How to make a Grog Cocktail.
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The Alchemist,
Invented by Admiral Edward Vernon, nicknamed “Old-Grog” or “Old-Groggard”, of the Royal British Navy.
The Poison,
A deadly mix of…
-1oz/30ml - Dark, Rich, Demerara Sugar Syrup
-1oz/30m - Fresh Lime Juice
-2oz/60ml - Dark Blended Rum
The Era,
Invented in 1740, this is the world's first known Tiki Cocktail.
The Geology,
Somewhere in the British controlled Carribean.
The Philosophy,
In essence, the grog was created to mask the taste of rancid rum whilst fighting off scurvy. Try an enhanced version of this cocktail with a Blended Dark Rum. Alchemix recommends Pyrat, a Dark Blended Rum made in Guyana but sourced from mainly Demerara Rums from all over the Carribean.
The Alchemy,
In order,
Add the Demerara Sugar Syrup, Fresh Squeezed Lime Juice, and Blended Dark Rum into the small side of a Boston Shaker Tin.
Add Ice three quarters of the way full to the large side of the Tin.
Shake vigorously. (Shake time will depend on the type of Ice you are using).
Double Strain into a Rocks Glass or small Tiki Mug.
Drink! No Garnish needed.
The Essence,
You may liken the Grog to a Dark Rum Daiquiri served over ice. With a body of deep, dark, and rich flavor that comes from the pairing of Demerara Syrup matched with a Blended Rum made of different Demerara Rums from all over the Carribean, it follows up with a nice kick of citrus to balance the Cocktail and add some light and refreshing notes.
The Lore,
The story goes that Admiral Edward “Old-Grog” Vernon advised his sailors to trade in their(already scarce) rations of bread and salt for limes and sugar to mask the taste of their rancid rum with the added benefit of fighting off scurvy while at sea. Whilst his ship was docked in an unknown location somewhere in the Carribean, legend has it that his sailors all took his advice thereby prioritizing rum over bread. Though the mixing would have looked quite different in 1740, the insaciating blend of sugar, citrus, and rum has carried on through the centuries to be enjoyed by many.
Credits,
Much of the information for Tiki Week here at Alchemix came from the hard work by Martin and Rebecca Cate in the Smugglers Cove cocktail book, and The Professor himself David Wondrich of Imbibe and Punch.
