Navy Grog
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==Recipes== | ==Recipes== | ||
| − | ''From [[Don the Beachcomber]], according to “Beachbum Berry’s Grog Log” by Jeff Berry and Annene Kaye (1998)'' | + | '''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 Light Puerto Rican Rum | ||
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| − | ''From “The New New York Bartender’s Guide” by Sally Ann Berk (1997)'' | + | '''From “The New New York Bartender’s Guide” by Sally Ann Berk (1997)''' |
*1 oz dark rum | *1 oz dark rum | ||
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| − | ''Trader Vic's Navy Grog'' | + | '''Trader Vic's Navy Grog''' |
| − | 3/4 oz | + | *3/4 oz Fresh lime juice |
| − | 1/2 oz | + | *1/2 oz Grapefruit juice |
| − | 3/4 oz | + | *3/4 oz Allspice syrup (*) |
| − | 1 oz Light Puerto Rican Rum | + | *1 oz Light Puerto Rican Rum |
| − | 1 oz Gold Jamaican rum | + | *1 oz Gold Jamaican rum |
| − | 1 oz Demerara rum | + | *1 oz Demerara rum |
Put ingredients into cocktail shaker and shake well with lots of crushed ice. Pour into a double old-fashioned glass. | Put ingredients into cocktail shaker and shake well with lots of crushed ice. Pour into a double old-fashioned glass. | ||
| − | Allspice Syrup: Grind enough whole dried allspice berries to make 6 level tablespoons. Place the ground allspice in a saucepan with 1 cup sugar and 1 cup water. Bring it all to a boil, then cover and simmer for two minutes. Remove the saucepan from heat and — keeping it covered — let steep for two to three hours, then strain into a bottle and refrigerate. | + | (*)''Allspice Syrup'': Grind enough whole dried allspice berries to make 6 level tablespoons. Place the ground allspice in a saucepan with 1 cup sugar and 1 cup water. Bring it all to a boil, then cover and simmer for two minutes. Remove the saucepan from heat and — keeping it covered — let steep for two to three hours, then strain into a bottle and refrigerate. |
| − | ''Another Version'' | + | '''Another Version''' |
*1 oz Sailor Jerry Spiced Navy Rum | *1 oz Sailor Jerry Spiced Navy Rum | ||
*1 oz Cruzan Black Strap Navy Rum | *1 oz Cruzan Black Strap Navy Rum | ||
Revision as of 22:14, 17 April 2008
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
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. Optional: Add a pinch of nutmeg in the blender.
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.
Trader Vic's Navy Grog
- 3/4 oz Fresh lime juice
- 1/2 oz Grapefruit juice
- 3/4 oz Allspice syrup (*)
- 1 oz Light Puerto Rican Rum
- 1 oz Gold Jamaican rum
- 1 oz Demerara rum
Put ingredients into cocktail shaker and shake well with lots of crushed ice. Pour into a double old-fashioned glass.
(*)Allspice Syrup: Grind enough whole dried allspice berries to make 6 level tablespoons. Place the ground allspice in a saucepan with 1 cup sugar and 1 cup water. Bring it all to a boil, then cover and simmer for two minutes. Remove the saucepan from heat and — keeping it covered — let steep for two to three hours, then strain into a bottle and refrigerate.
Another Version
- 1 oz Sailor Jerry Spiced Navy Rum
- 1 oz Cruzan Black Strap Navy Rum
- 1 oz Gold Jamaican Rum
- 3/4 oz Fresh Lime Juice
- 3/4 oz Grapefruit Juice
- 3/4 oz Simple Syrup
Put all the ingredients except the black strap rum into a shaker with crushed ice. Shake and pour into an old fashioned glass. Top with the black strap rum. Add lime shell and mint sprig for garnish.
