Classic navy grog

Grog is the legacy of the British Royal Navy: Admiral Vernon (nicknamed 'Old Grog') ordered in 1740 that sailors' rum rations be diluted with water to prevent drunkenness. Sailors soon discovered that with sugar and lemon (which also protected against scurvy), necessity became pleasure. This version is a more sophisticated, warming drink where the caramel tones of brown sugar meet the power of rum.
🕒 Prep Time 5 mins
🍳 Cook Time 5 mins
Total Time 10 mins
🍽️ Servings 1 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Kettle
  • Heatproof mug
  • Bar spoon

Instructions

1

Boil the water. If making with tea, steep a bag for 2-3 minutes, then remove.

Tip: Tea tannins add extra structure to the drink, but don't make it too strong so it doesn't overpower the rum.
2

Put the brown sugar and cinnamon stick in the mug, then pour over the hot water/tea. Stir until the sugar dissolves completely.

Tip: In the hot medium, the molasses scent of brown sugar is released immediately.
3

Add the lemon juice, then pour in the rum last.

Tip: Order is important: if you add the rum to the hot water last, less alcohol evaporates, and the 'kick' remains more intense.
4

Drop in the lemon wheel and serve hot.

Tip: Oils released from the lemon peel provide freshness alongside the heavy, sweet-alcoholic vapours.

Recipe FAQ

What rum should I use?
For the original experience, dark or golden rum is suitable (e.g., Jamaica or Demerara); these have the necessary body. White rum is too nondescript for this.

Ingredients

  • 150 ml Hot water (or weak black tea)
  • 50 ml Aged brown rum
  • 2 tsp Brown cane sugar
  • 1 tbsp Freshly squeezed lemon juice
  • 1 slice Lemon wheel
  • 1 whole Small cinnamon stick (optional)