Post #667493 by TropicDrinkBoy on Fri, Feb 15, 2013 7:01 PM

Here is what martiki (a.k.a. Martin Cate of Smuggler's Cove fame) had to say about the Grog Concentrate and the restaurant recipe for the Navy Grog in this post from 2005. He was a bartender at Trader Vic's at that time:

"The restaurant 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."

http://www.tikicentral.com/viewtopic.php?topic=15182&forum=10&start=0

The shipping is not cheap but surely it is cheaper than a trip to Atlanta!

Unfortunately he didn't reveal the restaurant recipe for the Tiki Puka Puka which must differ slightly from the one published in Trader Vic's 1972 Bartender's Guide. That one calls for 3 oz. of the retail Navy Grog mix but when using the Grog Concentrate only around 1/3 oz. is required. I've never seen them make up the 2 2/3 oz. difference with charged water. Who knows, maybe someday the restaurant recipe will show up on Tiki Central now that the Grog Concentrate will be stocked in so many home bars.

[ Edited by: TropicDrinkBoy 2013-02-15 19:05 ]