Post #329733 by telescopes on Sun, Sep 2, 2007 3:03 PM

According to Beachbum Berry's website, grog mix is essentially an allspice syrup, i.e. pimento liqueur? His recipe for a Trader Vic Navy Grog is as follows:

Into a cocktail shaker pour
3/4 ounce fresh lime juice,
1/2 ounce grapefruit juice,
3/4 ounce allspice syrup, and
1 ounce each dark Jamaican rum and Demerara rum.
Shake well with lots of crushed ice and pour into a double old-fashioned glass.

My question is, how is this one different than the one we've been discussing?

Navy Grog

3/4 oz. lime juice
3/4 oz grapefurit juice
3/4 oz honey (okay, there is one difference - allspice syrup instead of honey
1 oz light PR rum - Another difference
1 oz Demerara rum

Any thoughts on the use of allspice syrup instead of honey?

By the way, on another discussion board that I've bumped next to this one,

Martiki wrote:

The restauant recipe is juice from 1/2 lime, 3/4 oz grapefruit, dash simple syrup, 1/4-1/3 oz rum grog concentrate, and then the rum. This is where some of the locations differ. Emeryville uses 1 oz silver, 1 oz gold, 1 oz dark- all Trader Vic's brand. SF uses 1 oz gold, 1 oz dark and 1/2-3/4 oz Lemon Hart 151. The rum grog concentrate is MUCH different than the retail version. TV is not supposed to sell it, so I suggest you head to Atlanta- that's quite a coup.

[ Edited by: telescopes 2007-09-02 15:08 ]