Ask most people about grog, and those that have any knowledge of it will probably tell you that it is watered-down rum. This is true. Named for Edward Vernon, Vice Admiral of the Royal Navy, who sought to stretch the rations while reducing the incidence of drunkenness aboard his majesty's vessels. Vernon was nicknamed "Old Grog" for the grogram coats he always wore.(1) Eventually, sailors were also provided with a ration of lime to improve the flavor (water was stored on ship in barrels, and got pretty foul), which had the added effect of preventing scurvy (though the connection was unknown at the time).(2)
Modern 'grog' recipes usually have a dark rum, fruit juices, sweetener (sugar or honey) and often cinnamon. Below is the Trader Vic's simpler version:
TRADER VIC’S GROG
* 2 parts dark Jamaican rum
* 1 part fresh lemon juice
* 1 part passion fruit syrup
* 1 part fresh (unsweetened) pineapple juice
* 1 dash Angostura Bitters
Shake all with crushed ice. Pour the entire thing into a pint glass, or tiki mug.
For the Jamaican rum, the default choice would be Myers, but I encourage you to try using the Appleton Estate, which is not as dark but has a smoother mellowness. Always use fresh squeezed juice for the lemons! The pineapple works fine from a can, I have found. This is an excellent drink to make in a pitcher and serve up when it's warm out.
(1) George Washington's half-brother, Lawrence, served on Vernon's flagship and lated named his Virginia estate "Mount Vernon". So now you know.
(2) This is, of course, where we get the nickname 'limey' for the British.
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