Grog - benefits and recipes at home. Grog - tricks for making classic and other versions of the drink

Greetings to all, friends, on this cold winter evening!

Outside the window - minus 12, a blizzard howls. I want to wrap myself in a warm blanket, pick up a cup of hot drink and sit by the fireplace or flickering candles for a leisurely conversation, stroking a rather purring cat or a warm shaggy dog. Stop! And the hot drink is tea with lemon again?! On-to-e-lo! I want something stronger, more fragrant, warming.

There is grog, punch, mulled wine, our Russian sbiten, finally! But what is this grog, how it differs from punch and other strong hot drinks - I had, like most of you, I'm sure - there are few ideas.

But don't get upset! You have me, and I'm very meticulous! Once I decided - I will definitely drink! But, since I don’t drink everything in a row, I will first study carefully what and how. Read on - I already know everything.

What is the difference between punch, grog and mulled wine

Having studied the entire “hot” alcohol map of the world, I found more than 20 options for drinks with alcohol that are served hot (not counting almost 200 cocktail recipes based on them). The top ten included:

Punch.
Mulled wine.
Grog.
Toddy.
Hot cider.
Choco brandy.
Krambambulya.
Sbiten.
Varenukha.
Russian grog.

Assessing that the name grog occurs twice in this list, I decided that I would start with it - grog. Having studied the opinions of experts, and I was not even too lazy to consult with very authoritative sources, I will tell you directly:

All European hot drinks with alcohol are varieties of Arabic punch. And grog as well.
All hot Slavic drinks are made on the basis of honey and spices (more on that separately).

What is grog

The joke is that the British attribute to themselves the invention of grog, and the Germans - mulled wine (flaming wine in translation), these drinks were invented much earlier (for thousands of years) by nomadic Arabs and they called it “panch”.

In their language, in Arabic, this means the number 5. It is 5 mandatory ingredients that are included in the classic punch recipes. By the way, the main ingredient is water, and then only wine, rum, molasses and spices. Punch is drunk both hot (when it's cold) and chilled. But it's not about him.

Difference between three drinks in three lines:

The punch contains both wine and stronger alcohol - rum (most often), vodka or cognac.
Mulled wine is based only on wine with sugar and spices, then it is very heated or even set on fire - hence the name "flaming wine".
And in the grog there is no wine at all - it is a hot cocktail based on strong alcohol, moreover, all types of wine are used. That is, you can simultaneously mix rum, vodka, and cognac into grog. And most importantly, as in one famous Jewish joke - do not spare the ingredients!

Origin story

Grog in its present form was invented by really English sailors, somewhere in the middle of the 18th century. Swimming in the cold northern waters, they adopted a recipe for punch familiar to everyone.

But since there was no wine in the holds, but only strong rum and various vodkas with cognacs, then, without much fooling around, they added water to them, generously sprinkled everything with sugar and spices, and brought it almost to a boil - well, to keep warm.

Grog turned out to be so effective for the health and morale of sailors that in the early 19th century it was included in the daily diet of the British fleet for the period from October to May, and in the summer - if the temperature overboard dropped to +12 degrees. By the way, this drink was canceled for dinner for every evening only in 1970.

The naval authorities noticed that with the regular use of grog, the sailors began to get sick much less, scurvy almost disappeared. They figured that it was more profitable to load a couple of barrels of strong alcohol, a barrel of honey, a bag of sugar and spices than quintals of vegetables that quickly rot. And the sailors liked this drink more than boiled cabbage.

The official version of the appearance of the grog sounds like this: once Admiral Edward Vernon, nicknamed Old Grog (because of the grogram cloak cape, which he never took off), was inspecting the ships and saw that all the sailors were very drunk.

At that time, everyone was given 240 ml of pure 80-degree rum per day. He ordered secretly to dilute rum in half with tea, and in order not to feel it, add spices to the drink and heat it up.

Grog Composition

The classic grog, in English pubs it goes like Grog No. 1, is a drink with a strength of 15 to 20 degrees, which includes rum, water, sugar, lemon juice and some spices: ginger, mint, cloves and cinnamon. The type of drink depends on the brand of rum and the proportion of ingredients, as well as the order in which they are mixed.

I have selected for you, friends, 10 recipes for the most famous grogs that you can cook yourself, with the right ingredients. By the way, grogs, like mulled wines, are quite expensive in European bars, 2-4 times more expensive than alcoholic cocktails. It can be seen that they charge a lot of money for heating.

cooking recipes

Grog number one (#1)

Pour 50 ml of water, 50 ml of any dark rum into a small wide saucepan (the British take Purser, Bacardi is suitable), 1 tsp. honey, 1 tsp brown sugar (white will also do), 2 pinches or cinnamon sticks, 2 cloves. Heat everything with stirring until sugar dissolves (up to 70 degrees), pour into a porcelain cup and enjoy.

Honey grog on Bee Gees cognac

This is the favorite recipe of the members of the mega popular Bee Gees trio, who came up with the recipe. A glass with thick walls should be heated, pour 10 g (half a teaspoon) of powdered sugar, pour 75 ml of good cognac and 100 ml of boiling water. Throw in a circle of lemon 1 cm thick and you can serve.

Grog Fantasy

Heat the glass, pour 2 tsp. powdered sugar, add 75 ml of rum, add 120 ml of boiling water. Put a teaspoon with a piece of sugar on top, pour a full cognac and set it on fire. Serve like this. Before drinking, dip the spoon into the glass and stir.

Grog Lady Fantasy

The second name - Queen Elizabeth, is due to the fact that on Sundays, after visiting the church, the Queen gathered her friends and guests to treat them with her own made grog. Whether this tradition is still alive today is unknown. And the grog is very tasty and spicy.

Pour 10 g of powdered sugar into a hot glass, put a circle of lime or lemon, pour 60 ml of cognac, 20 ml of Baileys liqueur, pour 100 ml of boiling water. Similarly to the previous one, set fire to sugar on a spoon and wait until it melts.

grog fisherman

Prepare black tea by brewing 6 tsp. leaves and 500 ml of boiling water. Strain through a fine sieve, add juice and zest from half a lemon and 2 tbsp. honey. Pour in 125 ml of rum and brandy there. Serve immediately.

Russian milk grog

Pour 100 ml of hot milk into a heated tea cup, add 50 ml of skate, 20 ml of rum and Stary Arbat liqueur. No need to add sugar - the liquor is sweet.

Brandy Grog

In 100 ml of hot strong tea, add 1 sugar cube (or a teaspoon) 1 slice of lemon and pour 60 ml of brandy.

Grog #2 or Jamaican

Take a warm beer mug of 300 ml. Pour in 60 ml of strong Jamaican rum, 1 cinnamon stick, 1 tbsp. l. lemon juice, half tsp. sugar and 2 cloves. Pour boiling water over all this almost to the brim, garnish with lemon.

Coffee Grog

You need to take a large coffee cup (Irish), prepare 120 ml of strong black coffee with 1 tsp. sugar, add 60 ml of dark rum and 30 ml of brandy. Brush the edges of the cup with lemon juice and decorate with a twist.

German Grog Hot Heinrich

In a saucepan, heat 125 ml of water with 125 ml of honey, stirring until it dissolves. First you need to crush 6 peas of black and allspice, cloves, half of nutmeg and vanilla pod (you can take a lot of extract from the bag).

Pour everything into the honey mixture, add the zest of half a lemon and heat to 70 degrees. Then pour in 250 ml of vodka (the second option is Jägermaster herbal tincture). Close and wrap for 5 minutes. Then strain and serve.

findings

In short, I understand that you can mix whatever you want into grog - it will be tasty, spicy and intoxicating. An important point is that the maximum heating temperature is 70 degrees, otherwise the drink will strongly give off alcohol.

After consulting with my relatives (that is, with my own wife), I decided to try to cook the German Hot Heinrich for Saturday. Friends will come to visit - you need to surprise them with something. I will, like the English Queen, conjure over the grog. I will write about the results.

And now, a fiery hot hello to everyone! Make yourself a grog and be healthy!

Since 1655, British sailors began to use rum to keep warm during difficult work. And in order not to get too drunk, they diluted the alcoholic drink with hot water.

In Russia, they learned about the grog in the 19th century, it immediately gained popularity. The strength of this drink is about 20 degrees. Grog lovers have come up with many recipes, but the classic one never goes out of style. Grog is prepared not only with dark and white rum, but also with vodka, whiskey, red wine, or replace the alcoholic ingredient with tea.

Classic dark rum grog

To prepare a strong drink, you need dark rum and water in equal proportions. 4 tsp are added to 1 liter. sugar and 1 lemon. First, water is boiled in a saucepan, then lemon juice is added, the fire is reduced and the alcoholic drink is carefully poured in, sugar is added. Then constantly stir the liquid until the sugar dissolves.

Grog with nutmeg and star anise

Connoisseurs of strong drinks will definitely appreciate this one. For 600 ml of water you will need 0.5 l of rum, 2 tbsp. black tea, 3 peas of black and allspice, 4 star anise grains, 5 tbsp. sugar, cinnamon and nutmeg to taste.

Water is boiled, all spices, sugar and tea are added. The fire is reduced to a minimum and the rum is poured in, left for 15 minutes to infuse the grog.

Burning grog of liquor and cognac

Another unusual grog recipe that you can make at home. A hot drink is prepared from 120 ml of cognac, 50 ml of liquor, 10 g of sugar, 1 lemon, 20 g of powdered sugar, boiling water. First, the glass is heated, then powder is poured, liquor and cognac are poured, a slice of lemon is placed and boiling water is poured over. In order for the grog to burn, you need to pour a piece of sugar with cognac and set it on fire, lower it into a drink.

Grog recipe with wine and vodka

In Russia, when preparing grog, rum is often replaced with vodka. It will take 0.2 liters of vodka, 1 tbsp. sugar, 0.7 l red wine, 2 tsp. black tea and ground cinnamon.

First, tea is brewed, then filtered, poured into a saucepan, the rest of the products (except cinnamon) are added and heated over minimal heat, but do not allow boiling. And a few seconds before turning off, put cinnamon, insist 5 minutes.

non-alcoholic grog

It turns out that this strong drink can be prepared at all. But he can also cheer up and warm on cold evenings. It is made from black leaf tea. The main ingredient is insisted, filtered and poured into a saucepan, spices are added to the liquid: 4 peas of allspice, 2 tsp. cinnamon, 3 cloves. They heat on a minimum heat for 4 minutes, put a lemon cut into 2 parts, turn off the heat and leave for 30 minutes. Heat again, add 7 tsp. honey and stir until dissolved. The drink is ready.

Grog- a hot alcoholic drink consisting of warmed rum diluted with sugar syrup. Grog, like rum, has always been considered the drink of sailors and pirates. Since the sailors went on long voyages, they always had to have a supply of drinks on the ship, including alcoholic ones. Of course, the sailors took water with them, but not a single ship went to sea without a few casks of rum, wine or beer. At first, the sailors drank beer, as it turned sour very quickly. Then - water, but during the flight it deteriorated. In order to make this water drinkable, sailors diluted it with alcohol. Often sailors stocked up on rum before the voyage. This strong alcoholic drink did not spoil for a long time, and also had a pleasant taste.

Soon the sailors switched to grog. The drink got its name from the name of the British Vice Admiral Edward Vernon. With the constant consumption of rum, drunkenness was on the rise among his sailors, and Vernon was forced to take action. He ordered strong rum to be diluted with water and lemon juice. Initially, rum was diluted with both hot and cold water. The sailors were strongly opposed to such innovations, calling the drink "rum on three waters", as well as "grog" in honor of Edward Vernon, who wore a grogram cloak coat in bad weather. Rum was originally diluted with water 1:3. Sailors were given such a “cocktail” twice a day.

Soon, grog was legalized on ships, although there was no single standard for its preparation. So, on some ships it was diluted 1:4 and even 1:5. Sailors called each type of grog by different names. So, undiluted rum was called "nord", while water was called "west". Northwest grog was 1 part rum to 1 part water. Even after the rum began to be diluted with water, the discipline on the ships left much to be desired. In 1823, a decree was issued to reduce the supply of rum to ships. Now sailors began to drink cocoa and tea. In 1970, it was completely forbidden to supply rum to ships.

The history of Roma and Grog did not end with their ban on navigation. The production of rum improved, and the drink itself became tastier and more aromatic. His recipe was successfully bought by the Americans, and it was decided to accrue interest from its sale to the Royal Navy fund.

Today, grog is a hot alcoholic drink with various additives. For example, it includes such spices as cinnamon, ginger. In addition to rum, I often add vodka, cognac, whiskey, absinthe to the drink.

Grog, along with mulled wine, is traditionally prepared at every ski resort. In England, the drink is prepared according to the classic recipe, while in Switzerland and France grog with various additives is preferred.

Beneficial features

Useful properties of grog are due to its composition. So, he helped the sailors prevent many diseases, including scurvy. He also protected them from colds in the cold season.

Grog has a calming effect, helps with nervous tension, depressive states. It is also indicated for use in case of loss of strength.

Grog perfectly heals small wounds, as well as sores on the mucous membranes. It has a beneficial effect on the nervous and cardiovascular systems.

The beneficial properties of grog are very close to those of another hot alcoholic drink - mulled wine.

Use in cooking

In cooking, grog is often used as a kind of hot cocktail. It is recommended to cook it during the cold season and serve it at the end of the meal along with dessert dishes.

There are many recipes for making grog. To do this, it is recommended to use rum or other high quality alcoholic product. If slices of lemon or other fruits are added to the drink, then they should be exceptionally fresh and juicy.

enjoys great popularity lactic grog. To prepare it, we need Stary Arbat liqueur and milk. In a glass, mix 35 ml of cognac, 10 ml of liquor, 15 ml of rum, half a glass of milk. Grog is heated and served in a glass with thick walls.

How to drink?

It is customary to drink grog in small sips from an Irish coffee glass or from a glass with a glass holder. When serving grog, remember that the thinner the walls of the glass, the slower it will cool. The drink must be warmed up to 70 degrees Celsius. Pancakes, pastries, desserts go well with grog.

How to cook at home?

There are rules for making homemade grog. The basis of this drink is rum or other strong alcohol. To taste, you can add spices or medicinal herbs to the drink: this way it will only become more aromatic and tastier. Sometimes tea is used instead of water to make grog, in which case it is better to give preference to strong black tea. Green tea, mate and rooibos are also used. Very often citrus fruits or a little orange liqueur are added. From such additives, the taste of grog only benefits.

You can take any rum in grog, although bartenders still recommend using dark. The alcoholic part of the drink should be about 40%, while the non-alcoholic part should be 40% -50%.

Women will like a drink with the addition of caramel, sugar syrup, coffee or fragrant honey. An additional aroma of grog will provide the addition of spices and herbs. Dried fruits, milk, cream are also added. Experienced bartenders even put a raw egg in the grog, but you need to be careful with this ingredient, as it can curdle in a hot drink.

Most simple grog is made from water, sugar and rum. A few pieces of refined sugar are placed in a container for rum, filled up to half with boiling water. After the sugar has dissolved, 50 ml of rum is poured into the water. This is the very first (classic) grog recipe that sailors drank. Then they began to add various spices to the grog, getting a very fragrant warming drink.

Here is one of the recipes for making such a drink at home. Particularly pleasant taste honey grog, which is prepared with the addition of honey. Pour 50 ml of rum, lemon juice and 10 g of honey into boiling water. While cooking, mix all the ingredients thoroughly.

Grog also goes well with coffee. To make a drink coffee grog»We will need cognac, rum, coffee. In a glass, mix 30 ml of cognac, 60 ml of Jamaican rum, as well as 120 ml of hot coffee, add a little sugar.

Especially for the weaker sex there is a delicious recipe crimson grog. A pinch of cinnamon, one clove and a little vanilla is added to one glass of raspberry syrup and half a glass of port wine. Alcohol with spices is brought to a boil, after which it is insisted. Next, a glass of liquor, a glass of cognac are added to the filtered drink, after which the grog is heated again.

Grog benefits and treatment

The benefits of this drink have long been known to folk medicine. Grog contains various spices, such as cinnamon, cardamom, ginger root, which have antiviral properties. In combination with alcohol, spices effectively strengthen the body's defenses, and also have a beneficial effect on the digestive system.

In the Alps, it is even customary to attach barrels of rum around the necks of St. Bernards who are sent out to look for missing people, so that people can warm up with a sip of rum and avoid frostbite.

Grog was used by sailors as a disinfectant, as well as against cholera and in the treatment of intestinal diseases.

Grog harm and contraindications

A drink can harm the body with individual intolerance, as well as excessive consumption. It is recommended to drink no more than 200 ml of grog at a time. The use of such a drink is contraindicated for pregnant women, children, as well as people with certain chronic diseases.

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).

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 stir 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 enameled 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. 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 are poured into a bowl with crushed ice, shaken and poured 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.

The useful qualities of grog are not unreasonably attributed to the warming effect in stormy and frosty conditions, which is expressed in the prevention of colds and frostbite.

Small doses of grog tone up 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.