Grog

In 1740 Admiral Sir Edward Vernon, nicknamed 'Old Grog' because his cloak was made of a coarse material called grogram, was returning from the Caribbean. To improve efficiency he decided to dilute the crew's rum ration with water, and they named the result Grog. Grog was found to be more palatable when hot. Around 1795 lemon juice was added to combat scurvy, but by 1850 lime was the most common flavouring. Other ingredients were included, but the original recipe was one part strong rum to three parts water.

Ingredients

• 2 measures of dark rum (preferably Purser's)
• 2 measures of water
• 2/3 measure of lime juice
• 1 teaspoon of brown sugar or honey
• 2 cloves
• 1 small cinnamon stick

Instructions

Combine in small saucepan. Heat gently to dissolve sugar, when hot strain into glass.

Alcohol Content: 2.0 units

Glass Type: Heatproof Cup