Post #770371 by mmaurice on Thu, Nov 17, 2016 5:22 PM

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.

Awesome, I love people trying my stuff. Not using fresh grapefruit but TV here in Atlanta doesn't use fresh anything (except their squeeze of lime) so, probably not it.

The recipe I posted above for TV's Navy Grog is from their current mixing guide but here in ATL doesn't use the book, the two bartenders (yes there are only 2 with a couple people who are trained as backups) can't stand the way corporate tinkers with the recipes. They say when they serve the corporate way, they get too many drinks sent back.

When they run out of Grog mix, and they do run out quite regularly, they make something almost identical to this, http://5minutesofrum.com/blog/2014/4/10/spice-syrup minus the sugar. The guy that makes it calls it a tea.

Then they use a splash of mix plus a 1+oz sugar syrup, 1 Lime, 0.5 Grapefruit, and ~1-1.5ea gold and dark. Nothing is measured and each guys drinks taste a little different.

I prefer making the syrup as it tastes much more like what we get at the bar but it's a pain so the mixture of cinnamon, falernum, allspice is to try and replicate it.

Their grog mix is probably one of the few things out there that nobody has the recipe for.

[ Edited by: mmaurice 2016-11-17 17:23 ]