voodoo grog

2 oz Gold Puerto Rican Rum (Don Q Cristal)
1 oz Gold Rhum Agricole (Depaz)
3/4 oz Lime Juice
3/4 oz White Grapefruit Juice (Ruby)
3/4 oz Allspice Dram (St. Elizabeth)
1/2 oz Passion Fruit Syrup
1/4 oz Honey
1 Egg White

Dissolve honey in juice, add rest of ingredients and 1 cup of ice, blend 20 seconds, and pour into a voodoo tumbler or large snifter (shake once without ice and once with ice, strain into a snifter, and fill with crushed ice). Garnish with a mint sprig, pineapple spear (omit), and nutmeg.

Two Saturdays ago, I reached for Beachbum Berry's Potions of the Caribbean for my post-shift libation. The Voodoo Grog was one that I had noted before and it was time to give it a whirl. Berry took Trader Vic's recipe from the 1972 Bartender's Guide and interpreted the "2 oz Navy Grog Mix" as equal parts of lime, grapefruit, and allspice dram. The drink itself appeared in Trader Vic's restaurants somewhere during the 1950s and featured an ornate painted glass voodoo tumbler as its vessel.
The Voodoo Grog began with a woodsy spice and minty aroma from the garnishes. A creamy honey and citrus sip gave way to a grassy rum, passion fruit, and allspice swallow.