3/4 oz Grapefruit Juice
3/4 oz Honey
1 oz Light Puerto Rican Rum (Tommy Bahama White Sand)
1 oz Dark Jamican Rum (Appleton VX)
1 oz Demerara Rum (Lemon Hart 80)
1 oz Club Soda
Heat honey until liquid and mix with juices and rum. Shake without ice until honey is mostly mixed. Add ice and shake again. Add soda water and pour into double old-fashioned glass filled with crushed ice or ice cone with straw. To make ice cone, pack a Pilsner glass with shaved ice and poke a hole with a chopstick down the center. Gently remove ice cone and freeze overnight (read text for other options).
But finally, Navy Grog! The drink was very rummy with rich dark rum notes standing out in the beginning of the sip and white rum heat on the swallow. When I asked Andrea what she thought of the fruit flavors, her response was, "There's juice in here?" Although after a few more sips, whether through ice melt diluting the grog or through our taste buds acclimating, the citrus and honey flavors became evident. Overall, the Navy Grog was rather pleasant, and I would be rather satisfied if it were hot out. However, it was a chilly night in late November, and I felt that the drink could use some flair whether through a barspoon of allspice dram or a few dashes of pastis or bitters (*). Next time I will try an ukulele soundtrack to see if it aids my tropical island imagination and saves me from the wintry mood.
(*) Post note: Fans of this concept can try Beachbum Berry's original Ancient Mariner which is similar enough that Ted Haigh lists it as the Navy Grog recipe in the new edition of his book.
2nd post note: When I showed the photo of our Navy Grog to bartender John Gertsen, he quickly focused in our lime peel flag and commented how it reminded him of a Gin Pennant and immediately set off to fetch his copy of the Mixologist which had a description of it. Wikipedia describes the flag's meaning as "that the wardroom is inviting officers from ships in company to drinks... Originally it was a small green triangular pennant measuring approximately 18 by 9 inches, defaced with a white wine glass, nowadays the gin pennant is a Starboard pennant defaced with a wine or cocktail glass." And the Mixicologist asserts that "Whenever and wherever a ship hoisted the penant, it meant that it was time to 'come aboard for a drink'".