Post #374694 by DJ HawaiianShirt on Sat, Apr 19, 2008 4:55 AM

That thread reinforces the "there is no substitute" position, which I fully respect, but I'm trying to force out a proposed substitute.

If I'm making a Navy Grog and don't have demerara, what should I use instead until I eventually find some? Perhaps someone could even induldge me and describe what demerara tastes like? I've literally never had it.

Any of that would be a huge help.