Post #770359 by mikehooker on Thu, Nov 17, 2016 9:55 AM

On 2016-11-16 17:04, mmaurice wrote:
I have posted this elsewhere but always happy to share again.

Since we live 20 minutes from TV Atlanta and frequent too often, LOL, it has been my mission to replicate their Navy Grog. Short of using their grog mix this is the closest I have come.

3/4 Sugar Syrup
1/4 Cinnamon Syrup
1 Lime
1/2 Grapefruit
1/4 Pimento Dram - St. Elizabeth
1/2 Falernum - Taylors
1 Gold Rum (Zacapa 23)
1 Appleton VX (12)
1 El Dorado 8 (12)

I usually use the rums in parentheses as they taste leaps better than the standard rums listed.

I made this last night to your specifications (only variable being a rich demerara sugar syrup where yours simply says "sugar syrup") and gotta say, I didn't care for it at all. Took me 30 minutes to drink which is very unusual for a Navy Grog, or any drink for that matter. It had a very strange mouth feel, which perhaps my sugar syrup contributed to, but I've never found that to be an issue before. Most importantly, it just didn't feel balanced at all. Curious to hear other opinions on this recipe.

For what it's worth, I recently had a Navy Grog at Trader Vic's Emeryville because the recommendation of you, as well as some others on here and a good friend of mine who has been to the Atlanta Vic's many times said it was his favorite drink on the menu. The one in E-ville was disappointing but still more enjoyable than this one. Perhaps it's just my palette but the Grog's I make at home I usually finish in a few sips and then crave more.

Are you using white grapefruit juice? If not, maybe that's the culprit.

Here's what I love:

1/4 oz pemento dram
3/4 oz lime
1/2 oz white grapefruit juice (fresh squeezed white only)
1/2 oz rich demerara syrup
1 oz El Dorado 12
1 oz Appleton 12