Navy Grog
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Recipe from “The New New York Bartender’s Guide” by Sally Ann Berk (1997) | Recipe from “The New New York Bartender’s Guide” by Sally Ann Berk (1997) | ||
| − | 1 oz dark rum | + | *1 oz dark rum |
| − | 1 oz light rum | + | *1 oz light rum |
| − | 1 oz Demerara Rum | + | *1 oz Demerara Rum |
| − | 1/2 oz Guava Juice | + | *1/2 oz Guava Juice |
| − | 1/2 oz fresh Lime Juice | + | *1/2 oz fresh Lime Juice |
| − | 1/2 oz Pineapple Juice | + | *1/2 oz Pineapple Juice |
| − | 1/2 oz Orgeat Syrup | + | *1/2 oz Orgeat Syrup |
| − | 1 tbsp. Tamarind Syrup | + | *1 tbsp. Tamarind Syrup |
Combine all ingredients with cracked ice in a blender. Blend until slushy and pour into a chilled highball glass. Garnish with a lime slice. | Combine all ingredients with cracked ice in a blender. Blend until slushy and pour into a chilled highball glass. Garnish with a lime slice. | ||
Revision as of 02:10, 13 January 2007
The Navy Grog is a cocktail which consists of Rum, Lime Juice, Grapefruit Juice, Club Soda and other ingredients depending upon the recipe source.
Recipes
Recipe from Don the Beachcomber, according to “Beachbum Berry’s Grog Log” by Jeff Berry and Annene Kaye (1998)
- 1 oz Light Puerto Rican Rum
- 1 oz Dark Jamaican Rum
- 1 oz Demerara Rum
- 3/4 oz Lime Juice
- 3/4 oz Grapefruit Juice
- 3/4 oz Honey
1 oz Club Soda
Heat honey until liquid. Mix with juices in blender. Stir in rums and soda. Pour into glass filled with crushed ice.
Recipe from “The New New York Bartender’s Guide” by Sally Ann Berk (1997)
- 1 oz dark rum
- 1 oz light rum
- 1 oz Demerara Rum
- 1/2 oz Guava Juice
- 1/2 oz fresh Lime Juice
- 1/2 oz Pineapple Juice
- 1/2 oz Orgeat Syrup
- 1 tbsp. Tamarind Syrup
Combine all ingredients with cracked ice in a blender. Blend until slushy and pour into a chilled highball glass. Garnish with a lime slice.
