Based on honey and rum diluted with boiling water, grog originated in 1741 to prevent sailors from, "stupefying their rational qualities," according to an Order to Captains issued by admiral Edward Vernon of the British Royal Navy. Grog variations abound, but the three most prolific include admiral Vernon's grog, the British hot grog cocktail and Navy grog, created by tiki-theme founder Don the "Beachcomber" in 1941.
Things You'll Need
- Dark rum
- Raw sugar, such as demerara or turbinado
Add 1 part dark Jamaican rum and 4 parts boiling or cool water to a tall straight glass, such as a Collins. Collins glasses holds about 1 shot of rum and 8 ounces of water.
Add 1 tablespoon of lime juice and 1 teaspoon of raw sugar for every shot of rum. Stir the grog until the sugar dissolves.
Garnish with fresh mint leaves and serve hot.
Heat a few toddy glasses in an oven set to "Warm," about 6 or 7 minutes. Ensure they're warm to the touch. Toddy glasses are clear glass mugs with handles, similar to tea cups. Any mug that can handle a hot beverage without breaking will do.
Add 1 part fresh lime juice, 1 part runny honey, 4 parts Navy rum and 10 parts boiling water to a pitcher and stir. Substitute any dark rum for British-style navy rum, if desired.
Pour the grog into the warm toddy cups and garnish with lime wedges.
Dilute 1 part honey with an equal amount of boiling water and stir. Add 1 part each of club soda and fresh lime juice to a shaker.
Add 1 part each Demerara rum, dark Jamaican rum, white Cuban rum and 1 part diluted honey to the shaker.
Add crushed ice and shake. Pour into a rocks glass and garnish with a Navy Grog ice cone. Navy Grog ice cones are specialized molds that make a cone of ice around a metal straw. Alternatively, add ice cubes to the glass if you don't have access to a Navy Grog ice-cone mold.