄₄ fl oz	St. Elizabeth Allspice Dram liqueur
¹⁄₄ fl oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
¹⁄₄ fl oz	Honey syrup (3 parts honey to 1 water by weight)
³⁄₄ fl oz	Pink grapefruit juice (freshly squeezed)
³⁄₄ fl oz	Lime juice (freshly squeezed)
¹⁄₄ barspoon	Xanthan gum (E415) (optional)

Navy Grog

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