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Navy Grog Cocktail Recipe

May 17, 2018 | Post By Danny Mahoney
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The Navy Grog is a drink that has been around so long, and had so many variations and incarnations that it is hard to tell what exactly is a Navy Grog anymore. That’s what happens with a drink that was a go-to for sailors centuries ago, as who else can make a drink spread faster than sailors, whose job it is to travel?

Image of Navy Grog   Drink

he drink has a more storied and colorful history than most drinks out there, because it was actually used as a way to preserve water. Essentially, it was a way for sailors to keep water on the ship without it getting ruined, while also getting some much-needed vitamins to combat the diseases that they would encounter on their many travels. It dates back to the mid-1700s, and in modern times, is most associated with the tiki movement, which helped to revive the drink in the 1940s.

Ingredients:

  • 1 ounce of white rum
  • 1 ounce of demerara rum
  • 1 ounce of dark rum
  • ¾ ounce of lime juice
  • ¾ ounce of grapefruit juice
  • 1 ounce of honey syrup
  • 5 ounces of club soda

Preparation:

  1. Pour the rums, juices, and the syrup into a cocktail shaker filled with ice.
  2. Shake well.
  3. Strain into a Collins glass filled with ice.
  4. Top with soda.

Equipment:

  • Cocktail shaker
  • Collins glass

Common garnishes are an orange slice, or a cherry. The Navy Grog is certainly not a popular drink these days by any means, but is certainly well-known among sailors, as it is part of naval drinking history forever. In the United States, apple cider is often added. It can be traced back to 1655, and its invention is usually traced back to the English conquest of Jamaica, which is why it is associated with the Royal Navy to this day. Grog, in modern times, varies widely from country to country. For example, the Fiji version of grog incorporates kava root, and grog is actually served as a hot tea drink in countries such as Belgium and France.

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ABOUT AUTHOR

Photo of Danny Mahoney

Danny is a Melburnian liquor enthusiast and ex bartender turned web developer. Although an avid whiskey drinker he likes to practice the arts of cocktail making and mixing drinks. Danny believes there are always new concoctions just waiting to be explored and enjoyed.

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