Summer Grog Cocktail

Saturday July 30th was Black Tott Day, marking the last day in 1970 that the British Royal Navy issued their sailors a daily ration of rum.  The tradition started back in 1655 when each sailor was given ½ pint of rum a day to improve moral in what were horrendous onboard living conditions.  As time marched on and the sober demands of the job became more important the rations were adjusted.  In 1740 Admiral Edward Vernon, known as “Old Grog”(after a coat he wore made of Grogram fabric), ordered the daily ration to be cut with water in a 4 to 1 ratio and split into two servings.  Sailors were also offered the option to trade some of their other rations for sugar and lime to make the rum more palatable.  It was this combination of lime, sugar and over-proof Jamaican rum that became known as “Grog”.  It is a drink that is most often drank warm occasionally with the addition of spices.  Today we offer you a cold version of the drink that we call “Summer Grog”.  It is based on the original ingredients but dressed with a contemporary bartender’s hand.

Summer Grog

In a shaker glass filled with ice add:

• 2 Ounces Navy Strength Jamaican Rum (we used Smith & Cross)
• 2 Ounces Fresh Lime Juice
• 1 Ounce Brown Sugar Simple Syrup*
• 1 Ounce Water

Shake like crazy and strain into a large tumbler filled with cracked ice.  Dust the top with Nutmeg. Garnish with a lime wedge.  

*Brown Sugar Simple Syrup  

• 1 Cup of Water
• 1 Cup Light Brown Sugar

Put the two in a saucepan and bring to a slow boil.  Reduce heat and simmer for 5 minutes.  Cool and transfer to a sterile glass bottle.  This will keep refrigerated for 7-10 days.