Lately, I’ve been fixated on the Navy Grog. Namely, Jeff ‘beachbum‘ Berry’s version of Donn’s Navy Grog.
I use the version in the Grog Log and add ½ oz of my ‘lazy’ pimento dram.
Craig’s lazy Pimento dram:
- ¼ cup good quality allspice berries
- ¼ cup Lemon Hart 151
- 2 cups Sugar
- 1 cup Water
- Metal Strainer and Cheesecloth
Grind allspice berries with either mortar & pestle or as I do with a coffee grinder until you achieve a small crushed size. Steep ground allspice in 151 for at least 1 day. Dissolve sugar in water and bring to a boil. Remove from heat and add aged allspice/151 mixture. Let this mixture sit for at least 1 day. Strain first through metal sevie strainer to remove large particulate, then through a single layer of cheesecloth to remove the finer particulate.
My version of Bum’s version of the Navy Grog is as follows:
- ¾ oz Grapefruit Juice
- ¾ oz Lime Juice
- ¾ oz Honey Syrup
- ½ oz ‘lazy’ Pimento Dram
- 1 oz Coruba Dark
- 1 oz Lemon Hart (not 151) demerara
- 1 oz Appleton White
- 1 oz White soda (7-up, sprite, club if you must)
Fill one double rocks glass with small crushed ice. Stir all ingredients in a mixing glass. Start with the honey, then add the citrus to dissolve the honey syrup nicely. Finish with the soda and be gentle to save the carbonation. Pour into double rocks glass and stir to frost the exterior: Ideally you would use a rock-candy swizzle to stir.
Delicious, I assure you.