Granny's Navy Grog Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Aug. 30, 2018
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Photograph: Autumn Giles

Taking a cue from the tiki tradition, this version of a Navy Grog layers crisp light rum with a full-bodied dark rum. Fresh squeezed grapefruit and lemon juice pull out the tart acidic notes of the Granny Smith Woodchuck Cider.

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

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Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 2 drinks

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Ingredients

  • 2 ounces dark rum
  • 2 ounces light rum
  • 2 ounces grapefruit juice, from 1 medium grapefruit
  • 1/2 ounce lemon juice, from 1 lemon
  • 1 ounce simple syrup (see note)
  • 4 ounces Woodchuck Granny Smith Cider
  • Grapefruit peel (optional)

Directions

  1. Fill a cocktail shaker with ice. Add the dark rum, light rum, grapefruit juice, lemon juice, and simple syrup. Shake until well chilled, about 20 seconds.

  2. Divide evenly between two ice-filled highball glasses. Top each glass with two ounces cider, stir gently to combine, garnish with grapefruit peel if desired, and serve.

Special equipment

cocktail shaker

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