Navy Grog: A Tiki Classic Made 3 Ways
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Today we’re making the Navy Grog! This is the follow-up to last week’s episode on the classic Grog - but the Navy Grog is its own beast. It’s a mid-century tiki staple, with two recipes that almost every variation traces back to: Don the Beachcomber’s and Trader Vic’s. Both bartenders guarded their secrets closely, yet their versions are remarkably similar. In this episode, we’ll make each of those original recipes, then try a more modern take from the book Tropical Standard by Garret Richard & Ben Schaffer. I haven’t made this contemporary version before, so I’m looking forward to tasting it alongside the classics. If you missed last week’s dive into the history of the original Grog, you can watch it here: • Grog 3 Ways - 280 Years in the Making Cheers!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
The History: 0:50
ZBiotics: 3:46
The Booze: 4:52
Donn Beach’s Recipe: 8:15
A Word on Ice Cones: 10:37
Trader Vic’s Recipe: 13:00
Tropical Standard Recipe: 15:11
Sips & Sign Off: 21:22
THE DON THE BEACHCOMBER NAVY GROG RECIPE 8:39
3/4 oz (22.5 ml) Hamilton 86 Demerara Rum
3/4 oz (22.5 ml) Appleton Estate 12 Year Rare Casks Jamaica Rum
3/4 oz (22.5 ml) Chairman’s Reserve White Rum
3/4 oz (22.5 ml) fresh lime juice
3/4 oz (22.5 ml) white grapefruit juice
3/4 oz (22.5 ml) honey syrup (3:1 honey:water)
3/4 oz (22.5 ml) soda water
Ice cone for garnish
THE TRADER VIC NAVY GROG RECIPE 13:04
3/4 oz (22.5 ml) Hamilton 86 Demerara Rum
3/4 oz (22.5 ml) Appleton Estate 12 Year Rare Casks Jamaica Rum
3/4 oz (22.5 ml) Chairman’s Reserve White Rum
1/4 oz (7.5 ml) St. Elizabeth Allspice Dram
1/2 oz (15 ml) rich Demerara syrup (2:1 sugar:water)
3/4 oz (22.5 ml) fresh lime juice
3/4 oz (22.5 ml) white grapefruit juice
Lime shell, mint sprig, and rock candy stick for garnish
THE TROPICAL STANDARD NAVY GROG RECIPE 18:45
1 lime wedge (juice removed)
3/4 oz (22.5 ml) Hamilton 86 Demerara Rum
3/4 oz (22.5 ml) Appleton Estate 12 Year Rare Casks Jamaica Rum
3/4 oz (22.5 ml) Barbancourt White Rhum
1 tsp (~5 ml) St. Elizabeth Allspice Dram
3/4 oz (22.5 ml) Grog concentrate syrup*
1 oz (30 ml) grapefruit juice (acid adjusted to lemon)**
3 dashes Angostura bitters
5 drops salt solution (20% salt)
Grapefruit slice, mint sprig, and rock candy stick (optional) for garnish
*Grog Concentrate Syrup, 66 Brix 17:14
21 g Allspice, crushed, toasted in medium saucepan
355 g (1 bottle) Coco-Cola (stir to decarbonate)
572 g white sugar
Stir to dissolve sugar over medium heat. Bring to simmer. Cover & reduce heat to low. After 15 minutes, remove from heat. Transfer to container & refrigerate for 12-24 hours. Strain & bottle. Refrigerate - keeps for 4 weeks.
**Grapefruit Juice - Acid Adjusted to Lemon 17:34
Combine 100 ml grapefruit juice (strained of pulp) with 4 g citric acid. Stir to dissolve. Will keep for 3 days in the fridge.
THE BOOKS MENTIONED
Tropical Standard: https://amzn.to/4oAXdwC
Potions of the Caribbean: https://amzn.to/3qRD6z2
THE TOOLS
To The Bar Mat: https://rb.gy/ds3osd
My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin: https://amzn.to/33vnMLJ
The milkshake stand mixer: https://amzn.to/3SaXHeD
My citrus bottles: https://amzn.to/3BScssO
My mini carafe: https://amzn.to/3iezKkZ
Bar spoon: https://amzn.to/3wkkDhg
Copper Bamboo Straws: https://shrsl.com/4bku8
Long glass straw: https://amzn.to/33KH6Ys
Handy ice crusher: https://amzn.to/3TYBbWQ
Rock Candy Sticks: https://amzn.to/3Uy3bRh
The Shaved Ice Machine: https://amzn.to/4ml4uiM
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