Fiery, citrus, caramel, vanilla
This is a drink born for ribs and game, or beans and rice served with grilled pineapple.
Trader Vic championed this popular tiki drink on his restaurant menus, substituting Pimento Dram (an allspice liqueur, such as St. Elizabeth) for the honey syrup, which adds flavors of nutmeg and clove—a nice touch, especially if you’re celebrating Christmas in July. Navy Grog dates back to the 1700s as a drink for sailors, where rum was combined with lemon, spices, and honey or molasses to prevent scurvy. During the height of tiki fever, this drink was sometimes served with a special ice cone—you can still find Navy Grog ice-cone makers in kitchen stores and online.
1 ounce (30 ml) light rum (Flor de Caña 4 Yr)
1 ounce (30 ml) dark rum (Appleton Estate Extra)
1 ounce (30 ml) Demerara rum (El Dorado 5 Yr)
¾ ounce (22 ml) fresh lime juice
¾ ounce (22 ml) fresh grapefruit juice
¾ ounce (22 ml) honey syrup (page 242)
1 ounce (30 ml) club soda
Mint sprig, for garnish
Shake ingredients, except soda, with ice and strain into a rocks glass filled with ice. Top with club soda and garnish with the sprig of mint.