Advent Grog

[Photo: Naomi Bishop]

Grog was originally used to help prevent scurvy in British sailors, but with scurvy no longer a problem, it's worth keeping this version from Seattle's Rob Roy around for the easy-drinking flavor.

Note: To make rich demerara syrup, combine 1 cup water with 2 cups demerara sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the author: Naomi Bishop is a Seattle based food writer and marketer. You can follow her explorations of cooking and culture around the world at @GastroGnome.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Advent Grog

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 1
Active time:5 minutes
Total time:8 minutes
This recipe appears in: 6 Great Punch Recipes from Seattle Bars

Ingredients

  • 2 ounces boiling water, plus extra for warming mugs
  • 3/4 ounce Goslings Black Seal rum
  • 3/4 ounce Appleton V/X rum
  • 3/4 ounce fresh lime juice from 1 lime
  • 1/2 ounces rich demerara syrup (see note above)
  • 1 cinnamon stick
  • Garnish: lime wheel

Procedures

  1. 1

    Pre-heat mug by filling it with warm water for 1 minute. Dump out water when ready to fill mug.

  2. 2

    Add both types of rum, lime juice, demerara syrup, cinnamon stick, and 2 ounces boiling water to mug. Garnish with lime wheel and serve.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: