yeoman's grog

1 oz Light Puerto Rican Rum (Bacardi 4 Year)
1 oz Dark Jamaican Rum (Coruba)
1 oz Demerara Rum (El Dorado 5 Year)
1 1/2 oz Grapefruit Juice
3/4 oz Lime Juice
3/4oz Honey Syrup 2:1 (1 oz 1:1)
1/2 tsp Donn's Spices #2 (1/4 tsp Vanilla Syrup + 1/4 tsp Hamilton's Allspice Dram)
1/2 oz Soda Water

Pulse blend in a top-down mixer with 1 cup crushed ice for 5-7 seconds (shake all but soda water with ice), and strain into a double old fashioned glass with an ice cone-straw (plus the soda water).Two Sundays ago, I made use of my first night off in a bit to make a more involved recipe. That led me to look through the Atomic Grog Blog's articles for something tropical, and I was drawn in by a tribute to one of Mai Kai's guarded recipes, the Yeoman's Grog, as interpreted by Steve Wahlin. The fruit, honey, and perhaps vanilla elements in the mix helped to conjure up a passion fruit and grapefruit aroma to the nose despite no passion fruit purée, syrup, or liqueur being present in the mix. Next, the passion fruit note continued on into the sip where it was joined by grapefruit, lime, and honey flavors, and the swallow sailed in with rum, honey, and allspice.