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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.

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.

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?

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….. :)

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

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.

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)

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.