The birth of grog admiral. Grog - benefits and recipes at home

You can talk as much as you like about the dangers of alcohol, but it is still invariably present at any festive table. A glass of cold champagne always accompanies significant events, and no barbecue is complete without foamy beer. Alcoholic cocktails are also very popular, and special place Among them are the hot ones. The most famous is mulled wine, followed by grog. And if everything is more or less clear with the first drink, then not everyone knows what grog is. Let's correct this annoying misunderstanding and get to know this drink better.

There are many legends about how and when this cocktail was invented. Embellishing stories incredible details, all storytellers agree on one thing - grog first appeared on the ships of the English fleet.

Since the time of the first sailors the problem fresh water on board always stood sharper than others. Sailors traditionally drank water and beer on voyages, but the former quickly blossomed, and the latter fizzled out. When the ships of the British Crown arrived in Jamaica in the middle of the 17th century, it turned out that there was neither one nor the other on the island in sufficient quantities. But there is rum, which helped sailors and soon became a profitable trade item.

Almost a century later, rum was introduced into the daily diet of sailors. Daily norm was half a pint, which corresponds to approximately a whole glass of strong (80 degrees) alcoholic drink. The sailors did not celebrate for long, exactly until 1740. That bleak summer, Vice Admiral Edward Vernon legitimized the need to dilute rum with water. Well, what kind of disgrace is it when all the sailors are drunk and discipline is lame? The innovation in the navy was received without enthusiasm and the new cocktail was abusively called grog.

The sailors gave the name to the drink in honor of its author, or, more precisely, in honor of the faille camisole (grogramcloak), which he did not take off in any weather.

To improve taste qualities cocktail, sugar and later lime were added to it to prevent scurvy. Grog provided great warmth on chilly days if it was heated and spices were added.

Over time, the sailors fell in love with the drink and, twice a day, hearing the call “UpSpirit!” (loosely translated as “To lift spirits!”), they didn’t dislike Vernon that much.

But the problem of discipline was not completely resolved and, almost a century later, the portion was cut again. The equivalent of grog in 1823 became four of today's double whiskeys! No matter how much they cajoled the sailors with a double portion of meat, a cup of cocoa and an increase in cash allowance, it was difficult to call them satisfied.

The harm of alcohol became more and more obvious and the threat of grog in the navy loomed. real threat. American sea wolves By the middle of the 19th century, they were left without their favorite drink, and in 1970, the sailors of the British Kingdom sadly celebrated Black Shot Day.

Grog was expelled from the fleet, but he, like an old sailor, remained to live in the ports of many countries around the world. From there it confidently spread to continents, reaching the most elite restaurants. Today this alcoholic cocktail is one of the most popular in the world, which owes not only to its excellent taste, but also to the spirit of adventurism and adventure.

How to make grog at home, main ingredients

Grog is one of the oldest cocktails. For more than 270 years it has been prepared in all corners of the planet. It so happens that this drink does not have a strict recipe and this, of course, is to our advantage. It was born from two components - water and rum, but now the only predictable ingredient left is water. Now they make grog with whiskey, vodka, and wine - as long as it burns. And they add simply unlimited amounts of spices. It all depends on imagination, availability of ingredients, and the appropriateness of flavor combinations. Although taste is such a subjective concept that components that are completely incompatible at first glance can become gastronomic chic for true gourmets.

Despite the fact that the authorship of grog, mulled wine and other hot cocktails is attributed to different European countries, the origins of these drinks should be sought somewhere in the Middle East. Nomadic Arabs and Indians there prepared a cocktail called panch (paantsch, panch), which means “five” in Sanskrit.

This is exactly how many ingredients were in the hot drink:

water;
lemon juice;
sugar or molasses.

It is clear that over the centuries the recipe has undergone many changes. Nowadays, grog cannot do without an author's twist. It is made not only from different alcoholic drinks, but even from several at once. The main thing is to calculate your strength so that pleasure does not turn into a painful hangover.

In English pubs it is customary to serve Grog No. 1. Its composition is almost authentic and involves a mixture of sweet water with rum, lemon juice and spices. Usually this is a mint leaf, a cinnamon stick and cloves. The finished drink is obtained in a strength range of 15-20 degrees. The cost of grog in European pubs is significantly higher than that of cold alcoholic cocktails. Apparently, they charge you for gas consumption for heating. Therefore, we will prepare grog at home - cheap, tasty, a lot and with soul.

Drink recipes

As you guessed, you can come up with dozens of recipes for grog - there would be good alcohol. There are no strict cooking rules either. The only thing worth sticking to is temperature regime. Do not boil your grog, but simmer it at a temperature no higher than 70 ºС. If you overheat, the cocktail will hit your nose with alcohol, and this is a very dubious pleasure.

Grog is traditionally served in glasses called Irish. These are glasses with a handle, made of thick glass.

They are tall and usually straight or only slightly flared at the top for ease of drinking. This shape allows the drink to maintain its temperature for a long time. Often, a special mitten is put on them for the same purpose.

Grog, classic recipe

To prepare a strong warming grog you will need:

200 ml water;
200 ml white rum;
a couple of spoons of sugar;
lemon.

Slow down your imagination for now. Remember, we are on a ship and our holds are not bursting with strawberry syrup and ginger root. The arsenal is limited, the wind is blowing, the sailors are knocking their mugs on the table. Let's get started!

Pour water into a bowl and immediately add rum.
Squeeze the juice of a third of a lemon directly into a cold cocktail.
Place the pan on the fire and heat slowly, but do not boil.
When the drink becomes warm, add sugar. You can use honey instead.
Taste the drink, add lemon or sugar as desired and remove from heat.
Pour into irishi and serve along with a blanket and snacks to your home “sailors”.

Classic recipe, which Vernon proposed back in 1740, suggests diluting rum with water in equal proportions. But you can safely reduce the amount of rum by half or even four times, as the admirals of the English flotilla did in order to save money and keep sailors on two legs.

Tea grog: homemade recipe

Grog is also prepared using black tea. This makes its taste richer and deeper. You can take any tea, but it is best to brew Earl Gray or English Breakfast. In the best English traditions, so to speak. It is not prohibited to include floral or fruit additives in a tea composition. Grog made with cherry tea will taste great.

Before making the grog, prepare the ingredients from the previous recipe, plus the cinnamon and strawberry syrup.

Brew tea and pour into a small saucepan.
Add spices, lemon juice and the remaining lemon with peel.
Pour in the rum and heat without letting it boil.
Sweeten and immediately pour into glasses.
Add a little syrup and a berry to each glass for decoration.

Apple grog

It is very fragrant and healthy. You can take apples and work a little, but the result will simply delight you. If you don't have time, just use apple juice.

sweet and sour apples, 5 pieces;
water and rum 4 glasses each;
honey or sugar;
ground cinnamon.

During the preparation stage, apples will be baked, so you can take more of them to serve as a dessert for a hot cocktail.

Peel the apples, pour honey or sprinkle with sugar and cinnamon. Bake in the oven until done.
Grind the fruit in a blender and heat the water in a saucepan.
Place applesauce in a bowl and add rum. Boil it.

Your apple grog is ready. If you prefer juice, then simply mix juice and rum in equal proportions, add spices and pour into glasses.

Wine grog

We won’t go into how wine-based grog differs from mulled wine. Let's just do it delicious drink in a hurry.

dry red wine;
cranberry juice;
water;
sugar, honey or cranberry syrup;
mint and thyme.

There should be as much water and juice together as wine, but you can vary the strength of the drink yourself.

Pour water over the mint and thyme and boil. Let it brew.
Pour cranberry juice into the cooled infusion and heat again.
Add sugar and wine. Don't let it boil, turn off the gas.

Ladies grog

Grog is the drink of real bearded men. What about the ladies? After all, the sailors' cocktail is quite sharp and does not at all resemble a martini with olive. We suggest slightly changing the composition of the cocktail, making it softer, more refined and sweeter.

Prepare the ingredients:

a glass of cognac and raspberry liqueur;
half a glass of red wine;
a glass of raspberry syrup;
sugar (a little, don’t overdo it);
spices, as usual - mint, cinnamon, cloves.

You can safely replace the raspberry ingredients with cherry or strawberry ones.

Heat the wine, add syrup and spices to it.
Taste and add a little sugar.
Remove the wine from the stove, add cognac and liqueur.

Be careful, this cocktail is sweet and tasty, it can be drunk in one go and will knock you out just as quickly.

Heligoland grog

Have you been thinking for a long time about what to cook - grog or mulled wine? Don't rack your brains, make it two-in-one!

red wine and rum (in proportions 3:2);
water;
sugar;
lemon.

The cooking process will not surprise you.

Mix wine with rum and water in a bowl, heat but do not boil.
Add sugar and lemon juice.
Remove from heat and pour into glasses.

Add any spices or fruits if desired. It won't be Heligoland grog anymore, but so what? The main thing is that it turns out delicious!

Non-alcoholic grog

In the navy, there was no question of dislike for alcohol. If you are told to drink, you must drink. There is even a corresponding order, signed by the queen herself. But, thank God, we are not in the navy and can afford to exclude rum from the grog. For pregnant women and children during a cold epidemic, this drink will be excellent prevention and a general tonic.

You will need:

black or hibiscus tea;
sugar or honey;
fruit juices (apple, cherry, raspberry) or whole berries and fruits;
lemon;
spices - cloves, cinnamon, allspice.

The recipe is classic.

Brew tea and pour into a small saucepan.
Add grated berries and finely chopped apple.
Squeeze lemon juice and add sugar.
Throw spices into the boiling mixture.
Stir the cocktail thoroughly, remove from heat, and let steep.
Remove peppercorns and pour into cups.

Vodka grog

This is a drink recipe not for pleasure, but for raising the sick and cold to their feet. You can’t drink a lot of this drink and it can’t be classified as a culinary delight. This grog is a real survival tool.

vodka;
very strong tea (in equal proportions);
sugar.

Boil vodka with sugar. At the same time, brew tea. Plain black, no frills. Mix the ingredients and give it to your sailors who are caught in a severe storm or just dug out a car for three hours in the cold. Drink the drink in small sips and a little.

Rum grog

Remember our classic recipe for grog drink at home? Now imagine that you are finally in port and can choose the best supplements your heart desires. Finally, let's drink strong but delicious grog!

Prepare the drink with tea or water, and during the heating stage, add any spices. It could be black pepper, star anise, cinnamon, cloves. Any berries and citruses are at your disposal. An excellent solution would be to add strawberry and peach syrups. Instead of water and tea, you can safely use cranberry juice, cherry or apple juice.

Grog "Honey"

Any grog can be called sea grog, but ours will be prepared with the addition of cognac and coffee.

half a cup of coffee;
two glasses of rum;
a glass of cognac;
sugar and lemon.

Brew natural coffee, add alcohol and sugar to it. Squeeze lemon juice and sprinkle with grated lemon zest. Serve with assorted cheeses and honey.

Exotic grog with fruits

Suppose your team has been swimming for a very long time and it is quite difficult to surprise them with something. Try it!

To do this, take:

white rum and black tea;
syrups - coconut and passion fruit;
citrus fruits - lemon and orange;
fruits - apple, kiwi, pineapple;
spices - cloves, cinnamon, black pepper.

With a glass of this grog you will feel at least like in Hawaii!

Mix tea and rum in a saucepan and place over low heat.
Finely chop fruits and citruses. Immediately throw into a warming cocktail.
Pour in a spoonful of syrups, sprinkle with ground cinnamon and pepper.
Without letting it boil, remove from heat and immediately pour into glasses. Serve hot.

Don't forget cocktail umbrellas and straws, otherwise the picture will be incomplete.

Toddy grog with dark rum

Of course, you are already tired of preparing grog, but there is still one more recipe that you can save for yourself. This drink is also called captain's tea, and who is the captain in the kitchen if not you? Treat yourself to a glass of hot drink!

You will need:

rum and tea, both black, like slaves in your hold;
grenadine;
citrus fruits - lemon and orange;
exotic - carambola (replace with pineapple);
spices - mint, cinnamon, cloves.

Determine the proportions of rum and tea for yourself. If you don’t want a riot on the ship, it’s better to dilute the rum in a ratio of 1:3.

Brew tea and mix with rum in a bowl. Finely chop the citruses and add them to the cocktail. Send cinnamon and cloves there too.
Heat the cocktail, enjoy the aroma for a minute, add grenadine and remove from heat.
Pour into glasses, add a fresh mint leaf and your exotic fruit.

That the English fleet for a long time was the best in the world, even a schoolboy knows. So, maybe this is the merit of two daily glasses of grog? Let’s not guess, but rather close our eyes and happily take a sip of the tart, scalding, spicy drink.

The history of the true rum drink of pirates and sailors

Since man's exploration of the sea, along with long voyages and the discovery of new lands, there has been an urgent need for non-perishable food and fresh drinks.

Initially, water and beer were taken on board the ship, which were stored in barrels, and supplies were replenished only during port calls. Due to the long stay in a closed container, under the influence of heat and without preliminary distillation, the water quickly bloomed and the beer began to go rancid.

As the length of sea crossings increases, the problem of spoilage of drinks has become more acute. The sailors quickly realized that strong alcohol retained its qualities perfectly, and the impact of environmental factors on it was minimal. Moreover, strong alcohol disinfected water well. Of course, this was an excellent solution to the problem, if not for one thing - widespread drunkenness began among the sailors.

It was decided to greatly dilute the strong alcohol and give it to the sailors in portions, thereby maintaining the efficiency of the crew and always having a supply of fresh low-alcohol drink on board. This is how one of the most famous alcoholic drinks first appeared rum based , called grog .

The origin of grog is associated with the name Vice Admiral William Penn , founder American state Pennsylvania. In 1655, this man led a military naval campaign in the West Indies, during which he captured Jamaica. After tasting the local rum, William Penn introduced rum diluted with fresh water into the daily diet of his sailors.

But hereby « godfather» Grog became Vice Admiral Edward Vernon . He was a professional in his field, good sailor and an excellent captain, trying to improve conditions for his crew on the ship. Vernon opposed the forced recruitment of sailors and welcomed exceptionally humane treatment of subordinates. The vice admiral was nicknamed "Old Grog" due to the waterproof raincoat he wears, made of groham - a thick material that is a combination of silk, mohair and wool . It was in honor of him that the grog got its name.

In Vernon's time, issuing undiluted rum to sailors was the norm, which is why drunkenness was rampant on board, and lack of discipline became commonplace.

21 August 1740 The Vice Admiral issued an order requiring the rum to be diluted with water. Water was mixed with rum in a certain proportion, and in the presence of the watch lieutenant. The sailors were given two grog per day: the first from 10 to 12 o'clock, the second from 16 to 18. To give a pleasant taste, sugar and lemon juice were added to the grog.

The tradition of drinking grog in the navy lasted more than 200 years

As time passed, new methods of distilling and preserving water began to appear, and prohibition began to apply in the navy. July 30, 1970 V last time a signal sounded in the British fleet "Up Spirits" , signifying the time of taking grog.

Today grog is offered in bars different countries world, preparing it in our own way exclusive recipes. Grog is served warm, and in addition to lemon and sugar, various spices are added to it - cinnamon, cloves, ginger, apple, etc. This warming drink is especially pleasant to drink in cold weather. winter time, and in its properties and taste it is not at all inferior to the well-known mulled wine.

Yuri Dymov
Especially for CIGARTIME ©

Punch, grog and mulled wine have the same ancient roots. The basis for the preparation of all these hot alcoholic drinks is the principle that was used by the ancient Romans: add aromatic spices to the wine and warm it up. Over time, several variations have emerged with alcohol strength, herb and spice composition, and slight differences in preparation. This is how brothers were born: mulled wine, punch and grog.

The most interesting is the history of grog, both the name and the drink itself. The time of appearance of grog can be considered the middle of the 18th century, and the place is undoubtedly England. At a time when the English admiral Nelson Vernon began to save on everything, including the “holy sea ration” - a daily portion of rum for every sailor - this drink appeared. It is not entirely clear what was the reason for such a reduction in rations - whether the sailors began to abuse alcohol, or perhaps the price of rum increased, but in 1740 the admiral ordered that rum diluted with water be given to sailors. This was done in the presence of a watchman right on deck. There were two distributions of rum per day - morning (from 10 to 12 am) and evening (from 4 to 6). To somehow improve the taste of diluted rum, lemon and sugar were added to the drink. In 1756 new order the issuance of Roma was legalized and entered into the code maritime rules. The usual taste of rum, of course, suffered, but inventive sailors noticed that if this mixture was heated, the taste became much more pleasant. The sailors, naturally, were dissatisfied with the admiral and called him Old Grog for the admiral’s habit of going out for walks on deck in any weather in a waterproof cape called a “grogram” (from the English grogram cloak). The nickname of the stern admiral was reduced to one word and became attached to the name of the drink. The sailors even came up with their own designations for the content of rum in rations according to the cardinal directions. Thus, “Nord” meant pure rum without impurities, and “West” meant clean water. Accordingly, the west-north-west was 1 third rum and two-thirds water, the north-west was half rum and half water. So the current quite popular name in Russia, Nord-West, as a designation for drinks or establishments, has a 200-year-old maritime tradition of drinking rum with water. This custom continued until July 31, 1970, when old rule abolished.

According to another version, grog originated in the days when the English royal fleet captured Jamaica in 1655. In dire need of strong drinks, the sailors tried local rum, which they undoubtedly liked. Later, when the English fleet increasingly went on long voyages, the sailors appreciated the warming properties of rum and increasingly began to take it on their journeys. During this period, rum became an incredibly popular drink among sailors. It was sold by pirates and privateers, it was valued no less than gold and was a kind of currency among sailors who knew that a stocked bottle of rum could sometimes save a life after a terrible storm, when there was nothing dry on the ship and a powerful wind made the cold even more painful. . In those days, rum was rarely distilled hot water, and there must be a good reason for such an operation, such as quickly warming up without intoxication during a storm watch at the helm. Rum was highly valued in pure form, and drinking rum was an indication that the sailor was now in money. A half pint (280 ml) of rum was equivalent to a gallon (4.54 L) of beer.

There is another tragic but romantic story. After the Battle of Trafalgar, Admiral Nelson's body was placed in a barrel of rum for preservation and in this form was transported to his homeland for burial. The sailors drank all the rum in memory of the brave and beloved admiral. Since then, grog has sometimes been called "Nelson's Blood".

From England, grog migrated to other European countries, moved across the ocean to North America and Australia. And in each new place grog was prepared in its own way. Sometimes simple sea recipe transformed into such a cunning mixture that it is not entirely clear whether the resulting result can be called grog. For example, the Finns make grog as follows: heat a bottle of red wine, add 3 tablespoons of Madeira, half a cup of sugar, 13 cups of raisins, a couple of cinnamon sticks, the zest of several oranges, 14 parts of a cup of almonds and 14 parts of a cup of vodka. In Sweden, they add a little less vodka, but also more water (about 250 ml), while the Swedish grog version stipulates that the water heated in the evening with spices is left until the next day, then heated again and mixed with alcohol. The classic recipe for the drink bearing the “glorious admiral’s name” remains unchanged - heated rum with water.

Classic grog recipe

Ingredients:
100 ml water,
50 ml Jamaican dark rum,
juice of half a lemon,
1 teaspoon of honey.

Preparation:
Warm the water, carefully pour in the rum in a thin stream, then add lemon juice and, at the very end, honey. Turn off the heat, let the honey dissolve and pour into glasses.

Helgolander Grog or Fragrant Grog

Ingredients:
40 ml dark Jamaican rum,
60 ml red wine,
40 ml water,
burnt cane sugar,
a circle of lemon.

Preparation:
Heat the water, carefully pour the wine into it, stir, then pour in the rum just as carefully. Place a piece of cane sugar into heated glasses, pour grog into them, and place a slice of lemon on the edge of the glass.

Milk grog

Ingredients:
40 ml rum,
100 ml milk,
100 ml of strong tea infusion (black tea),
10 ml sugar syrup.

Preparation:
Mix the tea infusion with hot milk, heat without bringing to a boil, at the end carefully pour in rum in a thin stream along the edge of the dish, stir and pour into porcelain cups.

Now it’s not entirely clear what came first - mulled wine or punch. Both of these drinks are based on old traditions southern Europe, when long before the birth of Christ in Ancient Greece It was customary to drink wine diluted with water. There was a custom to show students Athenian schools slaves who were given undiluted wine to demonstrate how disgusting drunkenness was. Since then, the wine was often diluted with water, various spices were added to it and heated. The main thing in punch is its democracy, bringing together sameness - after all, it is prepared for everyone at once and in one “cauldron”, accordingly, and the taste of the drink is the same for everyone. Punch in modern form- the legacy of these Greek and Roman traditions.

There is a version that punch became popular back in the days of spacious and cold European castles. The stone bags with holes instead of windows were drafty, and it was sometimes difficult to stay warm in them. When guests were invited to the castle, dancing alone did not warm them up, and then heated wine came to the rescue. And since the purpose of the drink was to to a greater extent warm, the wine was actively diluted with water and various spices were added for taste and to demonstrate that the owner of the house was a rich man. At that time, spices and herbs were very expensive. The punch was prepared in a large container and really was the highlight of the evening - after all, it warmed, cheered, and united.

According to another version, punch came to Europe, namely to England, along with travelers returning from India. After spying general principle preparing the drink from local alcohol, spices, juice, honey and other ingredients, the British transferred the recipe to Europe, where it began to be prepared from those ingredients that were available. This version is supported by the possible etymology of the word “punch”, according to which it is formed from the Persian word “five”, denoting 5 main ingredients: arak ( alcoholic drink from rice), sugar, lemon and tea (or spices). Another version of the origin of the word "punch" is based on the Old English name for a large barrel (puncheon), from which punch bowls could be made.

The word "punch" was first documented in 1632. 17th-century English punch is a rather strange drink. It could contain ale, pineapple, oranges or eggs. Brandy and wine, and later rum, were used as the alcoholic part. Later, already in the 19th century, they began to add tea, which the British loved very much. At the same time, cognac and other strong drinks became a popular ingredient in punch. A so-called “fire punch” appeared, with a light flame above the surface. This is achieved in a simple way. A grate is placed above the container in which the punch is prepared, on which pieces of refined sugar soaked in cognac or other strong drink are placed. The sugar ignites and burns with a blue flame, gradually melting and dripping into the punch. It looks very beautiful and solemn, so fire punch is often made to amaze guests, create a mysterious atmosphere, and add a touch of inferno to the holiday. English punch bowls of the 17th and 18th centuries were works of art and table decoration.

The main elements of punch are similar to the ingredients of mulled wine: wine, spices, fruit juice, alcohol and sugar. The difference is that there must be a significant amount of juice. The punch can be completely non-alcoholic, which is impossible in the case of mulled wine. According to many recipes, the punch is not heated, but rather, on the contrary, it is cooled. Modern punch is more of a collective image than following traditions. Punch can now be called any drink prepared by mixing various alcoholic components with fruit juice and spices or a decoction of them. It is also possible to add stronger drinks than wine, such as cognac and bourbon, to the punch. In Mexico, for example, they make a very sweet punch from cane sugar, almond lemonade and tequila or mezcal. Due to the increased sweetness of the insidious Mexican punch, the alcohol in it is felt too late.

Anyone can come up with and implement a punch recipe. Variability is one of the main advantages of this drink and at the same time it is a burden of responsibility on the person preparing it. To make a good punch, you need a sense of proportion and taste, the rest will be decided by your imagination. A few example recipes will give you the right ideas and, perhaps, lead to a completely new original punch recipe. Avoid aluminum and steel cookware. The best utensils for preparing punch and other hot alcoholic drinks are made from heat-resistant glass.

Hunter's Punch

Ingredients:
400 ml rum,
750 ml red wine,
1.5 liters of strong tea,
2 lemons,
400 g sugar.

Preparation:
Dissolve sugar in tea, add lemon juice, finely chop the zest, add wine and set to heat. Preheat to 70°C, pour into glasses and add a little rum to each. Can be drunk chilled.

Clove punch

Ingredients:
500 ml rum,
500 ml cognac,
1 liter of lemonade,
100 ml sugar syrup,
6 oranges,
60 carnations,
nutmeg.

Preparation:
Stick the cloves into the oranges and bake them in the oven until orange peel won't turn brown. Cut the oranges into slices, place in a bowl, pour in rum, cognac, syrup, heat, add lemonade and nutmeg. Bring to 70°C and pour into glasses.

Egg Punch

Ingredients:
250 ml cognac,
750 ml dry red wine,
1 liter of strong tea,
1 lemon,
300 grams of powdered sugar,
6 egg yolks,
a few carnations,
cinnamon stick.

Preparation:
Add cloves, cinnamon and lemon zest to the tea infusion. Let it sit for an hour and a half, then strain. Mix the resulting mixture with wine, cognac and squeezed lemon juice. Stirring, heat and pour in the beaten yolks with sugar. Stir until the yolks are completely combined with the remaining ingredients.

Almost everyone is familiar with such a strong and aromatic winter drink as grog.

Grog. History of the drink

This drink originated in the 16th century, and, what is most interesting, its origin is connected with the nickname of the British admiral Edward Vernon, whom the sailors nicknamed “Old Grog”. So, in 1745, he forbade the sailors who were under his command from drinking pure rum, which, first of all, was associated with their inappropriate behavior and drunkenness. So, Vernon forced his subordinates to dilute the rum with water quite heavily. Of course, such orders caused discontent among the sailors, and the rum diluted with hot water was called “grog.”

This drink came to Russia in the 19th century, by which time it had already become widely known in many European countries.

The modern classic version of the original English grog is a completely different drink.

Traditional grog drink recipe

So, to prepare the most popular and traditional version of it you need:

lemon or lime (to taste, about 1/2);
various spices (cinnamon, ginger, cloves);
water (about 2 glasses);
rum, cognac or whiskey (0.75 l);
sugar (to taste).

First, water is mixed with lemon (lime), spices and sugar, after which this mixture is brought to a boil, removed from heat and mixed with the alcoholic component (or whiskey).

Quite popular tea based grog. To prepare it, you should use all the ingredients described above, but instead of two glasses of water, add the same amount of well-brewed black tea.

However, there are not so popular and traditionally established, but no less tasty and warming versions of grog. For example, the rather exotic-tasting “lady’s” or “raspberry” grog has a special taste.

Raspberry grog. Recipe

cinnamon (pinch);
dried mint (pinch);
vanilla sugar (teaspoon);
clove (1 bud);
raspberry syrup (1 cup);
red port (1/2 cup);
raspberry liqueur (1 glass);
cognac (1 glass).

First, spices mixed with vanilla sugar are poured with syrup and port. This mixture is kept on the fire until it boils, after which it is left for 15 minutes. Then the mixture is filtered, mixed with the required amount of liqueur and cognac, then heated a little more to about 70°C. After you remove the drink from the heat, it can be served.

Grog with coffee and cream

To make this warming, invigorating and quite strong drink you will need:

ready-made strong coffee (1 glass or 230 ml);
brown sugar (1/3 tablespoon);
softened butter (less than a teaspoon);
cream 20% fat (2 tablespoons);
a pinch of ground cloves, nutmeg and cinnamon;
orange or lemon peel (2 pieces, 1-2 cm long);
cognac (200 ml).

First, you should mix all the ingredients, except citrus peels and cognac, in one bowl and heat the mixture until the sugar is completely dissolved. And when it dissolves, remove the dish from the heat, add the peel and let the mixture sit for a few minutes. Then pour cognac into it and mix thoroughly. So, the drink is ready to drink.

However, the list of grog recipes does not end there; there are still a huge number of its variants, each of which is a very special drink.

Excessive alcohol consumption is harmful to your health! 18+

Shake decided to make the most best selection from real grog recipes. What came of it, read below...

How to make delicious grog

The universal technology for preparing the drink is as follows:

Determine the ratio of alcoholic and non-alcoholic liquids (usually it ranges from 1:1 to 1:3).

Select additional components (in this case, you can use both generally accepted proportions and personal preferences).

Bring non-alcoholic liquid to a boil.

Reduce heat, then add sugar and accompanying ingredients.

Pour in alcohol in a thin stream.

Keep the result on the fire for a couple of minutes until the sugar is completely dissolved (to speed up the process, the liquid should be constantly stirred with a wooden spoon).

14 grog recipes

Classic grog recipe

Dark rum – 200 ml

Water – 400 ml

Sugar – 4 tsp.

Fresh juice of 2 lemons

English grog

Rum – 750 ml

Water 500 ml

Sugar – 1 tbsp. l.

Mint syrup – 20 ml

Cloves – 1 pc.

Cinnamon – 1 pinch

Ground black pepper – 1 pinch

Apple grog

Apple juice– 1 l

Butter– 2 tbsp. l.

Nutmeg– 1 pinch

Cinnamon – 1 stick

Honey – 60 ml

Light rum – 250 ml

Orange grog

Fresh juice of five oranges

Whiskey – 50 ml

Cinnamon – 2 sticks

Sugar - to taste

Raspberry grog

Raspberry syrup – 250 ml

Red port – 150 ml

Vanilla sugar – 1 tsp.

Cinnamon – 1 pinch

Dried mint – 1 pinch

Cloves – 1 pc.

Raspberry liqueur – 30 ml

Cognac brandy – 200 ml

Before adding brandy and liqueur, it is recommended to remove the liquid from the heat and leave for 15 minutes.

Then, the resulting drink should be heated again.

Sea buckthorn grog

Dark rum – 220 ml

Water – 1 l

Sea buckthorn berries – 160 g

Green tea – 3 tsp.

Cinnamon – 1 stick

Flower honey – 100 g

The peculiarity of the preparation of this drink is the initial heating of rum and spices, followed by the addition of strained infusion of green tea and the specified amount of honey.

Ginger grog

Water – 400 ml

Chopped ginger root – 100 g,

Sugar – 2 tbsp. l.

Fresh juice from half a lemon

Cinnamon – 1/2 stick

Allspice black pepper – 2 peas

Cloves – 2 pcs.

Cardamom – 1 pinch

Black loose leaf tea – 10 g

Honey – 1 tbsp. l.

Rum – 100 ml

Before adding honey and rum, the liquid must be strained and left for 5 minutes.

Then, the container is returned to the stove.

Milk grog

Rum - 40 ml

Milk - 100 ml

Strong infusion of black tea - 100 ml

Sugar syrup - 10 ml

First, mix the tea infusion with hot milk.

Then we heat the contents to 70 degrees.

Mix and pour into cups.

Cranberry grog

Dark rum – 150 ml

Cranberry liqueur – 150 ml

Cranberry juice – 500 ml

Mint – 5 leaves

Honey – 25 g

Cherry grog

Rum – 200 ml

Red dry wine– 500 ml

Pitted cherries – 200 g

Cinnamon – 2 sticks

Sugar – 3 tbsp. l.

Attention! The berries must be cooked in wine initially.

Coffee grog

Light rum – 250 ml

Red port – 500 ml

Hot instant coffee- 2 tsp. for 250 ml water

Condensed milk – 1 tbsp. l.

Cane sugar – 100 g

Heat all the ingredients at the same time, without bringing the drink to a boil.

Pomegranate grog

Light rum – 200 ml

Water – 500 ml

Pomegranate seeds – 250 g

Cinnamon – 1 stick

Cardamom – 5 seeds

Star anise – 1 pc.

Cloves – 3 pcs.

Sugar – 1 tbsp. l.

Pomegranate seeds are initially filled with water. Before adding sugar and rum, the liquid must be strained.

Spicy grog

Dark rum – 180 ml

Water – 180 ml

Lemon juice– 80 ml

Cinnamon – 2 sticks

Cloves – 4 pcs.

Nutmeg – 1 pinch

Cardamom – 5 seeds

Fresh mint – 3 leaves (optional)

Sugar – 1 tbsp. l.

Berry grog

Cognac brandy – 15 ml

Cointreau liqueur – 20 ml

Strawberry-raspberry syrup – 15 ml

Water – 130 ml

Berry tea – 8 g

Strawberries – 20 g

Blueberries – 10 g

Raspberries – 10 g

Pour boiling water over the tea and set aside for a few minutes.

Place finely chopped or blended berries in a grog glass, then pour syrup and liqueur over them.

Add infused and strained berry tea. Next, carefully pour in the brandy along the back of a bar spoon and set the contents of the glass on fire for 10 seconds.

Enjoy the results to the fullest.

What is grog

Grog in its classic form is a hot alcoholic drink whose strength ranges between 15 and 20 degrees.

Any the right recipe grog implies mandatory boiling of all its ingredients. Otherwise, you'll just end up with a grog-shaped cocktail.

The basic composition of the drink includes water, rum (mostly dark), sugar and lemon juice.

At the same time, various modifications and additions to the original version are allowed. For example, replacing sugar with honey, we get honey grog.

It is also possible to replace plain boiling water with black or green tea, coffee, juices and even milk. In addition, you can diversify the drink by adding various berries or fruits to it.

When replacing the alcoholic base, such apocryphal drinks as cognac grog or whiskey grog are obtained.

Finally, many lovers of the mentioned drink willingly add various spices to it: cinnamon, cloves, cardamom, mint, ginger, etc.

Error or something to add?