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.
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About This Recipe
|Active time:||5 minutes|
|Total time:||8 minutes|
|This recipe appears in:||6 Great Punch Recipes from Seattle Bars|
- 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
Pre-heat mug by filling it with warm water for 1 minute. Dump out water when ready to fill mug.
Add both types of rum, lime juice, demerara syrup, cinnamon stick, and 2 ounces boiling water to mug. Garnish with lime wheel and serve.