Grog... It's all in the mix!

You ask, "What does grog have to do with tea? Grog is water and rum mixed together. Where do you factor tea in there?"

Before you get too outraged, hear me out. Back during the 18th century, this beverage was stagnant water and rum mixed together to make it more drinkable for the men who spent long months on a ship out at sea.

Today, tea and water are interchangeable in this beverage's recipe (In certain recipes, actually).

History.

During the long sea voyages aboard ships and schooners, water was just as important as cannons and powder. With the long voyages and the inability to filter the salt out of the sea water to make it drinkable, large quantities of water had to be taken on board from where the crews shipped out from.

But what happened to that water as the days passed? With voyages as long as six months, the water just wouldn't stay drinkable. Algae quickly developed and became slimy. The water became stagnant and that just wasn't good to drink! At first, beer or wine was added to the water to make it more drinkable.

But after Britain conquered Jamaica in 1655, the rum slowly started replacing the beer and the brandy as the drink of choice. But because of the rum's effect on the sailors which resulted in disciplinary problems, the rum was mixed with water. Half a pint of rum was mixed with one quart of water.

Citrus juice (mainly lime or lemon juice) was added to the recipe to cut down the water's foulness.

The practice of serving this drink twice a day was carried over into the Continental Navy and the U.S. Navy.

The American Navy ended the rum ration on September 1, 1862. However, the rum ration continued in the Royal Navy. It was not until the late 19th century that the attitude towards this drink slowly started changing and came to an end. July 30, 1970 marks the last day that this drink was served in the Royal Navy ships.

How this drink got it's name.

It is widely believed that the name "grog" came from the nickname of Admiral Edward "old Grog" Vernon.

But today, instead of the old rum and water recipe, it has become a more elaborate drink.

Modern versions of this drink are often made with (drinkable) hot or boiling water. Sometimes, lemon juice, lime juice, cinnamon, sugar, or honey may be added to improve the taste.

Today, it is considered to be able to cure colds and is also known for its warmth-giving properties.

Ingredients for a general grog:

1 oz cognac.
1 oz dark rum.
1 cup brewed tea. (Feel free to try different kinds of teas.)
Several cloves.
1/2 tsp honey.
Pinch of nutmeg.

Preparation:
Heat tea and other ingredients together in a saucepan. Serve hot with a cinnamon stick.

Not interesting in a grog? Try a tea martini? Or a chocolate martini?

Recipe for an American Grog.

Ingredients:
(For a large glass.)

1 spoon of tea. (Feel free to try different kinds of teas.)
3 spoons of sugar cane syrup.
3 spoons of rum.
3 spoons of Cognac.
3 spoons of Cointreau. (Orange liquor)

Preparation:

1) Prepare one tea cup. While it infuses, warm water in a separate pan and pour it gently into a large glass to warm it.

2) In the warm glass, pour the sugar cane syrup, the rum, the Cognac, and the Cointreau.

3) Fill the rest of the glass with infused tea and serve warm.

Recipe for "anti-flu" grog.

Ingredients:
(For a large glass)

2 spoons of Ceylan tea.
1 cup/25cl of water.
1/2 cup/12cl of lemon juice.
1/2 cup/12cl of orange juice.
1-2 spoons of honey.
2 soup spoons of either rum or Cognac.

Preparation:

1) Prepare the tea. (Let tea infuse for 3-4 minutes.)

2) Press the fruits and strain.

3) Pour the infused tea into the glass that now contains the fruits' juice and the honey. Then mix.

4) Add the alcohol and drink the grog really warm.

Enjoy!

Disclaimer: Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or dietitian. Information and statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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