Navy Grog
Navy Grog: Don the Beachcomber's Classic Tiki Cocktail
Donn Beach, the founder of the tiki bar movement, invented the Navy Grog in 1941 at his original Don the Beachcomber restaurant in Hollywood, California, transforming the traditional British naval grog—a simple mix of rum, water, lime, and sugar introduced in 1740 to combat scurvy—into a more sophisticated and potent tiki punch featuring multiple rums and fresh juices Grokipedia.
The word "grog" itself originally referred to a drink made with water and rum, which was introduced into the Royal Navy by British Vice Admiral Edward Vernon on August 21, 1740 Wikipedia.
Due to its high alcohol content—approximately three ounces of rum per serving—the Navy Grog was initially restricted to a limit of two drinks per customer at Don the Beachcomber, a policy similar to that enforced for Beach's other strong creation, the Zombie, to prevent overindulgence among patrons Grokipedia.
Tony Ramos, an ex-Beachcomber bartender, recalled making the infamous ice cone by packing down finely shaved ice in a Pilsners glass and placing a chopstick down the center, removing it later to leave a hole for the straw Got Rum? Magazine. The distinctive ice cone garnish became a signature presentation of the drink.
RECIPE:
1 oz white rum
1 oz dark Jamaican rum
1 oz Demerara rum
¾ oz fresh lime juice
¾ oz white grapefruit juice
¾ oz honey syrup (1:1 honey and water)
¾ oz club soda
Method:
Add all ingredients including club soda to shaker with ice
Shake vigorously
Strain into double old fashioned glass over crushed ice
Garnish with mint sprig and lime wedge