Navy Grog

Navy Grog was first served to British sailors in the mid-1700s to stave off scurvy during long periods at sea; though the original was simply a combination of rum, water, lime and brown sugar, this cocktail has been reinvented by the tiki movement into something altogether more delicious! John and I are partial to this boozy combination of Don the Beachcomber and Trader Vic's classic recipes. 

Navy Grog

1 oz white rum

1 oz demerara rum

1 oz dark rum

3/4 oz freshly squeezed lime juice

3/4 oz freshly squeezed grapefruit juice

1 oz honey syrup

1/4 oz allspice dram

soda water (optional)

Combine rums, lime and grapefruit juice, honey syrup and allspice dram in a shaker with ice. Shake vigorously for 10-15 seconds. Strain into a Collins glass or goblet filled with crushed ice. Top with soda water if desired and garnish with a slice of lime and a cherry.

Notes: Three different rums might seem like overkill, but you'll be delighted by the complexity and depth they bring to this slushy summer sipper. We added the allspice dram of Trader Vic's recipe to Don the Beachcomber's classic; our favorite is St. Elizabeth's, but you can also make your own if you're looking for a weekend DIY. As for the soda, you might want to thin this rather rich cocktail with a bit of sparkling water if it's a particularly warm day, but the unadulterated version reigns supreme in our frequently chilly San Francisco apartment. Cheers!

Image by Jody Horton.