Grog is an alcoholic drink with rum or brandy mix with hot water and sugar, lime or lemon juice, and spices: cinnamon, vanilla, coriander, nutmeg, etc.
Grog is a true marine drink. For the first time, it came into use in the 18th century after Admiral Edward Vernon’s order to dilute the rum with water because of the overuse by sailors.
Alcohol was detrimental to their health and endurance. At that time, rum was an obligatory part of long voyages as a disinfectant against cholera, dysentery, and other intestinal diseases. It was a necessary measure, since the water supply on ships, especially in hot weather, quickly deteriorated. The drink’s name derived from the English spelling of raincoat from Fay (grogram cloak), favorite clothes of Admiral in inclement weather.
So the drink turned out delicious and flavorful. There are few subtleties of its preparation:
- mixing and heating all ingredients is best in a water bath;
- it would help if you poured the alcohol into a hot infusion at the end without further boiling;
- to let the spices do not fall into the glass, it is necessary to filter the ready grog through cheesecloth;
- the finished drink before serving needs to steep for 15 minutes;
- The drink temperature should be at least 70°C because when cold, it becomes more like tea.
Currently, there are dozens of recipes for grog, which in addition to or instead of the main, use various ingredients. These are green tea, Rooibos, Mate, liquor, vodka, wine, citrus zest, ginger, freshly squeezed fruit juices, compotes, coffee, eggs, cream, milk, or butter.
To prepare the classic drink, you need to boil clean water (600 ml) and remove it from heat. Until the water had cooled, add dry tea (2 tbsp), sugar (3-5 tbsp), clove (3 buds), fragrant black pepper (4 pieces), Bay leaf (1 piece), grain anise (6 PCs.), to taste nutmeg and cinnamon. In the resulting infusion, pour in a bottle of rum and bring to a boil, remove it from heat. Under the lid on the drink, infuse and cool for 10-15 minutes. Serve the beverage warm in mugs made of clay, porcelain, or a thick bar of glass. The thick walls of the cookware prevent quick cooling of the drink.
Drink it in small SIPS. Gourmets recommend drinking no more than 200 ml. Otherwise, there comes a strong intoxication. As a delicacy to the drink, it is best to serve chocolates, dried fruits, sweet cakes, pancakes, and pastries.
The drink, as it contains strong alcohol, has great antiseptic, warming, and tonic properties. It is good for warmth when cold, manifestations of frostbite of the face and extremities, and the resulting loss of strength. The drink will lead to the normal process of blood circulation and respiration. For more serious manifestations of hypothermia (drowsiness, lethargy, loss of consciousness, and loss of coordination) along with drinking the beverage, you may also take a bath, but the water temperature should not be above 25°C. Too hot water can lead to rapid blood flow from the extremities to the heart, leading to death.
At the first sign of a cold or flu, the intake of 200 ml of grog will take down the nasopharynx’s swelling, reduce the temperature, and calm the cough. The drink increases the protective functions of the body, in particular against infectious and viral diseases.
Grog has many useful properties inherent to the Rum. It can heal small wounds and ulcers formed on the mouth and throat’s mucous membranes to positively affect the nervous and cardiovascular system. In these systems, the drink has a relaxing and calming effect.
The dangers of grog and contraindications
The drink is not recommended for people with diseases of the kidneys and liver and people who are on rehabilitation treatment for alcoholism.
It is also contraindicated for pregnant women, lactating mothers, and underaged children. For this category of people, it is better to prepare a non-alcoholic version of the drink.