Spiced Grog
4 servings
10 minutes
Spicy grog is a legendary drink of British sailors that appeared in the 18th century. Admiral Edward Vernon introduced the tradition of diluting rum with water, and later spices, tea, and citrus were added for warmth. The taste of grog is rich, with deep notes of rum enriched by the warmth of black tea, the spice of clove and nutmeg, and a refreshing tartness from lemon. It’s perfect for cozy evenings when you want to immerse yourself in old sea stories or to warm up in cold weather.
1
Place spices, zest of two lemons, and sugar in a pot and add 600 ml of water. Stir to dissolve the sugar and bring to a boil. Remove from heat, add tea, cover, and steep for 2 minutes.
- Lemon zest: 30 g
- Sugar: 2 tablespoons
- Water: 600 ml
- Black tea: 3 teaspoons
- Carnation: 6 pieces
- Black peppercorns: 6 pieces
- Ground nutmeg: pinch
2
Squeeze juice from two lemons. Scald the glasses you will pour the grog into with boiling water.
- Lemon juice: 80 ml
3
Strain the infusion through a sieve, add rum and lemon juice. Pour into glasses.
- Rum: 400 ml
- Lemon juice: 80 ml