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Navy Grog

Autumn/fall · Citrusy · Classic/vintage

4.5 64 ratings

Ingredients

1 oz Light white rum
1 oz Aged rum (6-10yr)
1 oz Navy rum (ideally circa 55% alc./vol.)
1/4 oz Pimento dram
1/4 oz Brown sugar syrup
1/4 oz Honey and water syrup
3/4 oz Pink grapefruit juice
3/4 oz Lime juice
Xanthan gum (E415)

How to make

Serve in a double old-fashioned glass

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of ICE CONE with straw, lime wedge, mints sprigs and flag.

Method

  1. 3 DRY BLEND (without ice) first 8 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
  2. 4 Add 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with ice cone with straw running through the centre, lime wedge, mints sprigs bouquet and flag.

Flavour profile

55.0% alc./vol. · 2.4 standard drinks

History

With its trio of rums at a full measure each, this maritime sour is one of the punchiest classic Tiki cocktails.

This cocktail was created around 1940 by Donn Beach at his Don the Beachcomber restaurant, with later interpretations by others, most notably Trader Vic. The version presented here is closest to Trader Vic's rendition, though the ice-cone presentation is a nod to Donn Beach. The NAVY GROG recipe: ¾ ounce fresh lime juice, ¾ ounce white grapefruit juice, ¾ soda water, 1 ounce honey mix (made from equal parts clover honey and hot water), 1 ounce light Puerto Rican rum, 1 ounce dark Jamaican rum, 1 ounce Demerara rum. Shake vigorously with ice cubes and strain into a double old-fashioned glass containing an ice-cone around the straw. An alternative recipe for Navy Grog suggests substituting three ounces of Trader Vic Navy Grog and punch rum for the three rums listed. This version uses: 3 ounces Trader Vic Navy Grog mix, 1 ounce light Puerto Rican rum, 1 ounce dark Jamaica rum, 1 ounce 86-proof Demerara rum. Cut a lime, squeeze it into a mai tai (double old-fashioned) glass filled with shaved ice, reserving one lime shell. Add the remaining ingredients. Hand-shake and garnish with the spent lime shell, a rock candy stick, fresh mint, and fresh mint.

Created by Don Beach (Ernest Raymond Beaumont-Gantt)