Classic grog at home – the best recipes

When Admiral Nelson died in the Battle of Trafalgar, his body was placed in a barrel of rum – the only way he could be brought home for burial. Legend has it that his sailors subsequently drank this rum. Since then, grog has been called “Nelson’s Blood”.

Cold? Your nose runs like Niagara Falls, and your upper teeth treacherously dodge your lower teeth? The apartment is arctic cold and there is no hope for the best? It’s time to fuel up with strong drinks, and if you live in the tropics, this article is not for you. Come on, pass by, do not linger, today the continental part of our comprehensive planet will be saved by grog.

What is grog and its history of origin

Grog (note: not a grock – that’s what this drink is sometimes called on the Web) – a warming drink based on rum, black tea and sugar. However, initially it was a drink made from water and rum – the daily ration of a British sailor in the colonial era. It all started in 1655 when Vice Admiral William Penn (founder of Pennsylvania) captured Jamaica. Prior to this, each sailor, due to lack of knowledge on the long-term storage of water, was given a gallon of beer per day (4,55 liters). When the beer ran out (after all, the volumes were not small) or turned sour, the sailors drank stale water, which they diluted with the same beer or wine.

The volumes of the British Empire grew, but the problem with water was not solved. When Penn took over Jamaica, there was little beer and wine on the island, but there was rum. Since then, sailors have been given this wonderful drink (at that time it was still swill, with a strength of 80%). In 1731, the first instructions regarding rum rations for sailors appeared in the rules of the British Navy: 1 pints of rum per 0,5 capita of the ship’s population (1 pint u1d 8/480 gallon uXNUMXd XNUMX ml). But the father of the grog is Vice Admiral Edward Vernon, who was nicknamed “Old Grog”. He was constantly in a waterproof raincoat made of grogram cloak – a thick material consisting of wool, mohair and silk, sometimes impregnated with resin.

You understand, the use of such hardened rum at that time could not but lead to drunkenness on ships and Vernon did not like it. On August 21, 1740, he issued a decree ordering the daily ration to be diluted with water. From that day on, in the presence of the lieutenant of the watch, each sailor was given twice a day a ration with a quarter pint of rum diluted with a quart (0,95 l) of water. For taste, sugar and lemon juice could be added to the drink. In 1756, this ration was legalized and issued to sailors until 1970, until it was banned on June 30 – on this day the last signal “Up Spirits” sounded. This day went down in history as “Black Tot Day”. The sailors were upset.

Making grog at home

The main ingredient is white rum, which is diluted with strong black tea. The classic proportion is ¼. In the modern interpretation, various spices are necessarily added to grog, in particular cloves, cardamom, cinnamon. Lemon and sugar to taste. Over time, tea was sometimes replaced with coffee, which is also, in fact, grog. Rum can be replaced with cognac or whiskey. In America, grog is significantly inferior to Hot Buttered Rum, which fits perfectly into the Christmas picture and has a better warming effect.

Grog classic for 2 servings

Brew 2 tablespoons of black tea in a teapot (for 300 ml of water). Squeeze half a lemon into the kettle, add cloves and cinnamon stick, brown sugar, mix well and let it brew for 5 minutes. Pour 40 ml of rum into glasses of Irish or any other heat-resistant dishes and add strained tea there. Drink hot, adding lemon and sugar to taste.

Grog per person

Ingredients:

• 40 white rum;
• 20 sugar syrup;
• 100 ml of still water;
• 5 g of black tea;
• 120 g lemon;
• 3 g of cloves;
• 3 g of cardamom.

Preparation:

• brew tea in 100 ml of water;
• crush 2 lemon slices in a glass, add spices and pour rum;
• pour the workpiece with hot tea and add sugar syrup;
• mix everything with a bar spoon and add a slice of lemon.

Exotic fruit grog

Ingredients:

• 40 ml white rum;
• 15 ml of marakui syrup;
• 15 ml coconut syrup;
• 100 ml of still water;
• 5 g of black tea;
• 25 g lemon;
• 60 g green apple;
• 60 g of orange;
• Xnumx qiwi;
• 2 g of cloves;
• 1 g black pepper;
• 2 g ground cinnamon

Preparation:

• put diced orange, apple and lemon in a glass, 2 cloves;
• pour syrups, brewed tea and rum into it;
• season the drink with a pinch of black pepper and cinnamon;
• stir and garnish with a circle of kiwi.

Toddy grog with dark rum

Ingredients:

• 50 ml dark rum;
• 20 ml Grenadine;
• 150 water without gas;
• 5 g of black tea;
• 40 ml of lemon;
• 15 ml carambola (tropical stars);
• 60 ml of orange;
• Xnumx mint;
• 2 g ground cinnamon;
• 2 g cloves.

Preparation:

• put finely chopped orange and lemon into a glass;
• add spices;
• pour grenadine, rum and brewed black tea;
• stir, decorate with a sprig of mint and a slice of carambola.

Saving grog on vodka from William Pokhlebkin

This drink is for the strong in spirit or people subjected to strong cooling. In general, the same mixture that will raise from the grave.

First, prepare the syrup: boil 200 ml of water, add 200 ml of vodka and 200 g of sugar, boil the syrup for 5 minutes. In 800 ml of water, brew a pack of tea (chefir, in general). Heat the remaining 800 ml of vodka and combine all the ingredients. Pour the grog into glasses.

Drink this drink should be in small sips and only in cases where you want to save someone’s life. Pokhlebkin himself wrote: you should drink grog on vodka “for quick heating of people frozen in the snow, caught in a storm, ice water, storm, snowstorm, snowstorm, during severe hypothermia, colds, frostbite associated with exhaustion. In all these cases, grog gives a quick excitation effect, activates respiration and cardiac activity …»

What do you think of classic grog and its derivatives?