CLASSIC · LIGHT WHITE RUM

Navy Grog

Name: Navy Grog
Cuisine: Cocktail
Ingredients: 30 ml Light white rum; 30 ml Havana Club Añejo 7 Años Cuban Rum; 30 ml Navy rum; 7.5 ml Pimento dram; 7.5 ml Demerara sugar syrup; 7.5 ml Honey syrup; 22.5 ml Pink grapefruit juice; 22.5 ml Lime juice; Xanthan gum; Crushed ice; Ice cone; Straw; Lime wedge; Mint sprigs; Flag

Created circa 1940 by Donn Beach at his Don the Beachcomber restaurant and subsequently reimagined by others, most notably Trader Vic.

Ingredients

Light white rum30 ml

Havana Club Añejo 7 Años Cuban Rum30 ml

Navy rum30 ml

Pimento dram7.5 ml

Demerara sugar syrup7.5 ml

Honey syrup7.5 ml

Pink grapefruit juice22.5 ml

Lime juice22.5 ml

Xanthan gum

Crushed ice

Ice cone

Straw

Lime wedge

Mint sprigs

Flag

Glassware

Double Old-Fashioned

Chilled.

Method

1
Select and pre-chill a DOUBLE OLD-FASHIONED GLASS. Prepare garnish of ICE CONE with straw, lime wedge, mint sprigs and flag. DRY BLEND (without ice) the first 8 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend. Add 1 scoop of crushed ice and BLEND some more. POUR into chilled glass. Garnish with ice cone with straw running through the centre, lime wedge, mint sprigs bouquet and flag.

From the Bartender

Created circa 1940 by Donn Beach at his Don the Beachcomber restaurant and subsequently reimagined by others, most notably Trader Vic. This version is closest to Trader Vic's recipe, but the ice-cone serve is a Donn Beach touch.

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