boston grog

3/4 oz Brandy (Château de Plassons VSOP)
1/2 oz Jamaica Rum (Appleton V/X)
1/2 oz Orange Pekoe Tea
1/2 oz Lemon Juice
1/2 tsp Sugar

Build in an 8 oz tumbler or Old Fashioned glass. Fill with hot water (~ 4 oz) and garnish with a round slice of lemon.

Later on Monday night, I began to feel a chill from the winter winds assaulting the house, and thus I started scanning Pioneers of Mixing at Elite Bars 1903-1933 for a hot drink. One that caught my eye was a Boston-named one, the Boston Grog, that has yet to make it onto DrinkBoston's list. My searching could not find a history or a reason why it was associated with the city, and it could have been named purely for nostalgia of a spot one of the American traveling mixologist authors had left as they continued to ply their trade abroad during Prohibition.
The nose on the drink was a pleasing waft of alcohol, lemon, and steam. On the sip, there was a lot of citrus with alcohol heat and tea notes on the swallow. The Boston Grog provided an intriguing tongue coating sensation as if there was dollop of honey in the mix, and despite the sugar content in the drink, it was rather dry on the swallow due to a combination of the tea and the lemon juice.