Grog drink from rum, giving warmth and joy every day. Grog - the drink of sailors

The main history of the emergence of grog

A solid norm of rum, daily issued to the sailors of the British fleet, led to general violations of discipline on the basis of alcoholism. The commander of the fleet, Vice Admiral Vernon, decided to restore order in the fleet by changing the regime for issuing rum to sailors and reducing its alcoholic effect. On his instructions, since 1740, the issuance of rum diluted twice with water began to be carried out in two doses, in the morning for toning and in the evening for stress relief. The vice admiral also took care of improving the taste of the newly introduced drink, for which he ordered to add a pinch of sugar and a slice or lemon juice to the diluted rum.

grog it- diluted rum with water, plus with the addition of other alcoholic beverages, fruits and spices.

The sailors, accustomed to daily drunkenness, took the innovation without enthusiasm and called the diluted drink part of the nickname of the economical vice admiral - grog. After 26 years, the grog was given official status by the inclusion of E. Vernon's innovation in the Charter of the British Navy (Code of Rules).

The sailors, accustomed to daily drunkenness, took the innovation without enthusiasm and called the diluted drink part of the nickname of the economical vice admiral - grog. After 26 years, the grog was given official status by the inclusion of E. Vernon's innovation in the Charter of the British Navy (Code of Rules).

Modern grog recipes were anticipated by sailors of the British Navy, who began to add strong tea, honey, spices to it to improve the taste of the drink they despised and heat it up.

Another history of the creation of grog

An even more implausible version is associated with Admiral Nelson, who died in the Trafalgar naval battle. According to this version, the body of the deceased admiral was embalmed in a barrel of rum for transportation to England. The sailors commemorated their beloved admiral by drinking this barrel of rum. It is not known how the grog that appeared in this version was called "Nelson's Blood". According to one version, the sailors themselves drank brandy from the barrel with straws (one of the unconfirmed legends).

Grog, mulled wine, punch - what's the difference?

and grog

The composition of the alcoholic punch, as a rule, included 5 ingredients: 2 alcoholic drinks (rum and wine), sugar, dilution liquid (water or tea) and spice (cloves or cinnamon). Probably, the punch got its name precisely because of the presence of five ingredients, because. in Indian this figure sounds "panch".

Sugar was dissolved in heated, but not boiling, water, then alcoholic beverages and spices were added and heated to about 70ºC. The pleasant taste of a warming drink has turned it into a universally recognized alcoholic drink of winter holiday tables. Later, punch began to be used chilled, expanding the range of its use for the holidays of the warm seasons of the year.

and grog- varieties of hot punch. What these drinks have in common is diluted alcoholic warm drinks with added sugar and flavorings. Mulled wine, as a rule, is made on the basis of red wine, and rum and cognac may be included in the composition of grog. Initially, the preparation of grog was based on the rule of diluting 1 part alcohol in 4 parts soft drink. Modern grog recipes are more democratic, both in the list of alcoholic beverages included in their composition (except for rum and cognac, vodka, whiskey, liquor, white and red wines), and in the proportion of their dilution.

English sailors, visiting other countries of the world, laid the foundation for the spread of grog in other countries.

Grog was brought to Russia only in the 19th century. In the second part of the book by Elena Molokhovets “For Young Housewives”, published in 1895 in St. Petersburg, there is a section “Different Punches”, which contains 3 punch recipes (mogul, with rum ordinary and ladies) and a recipe for mulled wine. All 4 drinks actually need to be classified as grogs, because. they are made from warmed diluted rum without the addition of wine, which should be present in punch and mulled wine recipes.

English sailors symbolized the degree of dilution of rum with the cardinal points:

In Russia, this tradition has been preserved to this day in the name "Nord-West" of heated drinks and establishments selling them.

Specific features in the preparation of grog were introduced by the countries to which it spread. For example, a Finnish grog recipe includes a bottle of red wine, 1/14 cup vodka, 3 tbsp. tablespoons Madeira, ½ cup sugar, 1/13 cup raisins, orange zest, cinnamon and 1/14 cup almonds. The reason for such inconvenient proportions for cooking is known only to the Finns.

The Swedes dilute alcoholic drinks more than the Finns and changed the mode of making grog: in the evening they heat water with spices, and in the morning they heat it up again and add alcoholic drinks.

The composition of the ancestor of the grog family was quite simple: rum, water, sugar and lemon. In the future, individual tastes of consumers and the characteristics of the countries in which grog was distributed began to be taken into account.

Except rum

Except rum, grog began to be made on the basis of cognac, whiskey, vodka, liquor, incl. fruit (cherry, citrus), with the addition of wine, absinthe and making up various compositions of alcoholic beverages.

In addition to hot water, black, green, yellow, red African (rooibos) tea, coffee, juices are used to dilute and warm up alcoholic beverages. Soft drinks take up about half the volume of grog.

Besides the lemon

Besides the lemon improve the taste of grog and decorate the glass, you can use other citrus fruits: orange, lime, grapefruit juice. We have already dealt with mulled wine in detail.

Sugar often replaced with honey, crushed caramel, powdered sugar. When using honey, it is added to the finished heated grog, because. prolonged heating is fraught with the destruction of the beneficial properties of the components of honey.

Spices

There is a good one on the net

Basic rules.

Sea Grogs:

Spices are added taking into account individual taste in small dosages. The most used spices are cinnamon, cloves, nutmeg, anise, pepper.

There is a good one on the net video tutorial of the recipe for making grog for the bar.

Basic rules. It is advisable to heat the hot grog base in a water bath, without bringing it to a boil, and then pour in alcoholic drinks and add honey. It is allowed to slightly heat alcoholic beverages in a water bath.

Before use, the grog is filtered and infused for 5 minutes to ¼ hour, but without lowering the temperature to less than 70ºС, so that the grog retains its taste and warming properties.

The dose of grog should not exceed 1 glass, it must be drunk without haste in small sips.

Grog is poured into thick-walled glasses, clay or porcelain mugs, thermomugs, highball glasses, mounted on saucers or coasters.

Grog can be consumed without snacks or snacking on sweet pastries, sweets, pancakes. Water for cooking is boiled and then cooled to 70ºС. Black tea is used strong.

Spices should reveal the aroma of alcoholic beverages, and not obscure it. It is allowed to add dairy products, eggs, dried fruits to the grog. Eggs are added to the prepared, slightly cooled grog and carefully stirred, preventing them from being cooked.

It is convenient to cook the required number of servings of grog in enameled or porcelain dishes at once.

Sea Grogs:

Admiral's grog- 1 pea of ​​cloves and a pinch of pepper are boiled for 5 minutes over low heat, filtered, poured over 3 glasses of rum, mixed and served in glasses.

grog pirate

grog pirate- place 2 pieces of refined sugar in a porcelain mug, pour half a glass of boiling water and stir to dissolve the sugar, add a glass of dark rum, decorate the drink with whipped cream.

Fisherman's Grog- in 2 cups of strong infused hot add 125 ml of cognac and a glass of rum, zest and juice squeezed from 2 lemons, honey to taste and mix thoroughly until honey dissolves, pour into warmed cups for serving.

Grog boatswain

Grog boatswain- put a glass of hot water, a clove bud and a pinch of black pepper and cinnamon into an enamel bowl, boil for 2 minutes, leave for ¼ hour, strain, pour in a glass of rowan liquor, stir, heat without boiling, pour in 2 glasses of rum, mix and pour into six glasses.

sea ​​grog- boil 150 ml of water, add cinnamon, lemon peel and cloves to taste, add a tablespoon of sugar syrup, strain, add 65 ml of rum and serve immediately, spilling into 2 warmed glasses.

Grog "sailor's drink"

Grog "sailor's drink", which would be more correctly called a chilled punch. Pour 45 ml of light Carte Blanche and regular Black Label Captain Morgan rum, green and regular lemon juice, pomegranate syrup and 30 ml of orange juice into a bowl with crushed ice, shake and pour through a sieve into a large glass with a handful of ice at the bottom. Serve a glass of drink with a straw pierced through 2 cherries.

Grog "On Boarding"- boil half a glass of water, remove from heat, pour in 50 ml of dark rum, add 10 g of honey, juice of ½ lemon and mix thoroughly. Serve in a clay mug garnished with a cinnamon stick.

Grog "Sea Wolf" - pour 40 ml of dry red wine and cognac into a glass, hot black tea, add 1 g of cardamom and 5 g of cinnamon, mix, garnish with apple slices and lemon zest.

Grog "Sea Wolf" - pour 40 ml of dry red wine and cognac into a glass, hot black tea, add 1 g of cardamom and 5 g of cinnamon, mix, garnish with apple slices and lemon zest.

The classic grog recipe is based on heating and diluting rum with boiled water or strong tea. The best types of rum for grog consider "Bacardi" and "Jamaican".

Modern grog recipes

Water or tea at a temperature of 70ºС is slowly poured into rum, lemon juice is added, sweetened with sugar or honey, which is added at the end of the cooking procedure, stirring thoroughly and preserving its beneficial properties. The classic ratio of tea (water) and rum is 4:1.

Modern grog recipes most often they are very different from the classic, both in terms of ingredients and the ratio of alcoholic and non-alcoholic drinks. Among them are grogs based on alcoholic beverages other than rum, honey, fruit, dairy, fragrant, ladies, gourmet, seasonal, national, non-alcoholic and other types of grogs. Many variants of grog recipes indicate that this drink remains very popular today.

There are a large number of grog recipes based on alcoholic alternatives to rum, of which the following are popular:

Grog spicy- a teaspoon of mint leaves, a clove bud and a cinnamon stick are steamed in a glass of water brought to a boil, insisted for ¼ hour, filtered, add a glass of berry syrup, heated again to a temperature below 100ºС, extinguish the fire, pour in a glass of cognac and a glass of port wine. Serve in warmed cups.

Grog coffee

Grog coffee- coffee is brewed in a glass of boiling water and insisted for ¼ hour, 2 glasses of port wine, a glass of vodka, a tablespoon of condensed milk (1 tablespoon), half a glass of sugar are added, stirred and heated to a temperature below 100ºС.

tea grog- add 0.75 ml of red wine to a glass of hot tea, a glass of sugar and vodka, juice of one lemon, a pinch of cinnamon and slowly warm up.

Grog with cognac

Grog with cognac- 300 g of sugar is dissolved in a liter of boiling water, removed from heat, ½ liter of cognac is added, poured into mugs for 12 people.

Grog with cognac and lemon- Dissolve powdered sugar (1 tbsp) in 75 g of cognac in a heated glass, dilute with boiled water to taste, decorate with a slice of lemon.

brandy grog

brandy grog- in a heated glass, a glass of cognac is diluted with hot tea (1/2 cup), a sugar cube is dissolved and garnished with a slice of lemon. In general, it is better to be treated and warm then with natural teas collected on Russian soil, not without reason "Russian tea" used to be more valuable than the goods of the East India Company.

Grog prefabricated- add a glass of white wine, 2 tsp to a glass of water. anise seed, a pinch of red pepper, 1 tsp. dill seeds, lemon and orange zest and cardamom, boil, insist ¼ hour, strain, add half a glass of cognac and rum, a glass of vodka and orange syrup, 0.5 l of port wine, mix, heat, not boiling.

Grog steel

Grog steel- in an enamel saucepan, pour a glass of cherries with 2 glasses of red wine and a glass of sugar syrup and boil for 3 minutes. The pits are removed from the cherries and the juice is squeezed out. The bones crushed in a mortar are boiled for 10 minutes. in a glass of water, filter and add to the wine broth, mix, add a glass of vodka and cognac. The pan is heated on hot steel plates.

hunting grog- mix and heat up, without bringing to a boil 0.7 liters of red wine, a glass of vodka and strong tea, juice of 1 lemon, a pinch of cinnamon and ¼ kg of sugar.

Examples of fruit grogs include the following recipes:

Grog brandy strong fruity- mix the juice of a small lemon with 40 ml of cognac and sugar (2 tsp), heat, stirring, until sugar dissolves, add half a glass of heated water, mix and bring to a temperature below boiling.

Classic sour-fruit grog "Silter"- Pour a glass of dark rum, a teaspoon of honey and juice of a small lemon into half a glass of heated water, mix thoroughly until the honey dissolves.

Grog seasonal (winter) fruit and berry- boil dried rose hips (40 g) in ½ liter of water, leave for 1/4 hour, strain, mix with sugar syrup (a glass of sugar dissolved in ½ glass of water), heat almost to a boil, pour a glass of fruit liqueur and a glass of vodka into the mixture .

Fruit and berry grog "Captain's Tea"- in a glass with 50 ml of cognac, add 15 g of honey and 50 g of dried fruits with dry berries. Pour strongly brewed and infused black tea into this mixture for 5 minutes, mix thoroughly, place a slice of lemon on the edge of the glass.

apple grog

apple grog - heat a liter bottle of apple juice, add a cinnamon stick, 2 ground nutmegs and chopped butter (40 g), cook for 5 minutes, stirring, then strain, pour in a glass of rum and a quarter cup of honey, stir until the honey dissolves. You can use citrus zest as spices, and cognac instead of rum.

Dairy products in grog recipes enhance their healing properties. Therefore, the first of the following recipes is called "For health."

Grog "For health"- heat half a glass of milk almost to a boil, remove from heat, pour into a porcelain cup, add 1/3 glass of dark rum, ¾ glass of cognac, 2 g of cinnamon. You can add 10 ml of liquor to this composition (preferably, Stary Arbat).

Recipe examples:

These groups include:

English grog

Grog of Helgoland

dutch grog

Grog home Keitumsky

Canadian flavored grog

Russian grog "Petrovsky"

Grog exquisite "Fantasy"

The beneficial properties of all components of honey are used for the healing effect of grogs when honey is added to their recipes. In addition, honey enhances the taste of grog by reducing its negative impact, rather than increasing it, which is the case with the addition of sugar. Recipe examples:

These groups include:

English grog- boil half a liter of water over low heat with a pinch of spices (black pepper, cinnamon, and cloves), mint syrup and sugar - 20 g each. After straining, a 750-gram bottle of rum is poured into the fragrant broth.

Grog of Helgoland fragrant - water and rum in equal amounts of 40 ml are mixed with red wine (60 ml) and burnt sugar to taste, heated almost to a boil, half a circle of lemon is put on a glass.

dutch grog(Helgoland - an island in Germany) is made on the basis of arak - an alcoholic drink, which in each country has its own content: in India - a drink from palm juice and koumiss, in Syria - from dates, in the Middle Eastern countries - anise vodka with the addition of coriander, in Greece - from grain alcohol, in Indonesia - rum from Java, in Turkey - rakia. Therefore, the grog according to this recipe may have a different taste, depending on which arak the manufacturer chooses. A 0.7-liter bottle of arak with the juice of 6 lemons and 0.25 kg of sugar is heated with stirring to dissolve the sugar. The mixture is diluted in 0.75 liters of water and heated almost to a boil.

Grog home Keitumsky(Keitum - a place in Germany) - sugar syrup is mixed (4 pieces of sugar are dissolved in 40 ml of water), a pinch of almonds, a glass of rum and half a glass of red wine are added, heated almost to a boil. A circle of lemon is strung on the edge of the glass.

Canadian flavored grog- a mixture of a glass of whiskey, juice of ½ lemon and 3 coffee spoons of maple juice syrup is dissolved in half a glass of hot water, ½ a lemon mug is put on the edge of the glass.

Russian grog "Petrovsky"- half a glass of hot water is mixed in a glass, 35 ml of Petrovsky tincture (a 40-degree tincture of rye crackers in cognac with sugar), 15 ml of cherry liqueur, a lemon is strung on the edge of the glass.

Grog exquisite "Fantasy"- a grog glass is warmed up, 1.2 hvrb of cognac, half a glass of liquor, powdered sugar 2 tsp are mixed in it. and a slice of lemon. The free volume of the glass is filled with boiling water. A piece of sugar doused with cognac is placed in a spoon, set on fire and lowered into a glass of grog.

It is not unreasonable to attribute the warming effect to the useful qualities of grog in stormy and frosty conditions, which is expressed in the prevention of colds and frostbite.

Small doses of grog tone the body, relieve fatigue (physical and mental), cheer up, counteracting irritability, stress and blues.

The antiseptic properties of many grog recipes help in extreme conditions to stimulate the immune system and avoid infectious diseases (flu, scurvy, fevers).

There is evidence of grog healing of wounds, some pathologies of the central nervous system, gastrointestinal tract and circulatory system, and prevention of the development of colds.

Harm and negative properties of grog:

It is best to limit the use of grog to holidays and certain periods of extreme environmental conditions. Grog is strictly prohibited for risk groups, which include people with diseases of the heart, circulatory, endocrine and nervous systems, kidneys, liver, prone to alcoholism, with impaired metabolism. The use of grog by risk groups leads to a sharp aggravation of their health problems.

If a small dose of grog can relieve fatigue and mental stress, then an excess of the dose, on the contrary, increases fatigue, irritability, and causes headaches.

Known deaths when abused by the consumption of grog in high doses and by people at risk. It is especially unacceptable to allow children to consume grog even in small doses.

Grog appeared in 1740 thanks to Edward Vernon, who was then an admiral of the British fleet and only after 1970 ceased to be part of the daily diet of British sailors. The admiral could not forbid the sailors to drink alcohol, but he could not stand drunkenness either.

He began to dilute their 80 percent rum with water, to which sugar, spices and lemon juice were added over time (to prevent scurvy and colds). It was the medicinal properties of the invented drink that prevented the sailors from tearing Vernon to pieces for weak alcohol.

The grog got its name in honor of the waterproof cape of the admiral - his constant companion, which in English was called "grogram cloak".

The strength of the grog ranges from 15 to 27%, and they drink it almost always hot.

Action on the body:

Alcohol, turned into a medicine two and a half centuries ago, is still popular today. Indeed, over the years, grog has not lost its medicinal properties. It warms and protects the body from infections, gives strength and calms the nerves. An excellent alternative to mulled wine and punch, grog is uplifting and keeps colds at bay. Especially in gloomy autumn and cold winter.

Grog should not be drunk:

• in large quantities (no more than 200 ml at a time)
• with a tendency to alcoholism and hard drinking, metabolic disorders and endocrine diseases (diabetes mellitus, obesity, gout, rickets, etc.)
• in diseases of the liver and kidneys

Varieties of grog:

Not every drink can boast such variability as grog. The thing is that a number of factors contribute to this.

Firstly, the alcoholic basis of grog can be not only rum, but also cognac, brandy, whiskey. Rum is recommended to use dark, but gold and even white are quite suitable. There are drink recipes even based on vodka and even absinthe. In addition, there is grog and no alcohol at all.

Secondly, the classic recipe consists of only three components: rum, water and sugar. But additives such as honey (instead of sugar), tea or coffee (instead of water), spices, citrus juice or liquor are already a matter of taste. They allow you to create a recipe for everyone.

From spices, you can use various compositions of cloves, pepper, star anise, cinnamon, nutmeg, etc.

It is worth noting that every tea and coffee is already a new version of grog. So you can create, for example, a coffee grog. And this is without taking into account the fact that some people add milk, cream, chicken eggs and dried fruits to the drink.

Pay attention only to the fact that when preparing grog at home, the optimal proportion of alcohol (rum, cognac, etc.) and the water part (water, tea, coffee) will be 1:3. This means that you can decrease or increase the amount of alcohol in recipes to create the optimal balance.

After making sure that the composition of the grog depends on the flight of fancy and the aspirations of the soul, you can proceed to the main part.

How and with what to drink grog?

Drink this drink hot (but slightly infused), in small sips or through a straw, savoring and enjoying. The dishes for him need thick-walled glass, porcelain or clay (to keep warm longer).

Most often, pastries, dried fruits, chocolates, pancakes or pancakes are served with the drink. But he's good on his own. And many people love it just like that, in its pure form, without any snacks.
There are many ways to prepare grog:

1. Boiling. All components, including alcohol and spices, are boiled in water for 2-3 minutes, insisted and poured into a cup.
2. Brewing. Initially, tea or coffee is brewed with spices or herbs in a large teapot, where after 5 minutes lemon juice, sugar or honey and alcohol are added.

Using these methods, you can prepare an exclusive, only your grog. And our recipes will serve as the basis for choosing the components.

Grog "Classic"

Prepare:

• rum (dark or amber) - 200 ml
• water (boiled) - 400 ml
• lemons - 2 units.
• sugar - 4 teaspoons

You need to prepare like this:

1. Squeeze juice from lemons.
2. Bring the water to a boil, reduce the heat and pour in the alcohol, juice and sugar.
3. For 2-3 minutes of continuous stirring, the sugar will dissolve, and the drink can be poured into cups.
4. Boil homemade grog for 2-3 minutes until the sugar is completely dissolved, stirring it with a kitchen spatula.

Try to cook the same recipe, but replace rum with cognac (or use white rum), sugar with honey (in the amount of 1-2 tablespoons), and water with tea and add 2 clove buds and 1 cinnamon stick (or others) to the composition spices optional). They need to be lowered into the water after it boils along with other components. At the end, such a drink must be filtered. Spices can be added without boiling - but only before bottling. But then you do not need to filter the drink. By the way, it is quite appropriate to drop a slice of orange and lemon into a cup of grog.

coffee grog

Prepare:

• Roma (Jamaican) - 40 ml
• cognac - 30 ml
• coffee (freshly brewed) - 240 ml
• water (boiled) - 50 ml
• sugar - 1 tablespoon
• lemon - 1 unit (for decoration)

You need to prepare like this:

1. Sugar must be completely dissolved in water
2. Pour rum and cognac, sugar syrup into hot coffee and pour into cups. Garnish with a lemon wedge.

Try this coffee grog recipe, replacing rum and cognac with red port (70 ml) and granulated sugar with condensed milk. Or add cinnamon to the composition (or allspice, cloves, nutmeg, anise, lemon and orange peels, dried or fresh, etc.). The amount of spices for grog is calculated from the amount of ¼ teaspoon for 3 cups of coffee.

Grog "Winter"

Prepare:

• rum, cognac or vodka - 300 ml
• water - 200 ml
• sugar - 200 grams
• cherry juice - 30 ml
• black tea (packaged) - 5 grams (1 bag)
• raspberries (or raspberry jam) - 50 grams

You need to prepare like this:

1. Bring cherry juice to a boil, add granulated sugar, add the alcohol part and boil on the smallest fire for 5 minutes.
2. Boil water separately and make tea.
3. Mix both parts and let it brew for about 5 minutes.

Grog "Honey"

Prepare:

• white rum - 80 ml
• black tea (brewed) - 400 ml
• honey - 1-2 tablespoons
• lemon juice - from 1 piece (small)
• cinnamon - ½ stick
• cloves - 2 buds

You need to prepare like this:

Tea is brewed with spices for about 10 minutes, filtered, juice, alcohol and honey are added.

Grog "Marine"

Prepare:

• cognac - 40 ml
• red wine (can be homemade) - 40 ml
• black tea (brewed) - 240 ml
• cardamom - 2 boxes
• cinnamon - 1 pinch
• lemon and apple for garnish
• honey - optional

You need to prepare like this:

You need to mix drinks, add spices, leave for 5-10 minutes, filter. Decorate before serving.

Grog non-alcoholic

This is ideal for people who cannot tolerate alcohol and children. It will help to overcome colds and overcome insomnia. They usually drink it after a frost or before going to bed. At the same time, you can drink it, unlike alcoholic options, at a time and 2 cups each.

The composition of this grog has a number of variations. While they are prepared either by insisting or boiling, which are described a little higher. Therefore, we will omit the details of the technologies for their preparation and write for you only the components included in one or another grog.

Option 1:

• black tea (hot) - 1 cup
• cherry juice - 150 ml
• sugar - 50 grams
• cinnamon -1 stick

Prepare this grog by heating the ingredients for 10 minutes.

Option 2:

• hibiscus tea (hot) - 1 cup
• cinnamon - 1 stick
• cloves - 2 buds
• ginger - 2 pieces
• honey - to taste

This grog is prepared by heating the ingredients (without honey) and infusing them for 20 minutes. After that, honey is added, heated again and drunk.

Option 3:

• black tea or hibiscus (hot) - 2 cups
• cinnamon - 2 teaspoons
• cloves - 3-4 buds
• pepper - 3-4 peas
• lemon / orange juice - from ½ fruit
• honey - 70 grams

Spices are heated with tea for 3 minutes, citrus juice is squeezed out, insisted for 30 minutes, heated again and honey is added.

Sometimes star anise (2 stars), cardamom (8 boxes), or ginger (2 pieces) are added to such a grog.

But if it suddenly happened that you did not like more than one of our recipes, cook the grog yourself. To make sure your grog is alcohol-free, choose your favorite tea, dried berries and spices. Brew them for a few minutes, add lemon, lime or orange juice (you can slice these fruits), honey or sugar to taste and enjoy. By adding 70-80 ml of one of your favorite spirits here, you get an alcoholic grog. Everything is simple.

You can talk as much as you like about the dangers of alcohol, but it is still invariably present on any holiday table. A glass of cold champagne always accompanies significant events, and not a single barbecue trip is complete without foamy beer. Alcoholic cocktails are also very popular, and hot drinks occupy a special place among them. The most famous is mulled wine, followed by grog. And if everything is more or less clear with the first drink, then not everyone knows what grog is. Let's correct this annoying misunderstanding and get to know this drink better.

There are many legends about how and when this cocktail was invented. Embellishing stories with incredible details, all the storytellers agree on one thing - the grog first appeared on the ships of the English fleet.

Since the time of the first navigators, the problem of fresh water on board has always been more acute than others. Sailors traditionally drank water and beer on voyages, but the former blossomed quickly, while the latter ran out of steam. When, in the middle of the 17th century, the ships of the British Crown arrived in Jamaica, it turned out that neither one nor the other was in sufficient quantity on the island. But there is rum, which rescued sailors and soon became a profitable object of trade.

After almost a century, rum was introduced into the daily diet of sailors. The daily norm was half a pint, which corresponds to approximately a whole glass of strong (80 degrees) alcoholic beverage. Sailors did not celebrate for long, exactly until 1740. That bleak summer, Vice Admiral Edward Vernon legitimized the need to dilute rum with water. Well, what a disgrace, when all the sailors are drunk, and discipline is lame? The innovation in the fleet was perceived without enthusiasm and the new cocktail was called abusively grog.

The name of the drink was given by the sailors in honor of its author, or, more precisely, in honor of the fai camisole (grogramcloak), which he did not take off in any weather.

To improve the taste of the cocktail, sugar was added to it, and later lime to prevent scurvy. Grog warmed perfectly on chilly days if it was warmed up and spices were added.

Over time, the sailors fell in love with the drink and, twice a day, hearing the call "UpSpirit!" (loosely translated "To lift your spirits!"), they didn't dislike Vernon all that much.

But the problem of discipline was not finally resolved and, after almost a century, the portion was cut again. The equivalent of a grog norm in 1823 came to be four of today's double whiskies! No matter how they coaxed the sailors with a double portion of meat, a cup of cocoa and an increase in cash allowance, it was difficult to call them satisfied.

The harm of alcohol became more and more obvious and a real threat loomed over the grog in the fleet. By the middle of the 19th century, American sea wolves were left without their favorite drink, and in 1970 the sailors of the British Kingdom sadly celebrated Black Shot Day.

Grog was expelled from the fleet, but he, like an old sailor, remained to live in the ports of many countries of the world. Already from there, he confidently spread to the continents, reaching the most elite restaurants. Today, this alcoholic cocktail is one of the most popular in the world, to which it owes not only its excellent taste, but also the spirit of adventurism and adventure.

How to make grog at home, basic ingredients

Grog is one of the oldest cocktails. For more than 270 years it has been prepared in all corners of the planet. It so happened that this drink does not have a strict recipe, and this, of course, is only to our advantage. It was born from two components - water and rum, but now only water remains the only predictable ingredient. Grog is now prepared on the basis of whiskey, and vodka, and wine - as long as it burns. And just an unlimited amount of spices is added. It all depends on the imagination, the availability of ingredients, and the appropriateness of flavor combinations. Although taste is such a subjective concept that components that are absolutely incompatible at first glance can become gastronomic chic for true gourmets.

Despite the fact that different European countries attribute the authorship of grog, mulled wine and other hot cocktails, the origins of these drinks should be sought somewhere in the Middle East. Nomadic Arabs and Indians prepared a cocktail there called panch (paantsch, panch), which means “five” in Sanskrit.

That's how many ingredients were in the composition of the hot drink:

• water;
• lemon juice;
• sugar or molasses.

It is clear that over the centuries the recipe has undergone many changes. Now, grog cannot do without the author's zest. It is made not only from different alcoholic beverages, but even from several at once. The main thing is to calculate your strength so that pleasure does not turn into a painful hangover.

In English pubs, it is customary to serve Grog No. 1. Its composition is almost authentic and involves a mixture of sweet water with rum, lemon juice and spices. Usually it is a mint leaf, a cinnamon stick and a clove. The finished drink is obtained by strength in the range of 15-20 degrees. The cost of grog in European pubs is significantly higher than that of cold alcoholic cocktails. Apparently, they "throw" for the gas consumption for heating. Therefore, we will cook grog at home - cheap, tasty, a lot and with soul.

Drink recipes

As you guessed, you can come up with dozens of grog recipes - it would be good alcohol. There are no strict canons of cooking either. The only thing to keep in mind is the temperature regime. Do not boil your grog, but simmer at a temperature not exceeding 70 ºС. If you overheat, the cocktail will sharply hit your nose with alcohol, and this is a very dubious pleasure.

Grog is traditionally served in glasses called irish. These are glasses with a handle made of thick glass.

They are tall and usually straight or only widen slightly at the top for ease of drinking. This form allows the drink to keep the temperature for a long time. Often, for the same purpose, they put on a special mitten.

Grog, the classic recipe

To make a strong warming grog you will need:

• 200 ml of water;
• 200 ml of white rum;
• a couple of spoons of sugar;
• lemon.

For now, slow down your fantasy. Remember, we are on a ship and our holds are not bursting with strawberry syrup and ginger root. The arsenal is limited, the winds are blowing, the sailors are knocking mugs on the table. Let's get started!

1. Pour the water into the bowl and immediately add the rum.
2. Squeeze the juice from a third of a lemon directly into a cold cocktail.
3. Put the dishes on the fire and heat slowly, but do not boil.
4. When the drink becomes warm, add sugar. You can use honey instead.
5. Taste the drink, add lemon or sugar as desired and remove from heat.
6. Pour into irish and serve with a blanket and snacks to your home "sailors".

The classic recipe, which Vernon proposed back in 1740, suggests diluting rum with water in equal proportions. But you can safely reduce the amount of rum by half or even four times, as the admirals of the English flotilla did in order to save money and keep sailors on two legs.

Tea grog: recipe at home

Grog is also prepared on the basis of black tea. Its taste from this becomes more saturated and deep. You can take any tea, but it is best to brew Earl Gray or English Breakfast. In the best English traditions, so to speak. It is not forbidden to include flower or fruit additives in the tea composition. Grog will acquire an excellent taste on cherry tea.

Before preparing the grog, prepare the ingredients from the previous recipe, as well as cinnamon and strawberry syrup.

1. Brew tea and pour into a small saucepan.
2. Add spices, lemon juice and the remains of a lemon with a peel to it.
3. Pour in the rum and heat through without letting it boil.
4. Sweeten and immediately pour into glasses.
5. Add some syrup and a berry to each glass for garnish.

apple grog

It is very fragrant and healthy. You can take apples and work a little, but the result will simply delight you. If there is no time, just use apple juice.

• sweet and sour apples, 5 pieces;
• water and rum 4 glasses each;
• honey or sugar;
• ground cinnamon.

At the preparation stage, apples will be baked, so you can take more of them to serve as a dessert for a hot cocktail.

1. Peel apples, sprinkle with honey or sprinkle with sugar and cinnamon. Bake until done in the oven.
2. Grind fruit in a blender and heat water in a saucepan.
3. Pour the applesauce into a bowl and add the rum. Boil.

Your apple grog is ready. If you prefer juice, then simply mix juice and rum in equal proportions, add spices and pour into glasses.

Grog from wine

We will not understand how grog on wine differs from mulled wine. Just make a delicious drink in a hurry.

• dry red wine;
• cranberry juice;
• water;
• sugar, honey or cranberry syrup;
• mint and thyme.

Water and juice together should be as much as wine, but you can vary the strength of the drink yourself.

1. Pour mint with thyme with water and boil. Let's insist.
2. Pour cranberry juice into the cooled infusion and heat again.
3. Add sugar and wine. Do not let it boil, turn off the gas.

ladies' grog

Grog is the drink of real bearded men. And what about the ladies? After all, the sailors' cocktail is quite sharp and does not at all resemble a martini with an olive. We suggest slightly changing the composition of the cocktail, making it softer, more refined and sweeter.

Prepare the ingredients:

• a glass of cognac and raspberry liqueur;
• half a glass of red wine;
• a glass of raspberry syrup;
• sugar (a little, do not overdo it);
• spices, as usual - mint, cinnamon, cloves.

Raspberry ingredients can be safely replaced with cherry or strawberry.

1. Heat the wine, add syrup and spices to it.
2. Try and add some sugar.
3. Remove the wine from the stove, add cognac and liqueur.

Be careful, such a cocktail is sweet and tasty, it is drunk in one breath and just as quickly knocks you out.

helgoland grog

Do you think for a long time what to cook - grog or mulled wine? Don't rack your brains, do two-in-one!

• red wine and rum (in proportions 3:2);
• water;
• sugar;
• lemon.

The cooking process will not surprise you.

1. Combine wine, rum and water in a bowl, heat but do not boil.
2. Add sugar and lemon juice.
3. Remove from stove and pour into glasses.

Add any spices or fruits you like. It won't be a Helgoland grog anymore, but so what? The main thing is that it will be delicious!

non-alcoholic grog

In the Navy, there was no question of dislike for alcohol. It is said to drink - it is necessary to drink. There is even an appropriate order, signed by the queen herself. But we, thank God, are not in the Navy and can afford to exclude rum from the composition of the grog. For pregnant women and children during the epidemic of colds, such a drink will be an excellent prevention and tonic.

You will need:

• black tea or hibiscus;
• sugar or honey;
• fruit juices (apple, cherry, raspberry) or whole berries and fruits;
• lemon;
• spices - cloves, cinnamon, allspice.

Classic recipe.

1. Brew tea and pour into a small saucepan.
2. Add grated berries and finely chopped apple.
3. Squeeze lemon juice and add sugar.
4. Throw in a boiling mixture of spices.
5. Mix the cocktail thoroughly, remove from heat, let it brew.
6. Remove peppercorns and pour into cups.

Grog from vodka

This is a recipe for a drink not for pleasure, but for raising the sick and frozen to their feet. You can’t drink such a drink much and it cannot be classified as a culinary delight. This grog is a real survival tool.

• vodka;
• very strong tea (in equal proportions);
• sugar.

Boil vodka with sugar. Make tea at the same time. Plain black, no frills. Mix the ingredients and give it to your sailors who got into a fierce storm or just dug out the car for three hours in the cold. Drink the drink in small sips and a little.

Grog from rum

Remember our classic homemade grog drink recipe? Now imagine that you are finally at the port and you can choose the best additives that your soul asks for. Finally, let's drink a strong, but exquisite grog!

Prepare a drink with tea or water, and add any spices at the heating stage. It can be black pepper, star anise, cinnamon, cloves. Any berries and citruses are at your disposal. An excellent solution would be to add strawberry and peach syrups. Instead of water and tea, you can safely use cranberry juice, cherry or apple juice.

Grog "Honey"

Any grog can be called marine, but ours will be prepared with the addition of cognac and coffee.

• half a cup of coffee;
• two glasses of rum;
• a glass of cognac;
• sugar and lemon.

Brew natural coffee, add alcohol and sugar to it. Squeeze out the lemon juice and rub in the grated lemon zest. Serve with cheese platter and honey.

Exotic fruit grog

Suppose your team has been swimming for a very long time and it is quite difficult to surprise them with something. And you try!

To do this, take:

• white rum and black tea;
• syrups - coconut and passion fruit;
• citruses - lemon and orange;
• fruits - apple, kiwi, pineapple;
• spices - cloves, cinnamon, black pepper.

With a glass of such grog you will feel at least in Hawaii!

1. Mix tea and rum in a saucepan and put on a slow fire.
2. Finely chop fruits and citrus. Toss immediately into a warmed cocktail.
3. Pour in a spoonful of syrups, crush with ground cinnamon and pepper.
4. Without letting it boil, remove from heat and immediately pour into glasses. Serve hot.

Don't forget the cocktail umbrellas and straws, otherwise the picture will be incomplete.

Toddy grog with dark rum

Of course, you are already tired of making grog, but there is one more recipe that you can save for yourself. This drink is also called captain's tea, and who is the captain in the kitchen, if not you? Treat yourself to a glass of hot drink!

You will need:

• rum and tea, both black, like slaves in your hold;
• grenadine;
• citruses - lemon and orange;
• exotic - carambola (replace with pineapple);
• spices - mint, cinnamon, cloves.

Determine the proportions of rum and tea for yourself. If you do not want a riot on the ship, it is better to dilute the rum in proportions of 1:3.

1. Brew tea and mix in a bowl with rum. Finely chop the citruses and toss into the cocktail. Send cinnamon and cloves there.
2. Heat the cocktail, enjoy the aroma for a minute, add the grenadine and remove from the stove.
3. Pour into glasses, add a fresh mint leaf and your exotic fruit.

Even a schoolboy knows that the English fleet was the best in the world for a long time. So, maybe this is the merit of two daily glasses of grog? Let's not guess, but rather close our eyes and gladly take a sip of a tart, burning, spicy drink.

Autumn has passed its half, and it's time for mulled wine, punch and grog. Nothing invigorates a gray foggy morning, warms a frosty day, drives away a cold that begins like a cup of hot and fragrant drink. A sip - and alcohol spills through the veins in a warm wave, giving a feeling of comfort.

In fact, grog and punch are the late heirs of mulled wine. Even the ancient Romans, who conquered the province of Britannica, learned how to heat up wine and add various spices to it. This drink was very fond of the Germanic tribes and received the German name "mulled wine". Well, later the wine began to be replaced with stronger alcohol. In this article we will tell you how to cook grog at home. Making this drink is very simple, the process does not take much time. But grog (when used within reasonable limits) is very useful. It strengthens the immune system, invigorates, improves mood, raises the overall tone.

A bit of history

Grog is a drink consisting of hard alcohol and water. In the classic version, rum served as the basis. Why would anyone dilute this pirate drink with water? The fact is that until July 1970, rum was included in the daily ration of a British sailor. It was believed that the use of this type of alcohol is the prevention of scurvy. But in the eighteenth century, the rum ration was serious: two hundred and forty milliliters of eighty-degree alcohol. It is not surprising that after him the sailors were drawn to various feats: to raise a mutiny on a ship or to board a ship. Admiral Edward Vernon decided to put an end to rampant drunkenness. The sailors called him “Old grog” behind his back (which means “old cloak” in translation). It cannot be said that the sea wolves were delighted with the resulting drink. Moreover, the admiral diluted the rum significantly: he added four times more water than alcohol. But the British appreciated this drink. We just needed to heat the water.

Later, the drink acquired many variations. It is prepared on the basis of hot tea or even wine. Rum is sometimes replaced with vodka, cognac, whiskey and even absinthe. Lemon, cinnamon, nutmeg, cloves, pepper, ginger are used as flavoring and flavoring additives. Since the British drink tea with milk, it soon arose with cream. But let's take a look at the classics first. Initially, grog is a fortress of 15-20 degrees. To cook it at home, put a small saucepan on the fire, pouring four hundred milliliters of water into it. When it boils, remove the dishes from the stove. Squeeze two lemons into the water, pour a glass of dark rum in a thin stream (Baccardi and Jamaican varieties are best suited for grog). Sweeten the drink to taste with cane sugar.

Tea grog: recipe at home

It would be optimal to use "English breakfest" or some other black varieties. Some trendy modern recipes also use green tea, as well as rooibos, mate, sencha. The main thing is not to spare tea leaves. We put the kettle on the stove. Bring water to a boil. In a voluminous porcelain teapot, pour four tablespoons of dry tea, 2 tbsp. l. brown sugar, four cinnamon sticks, fifteen cloves. Pour it with four hundred milliliters of boiling water. Let's insist. Grog is a warming drink. Therefore, it should be served in ceramic mugs or in thick-walled glass goblets. This will prevent the drink from cooling too quickly. First, pour fifty milliliters of rum into a mug. Dilute it with twice as much tea. Put a slice of lemon in a mug and serve.

ladies' grog

In this recipe, we will replace rum with more gentle alcohol. It can be one hundred milliliters of liquor or 50 ml of cognac and cherry (currant) syrup. We brew a spoonful of black tea with grated orange peel with an incomplete glass of boiling water. In a saucepan we put two cloves, a cinnamon stick, a star anise, a pinch of vanillin and ground nutmeg. Pour cognac with syrup (or liquor). Strain into a saucepan and tea leaves. We put the dishes on a very small fire and warm up - but do not boil. Then we let it brew for another five minutes under the lid. Arrange lemon slices or circles in cups. We pour the drink.

helgoland grog

In this recipe, we will add very little water (forty milliliters), and combine dark rum with red wine. As a result, we get a very strong grog. The recipe at home prescribes to warm up the alcohol first. For sixty milliliters of wine, you need to take 40 ml of rum. Dilute the alcohol with water. Let's put it on a slow fire, but, like good coffee, we'll save it from boiling. You can warm the alcohol mixture in a water bath. Pour hot grog into a glass with a thick bottom. Decorate the edge of the glass with a circle of lemon or orange. Let's serve with a straw. This drink can be varied with liquid honey, maple syrup, a mixture of spices that are usually added to mulled wine.

"Hot Buttered Room"

And you can cook the original viscous and thick grog. Recipe with rum, which can be replaced with high-quality cognac. First, take out the butter from the freezer and quickly rub a small amount of it with large chips. Put two pieces of sugar in a glass, add fifty milliliters of dark rum. Fill the glass three-quarters full with boiling water. Place butter flakes on top. Mix all the contents lightly with a thin spoon.

"Hot Heinrich"

Heat one hundred twenty-five milliliters of water in a saucepan. Dissolve the same amount of honey in it. Spices (six cloves and peas of black pepper, and half of grated nutmeg) are crushed in a mortar and added to the liquid. Boil for about a quarter of an hour. Let's take it off and let it cool down a bit. Let's pour two hundred and fifty milliliters of vodka. Dip the cut lemon peel into the pan and cover. Let the grog brew for five minutes. Then strain the drink into glasses through a strainer.

It is especially pleasant to sit down with grog on a cold winter evening or in a chilly autumn time, however, thanks to its pleasant taste, it remains popular throughout the year.

Grog is an excellent companion for spiritual gatherings, when the goal is simply relaxation and enjoyment, and not forgetful drunkenness. Therefore, we can recommend this drink to all lovers of the classics, tranquility and peace of mind.

Grog's English Roots

This alcoholic drink has a rather interesting history of its origin. We owe his invention to the British. In the 18th century, 80% rum was included in the diet of sailors of the Royal Navy, which at that time was used to prevent many sea diseases, including scurvy. However, as is usually the case, not everything was so easy and predictable. Like any medicine, rum had its "side effects". In this case, the “side effect” was the general drunkenness and laxity of the sailors.

However, Vice Admiral Edward Vernon, also nicknamed Old Grog, managed to change everything. Such a nickname stuck to him for the habit of walking in a worn cloak, which was called grogram cloak. To reduce the level of drunkenness, he decided not to reduce the portion of rum, but dilute it with water and citrus (most often lemon) juice. The sailors liked this drink even more, and Vernon was pleased that he could significantly reduce the degree of the drink and reduce drunkenness. And then the grog went far beyond the maritime business and appeared on our tables in the form in which the whole planet fell in love with it.

Check out the classic grog recipe

Grog is an alcoholic drink with a strength of about 15-20%, which is usually served hot. It is obtained by mixing water, sugar and lemon. Many variations of grog have survived to our time - with and without lemon juice, with various spices, with the addition of water in various proportions, and with other differences. It's hard to single out one.

However, the classic grog recipe allows you to prepare such a drink quite easily and without the use of rare ingredients or incredibly difficult preparation technologies. We will acquaint you with the most common version of it.

The classic grog recipe involves the use of such components:

• 200 ml. dark rum (Bacardi or Jamaican rum would be a great option);
• 400 ml. boiled water;
• 2 lemons;
• 4 cubes or teaspoons of sugar.

How to cook grog according to the classic recipe?

The technology for preparing classic homemade grog is not particularly difficult, because it does not require any special skills or devices. First you need to pour water into a saucepan and bring it to a boil. Squeeze the juice from both lemons, but do not add to the pan yet. Then you need to reduce the heat and slowly pour the rum into the pan, and then add the squeezed lemon juice and sugar. While stirring, keep boiling for 2-3 minutes, and then remove from the stove and pour into glasses. It can and should be consumed immediately, while the drink is hot, because this is the whole point of grog!

How to cook grog according to a different recipe?

If you want to enrich the taste of grog, add new notes to it, then feel free to experiment. By adding all sorts of herbs and spices, you can brew a new kind of grog each time and surprise everyone around.

However, how to make grog according to an alternative recipe, but be sure of its taste? We will advise you the following recipe.

You will need:

• 60 ml. dark rum (cognac is suitable instead of rum);
• 40 ml. lemon juice;
• 60 ml. hot water (black tea will be an excellent substitute and will saturate the taste);
• 1 teaspoon of sugar;
• 2 cloves;
• 1 stick of cinnamon.

Cooking process:

The cooking technology itself is completely identical to the preparation of grog according to the classic recipe, with only one difference - all spices (except for cinnamon and cloves, you can experiment and add other herbs or berries) are added at the end of cooking, before pouring directly into the glass. You can add honey, berries, whole slices of citrus fruits to the finished drink - all this will saturate the taste and turn your grog into something between sweet and tasty homemade tea and light relaxing alcohol.

Helgoland grog (fragrant)

To prepare this variation of the drink, you will need the following components:

• 60 ml. red wine;
• 40 ml. dark rum;
• 40 ml. water;
• sugar (to taste);
• a slice of lemon (will go both for decoration and for taste).

Cooking method:

Rum, wine and water are heated in the same pot, but not brought to a boil (the grog just needs to be hot). Cane sugar and a slice of lemon are added to taste. Such a drink is drunk, as expected, hot. Lemon can be pricked on the edge of the glass.

Grog with butter (thick and viscous)

This type of alcoholic drink has an interesting, thicker texture and a characteristic taste of oil, which gives an unexpected effect. For him you will need:

• 2 sugar cubes (or 2 teaspoons);
• 50 ml. dark rum;
• boiling water (will be poured separately into a glass, so just boil enough water);
• butter chopped into small pieces.

Such an unusual grog is being prepared as follows.