After reading Thomas Jefferson And The Tripoli Pirates, my guest reviewer, Honey, came across the history of Navy Grog. In the olden days, British sailors were provided a ration of one gallon a day of combined alcohol and water. Stored in wooden casks, their beer went bad after a few weeks, the water grew algae, and brandy could be expensive or hard to procure. Rum was much easier to obtain, but sailors would often become drunk. Vice Admiral Edward Vernon, nicknamed “Old Grog” after a grogram cloak that he wore, issued Captain’s Order No. 349 on August 21st of 1740 which stated that all rum provisions must be mixed with water. And the members of the crew “which……are good husbandmen may from the saving of their salt provisions and bread, purchase sugar and limes to make it more palatable to them.” The drink became known as grog after the Vice-Admiral. Unfortunately for today’s British sailors, the practice was discontinued on July 31, 1970.
I found several modern Navy Grog cocktail recipes. All of them use three different types of rum: white, dark, and Demerara. This recipe is the one served at the famous tiki bar Don The Beachcomber. I had to add more grapefruit juice to my drink. This one will knock your board shorts off!