Navy Grog
Ingredients
- 1 oz Bacardi Carta Blanca Superior White Rum
- 1 oz Caribbean blended rum aged 6-10 years
- 1 oz Navy rum
- 1⁄4 oz St. Elizabeth Allspice Dram liqueur
- 1⁄4 oz Demerara/Muscovado/brown sugar syrup
- 1⁄4 oz Honey syrup
- 3⁄4 oz Pink grapefruit juice
- 3⁄4 oz Lime juice
- 1⁄4 barspoon Xanthan gum (E415) optional
Method
Glass:
Photographed in a Libbey DOF 14.25oz
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of ICE CONE with straw, lime wedge, mints sprigs and flag.
Method:
- DRY BLEND (without ice) first 8 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with ice cone with straw running through the centre, lime wedge, mints sprigs bouquet and flag.
History:
Created circa 1940 by Donn Beach at his Don the Beachcomber restaurant and subsequently reimagined by others, most notably Trader Vic. This version is closest to Trader Vic's recipe, but the ice-cone serve is a Donn Beach touch.
Review:
With its trio of rums at a full measure a piece, this maritime sour is one of the punchiest on the classic roster of Tiki cocktails.
