Homemade grog - classic and alternative drink recipes. My favorite recipes

Since 1655, British sailors began to drink 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, grog became known in the 19th century, and 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 the alcoholic ingredient is replaced with tea.

Classic grog with dark rum

To prepare a strong drink, you will need dark rum and water in equal proportions. Add 4 tsp per 1 liter. sugar and 1 lemon. First, boil the water in the pan, then add lemon juice, reduce the heat and carefully pour in the alcoholic drink, add sugar. Then stir the liquid constantly 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 liters of rum, 2 tbsp. black tea, 3 peas each of black and allspice, 4 grains of star anise, 5 tbsp. sugar, cinnamon and nutmeg to taste.

Water is boiled, all spices, sugar and tea are added. Reduce the heat to minimum and pour in the rum, leave for 15 minutes to allow the grog to infuse.

Burning grog made from liqueur and cognac

Another unusual recipe grog that you can prepare at home. The hot drink is prepared from 120 ml of cognac, 50 ml of liqueur, 10 g of sugar, 1 lemon, 20 g of powdered sugar, boiling water. First, the glass is heated, then the powder is poured, liqueur and cognac are poured, a slice of lemon is added and boiling water is poured over it. To make the grog burn, you need to pour cognac over a piece of sugar, set it on fire, and put it in the drink.

Recipe for grog with wine and vodka

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

First, brew the tea, then strain, pour into a saucepan, add the rest of the ingredients (except cinnamon) and heat over low heat, but do not allow it to boil. And a few seconds before turning it off, add cinnamon and leave for 5 minutes.

Non-alcoholic grog

It turns out that this strong drink can be prepared at all. But it can also lift your spirits and warm you up on cold evenings. It is prepared from black loose leaf tea. The main ingredient is infused, filtered and poured into a saucepan, spices are added to the liquid: 4 allspice peas, 2 tsp. cinnamon, 3 buds of cloves. Heat over low heat for 4 minutes, add 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.

Let's start with the history of the famous winter cocktail. It came to us from England back in the 16th century, when a rare adventurer, pirate and at the same time vice-admiral of the English fleet (non-standard combination, isn’t it?) Francis Drake decided to take a lot of rum on board (so that it would help instill courage in English sailors ). And the history of the creation of grog continued already in the 18th century, when the commander of the British Royal Navy Edward Vernon (he had the nickname Old Grog because he never went without a groger - a thick waterproof raincoat) decided to dilute rum with tea so that the sailors would be brave, but still sober. Actually, rum and tea are the basis of the most popular warming drink. Nowadays grog is made with brandy, whiskey, cognac, rice vodka, and is completely non-alcoholic. Butter, various liqueurs, and milk are added to it. But is this right? And does it look like that same sailor's drink? Is not a fact. Try making real English grog by Vernon and Drake. Yes Yes, unique recipe preserved!

Write down:

brew 200 ml of tea;
pour 50 ml of rum (dark) into it;
add 4 pieces of sugar, cloves, and a few cardamom seeds to the mixture;
Squeeze the juice of a piece of lemon into the almost finished cocktail.

Your drink is ready!

Vodka grog at home: recipe

Whatever one may say, the most popular alcoholic drink in Russia is vodka. Grog is also made on its basis (from alcohol). We offer you a very simple recipe for such a cocktail.

So, we will need:

5 glasses of water;
5 glasses of vodka (40%);
50 g tea;
200 g sugar.

To prepare the so-called vodka grog you need to pour a glass of water into a saucepan and bring it to a boil, add a glass of vodka to this water and add sugar. Next, you need to stir the mixture and cook it for 5 minutes (until the sugar dissolves). The next step is to pour all the remaining water into a saucepan and bring to a boil, then use it to brew tea and let it brew. And the last thing we need to do is mix the syrup, warm vodka and tea. Grog is ready. The drink is very strong, so you can’t drink more than one glass of grog at a time. If desired, by the way, the amount of vodka can be reduced and the amount of water increased.

As we said above, classic English grog is made with rum. The drink, however, turns out to be very strong, so not everyone who tries it likes it. Here is one of the classic recipes for grog without tea (with dark rum).

Ingredients:

750 ml rum;
half a liter of water;
1 tbsp. Sahara;
20 ml mint syrup;
1 PC. carnations;
a pinch of cinnamon;
a pinch of ground black pepper.

Cooking method:

Bring water and mint syrup to a boil, add sugar, spices to the mixture and pour in alcohol in a thin stream. Mix everything and wait for the sugar to completely dissolve. The drink is ready!

Homemade wine grog: recipe

It was probably mulled wine lovers who came up with the idea of making wine grog. There are a lot of recipes for such a drink, but we have prepared for you two of the most interesting ones (from white and red wine).

"Red Grog"

Ingredients:

1 tbsp. l. red wine;
1 tbsp. raspberry syrup;
200 ml raspberry liqueur;
half a liter of red port;
a pinch of ground cinnamon;
1 clove;
pinch dried mint;
1 tsp. vanilla sugar.

Preparation: In a small ladle, mix port wine and syrup. Add sugar, cinnamon, mint and cloves to the mixture. Mix everything, put on fire and bring to a boil. Remove the ladle from the stove and let the drink brew. Pour liquor and wine into the resulting mixture and mix everything again. Our “Red Grog” is ready!

"White Grog"

Ingredients:

500 ml white table wine;
2 tbsp. l. Sahara;
250 ml strong black tea;
1 tbsp. l. lemon juice;
1 tbsp. l. orange juice;
50 ml cognac.

Preparation: mix wine with sugar, pour into mixture hot tea and put the ladle on low fire. Heat the mixture to 70 degrees and add juices to it. At the end, pour in the cognac. The drink is ready! It must be served hot.

As mentioned above, the basis classic grog- hot black tea (although now there are recipes that do not include it).

Below we offer you another recipe for that same English sailor's grog.

Ingredients:

500-600 ml water;
2 tbsp. l. black loose leaf tea without additives;
0.5 liters of rum;
3-5 tbsp. l. Sahara;
4 things. allspice;
3 pcs. black peppercorns;
carnation;
star anise;
cinnamon;
nutmeg;
lemon.

Preparation: Bring the water to a boil, prepare tea in a teapot, and let it brew. Wash the lemon and cut it into two halves. Next, strain the tea into a saucepan, add sugar, cloves, cinnamon, pepper, star anise, and nutmeg. Next, add rum and lemon juice to this mixture. Bring the resulting mixture to a boil and immediately turn it off. Let the drink brew for 15 minutes. Grog is ready! It must be served hot.

Milk grog

If you want to make your cocktail more delicate, we offer you a recipe for a delicious milk grog.

Ingredients:

40 ml rum;
100 ml hot milk;
100 ml of strong brewed black tea without additives;
10 ml syrup (sugar + water).

Preparation: mix tea with milk, heat the mixture to 70 degrees, pour rum into it in a thin stream. Mix everything and pour into glasses or cups.

Coffee grog

If you are a coffee lover, you can make coffee grog.

Ingredients:

250 ml rum (preferably light);
500 ml red port;
instant coffee (hot) at the rate of 2 tsp. for 250 ml of water;
1 tbsp. l. condensed milk;
100 g cane sugar.

To make coffee grog, heat all the ingredients at the same time, but do not bring the finished mixture to a boil.

There is also creamy, cherry grog, which perfectly helps not only with the winter blues, but also with colds.

English grog

You've probably already noticed that all recipes for making English grog are very similar not only in ingredients, but also in technology. This is true. At the same time, Scandinavian, Irish, Jamaican and Dutch grog are also made using similar technology. Most bartenders agree that there is one general recipe preparing the drink. Which? See below.

The ratio of alcohol (rum, cognac, wine, vodka) and non-alcoholic liquid (tea, juices, etc.) should range from 1:1 to 1:3).
The first thing to do is bring the non-alcoholic liquid to a boil.
Next, you definitely need to add sugar and all the spices that you have chosen for yourself (cinnamon, cloves, star anise, nutmeg, etc.).
After this, add alcohol in a thin stream.
Keep the mixture on the fire until the sugar dissolves (you can stir it with a wooden spoon).
·We pour ready drink by the glass.

Fruit based grog

Remember the universal technology? Now we will list you the ingredients for several very delicious grog, which need to be prepared based on the instructions you just read.

Apple grog

1 l apple juice;
2 tbsp. butter;
a pinch of nutmeg;
cinnamon stick;
50-60 ml honey;
250 ml light rum.

Orange grog

orange juice (from 5 oranges);
50 ml whiskey;
2 cinnamon sticks;
sugar to taste.

Raspberry grog

250 ml syrup;
150 ml red port;
1 tsp vanilla sugar;
a pinch of cinnamon;
a pinch of dried mint;
one clove;
30 ml raspberry liqueur;
200 ml cognac brandy.

Sea buckthorn grog

220 ml dark rum;
1 liter of water;
150 g sea buckthorn (berries);
3 tsp green tea;
cinnamon stick;
100 g honey.

This drink contains one interesting feature: V warm rum tea with honey is poured with spices, and not vice versa.

In addition to the above, there are also ginger, exotic, cranberry, honey, berry, blueberry, hot butter and even pirate grog.

How to drink grog?

“Grogomaniacs” (most often these are people who understood how the drink differs from punch or mulled wine and fell in love with it) came up with rules for drinking grog:

the drink must be served hot;
It is best to choose tall glasses for it;
grog is very strong, so it should not be abused;
ready winter cocktail When serving, be sure to garnish with a slice of orange.

The Basic History of Grog

The large quota of rum issued daily to the sailors of the British Navy led to widespread violations of discipline due to 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 it alcohol influence. According to his instructions, from 1740, the distribution of rum diluted twice with water began to be carried out in two doses, in the morning for toning and in the evening to relieve stress. 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 juice of lemon to the diluted rum.

Grog is- diluted rum with water, plus the addition of other alcoholic beverages, fruits and spices.

The sailors, accustomed to daily drunkenness, accepted the innovation without enthusiasm and called the diluted drink part of the nickname of the thrifty vice admiral - grog. After 26 years, grog was given official status by including E. Vernon’s innovation in the charter of the British fleet (Code of Rules).

Modern recipes Grog was anticipated by the sailors of the British Navy, who began to add strong tea, honey, spices to it and heat it up to improve the taste of the drink they despised.

Another story 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 remembered their beloved admiral by drinking this barrel of rum. It is unknown how the grog appeared according to this version and was called “Nelson’s Blood”. According to one version, even on the way, the sailors themselves drank this brandy from the barrel with straws (one of the unconfirmed legends).

Grog, mulled wine, punch - what's the difference?

and grog

Part alcoholic punch, as a rule, included 5 ingredients: 2 alcoholic drinks (rum and wine), sugar, liquid for dilution (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 number sounds like “punch”.

Sugar was dissolved in heated, but not boiling, water, then alcoholic beverages and spices were added and heated to approximately 70ºC. The pleasant taste of the warming drink turned it into a generally recognized alcoholic drink of winter festive 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 toddy. What these drinks have in common is diluted alcoholic heated drinks with added sugar and flavoring additives. Mulled wine is usually made from red wine, and grog may contain rum and cognac. Initially, the preparation of grog was based on the rule of diluting 1 part alcohol in 4 parts without alcoholic drink. Modern grog recipes are more democratic, both in the list of alcoholic drinks included in their composition (except for rum and cognac, vodka, whiskey, liqueur, 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 Elena Molokhovets’s book “For Young Housewives”, published in 1895 in St. Petersburg, there is a section “Different punches”, which contains 3 recipes for punch (mogol-mogol, with ordinary and ladies’ rum) and a recipe for mulled wine. All 4 drinks should actually be classified as grog, because... they are made from heated diluted rum without the addition of wine, which must be present in punch and mulled wine recipes.

English sailors symbolized the degree of dilution of rum with the countries of the world:

In Russia, this tradition is preserved to this day in the name “Nord-West” for warmed drinks and establishments selling them.

The countries to which it spread introduced specific features into the preparation of grog. For example, a Finnish grog recipe includes a bottle of red wine, 1/14 cup of vodka, 3 tbsp. spoons of Madeira, ½ cup of sugar, 1/13 cup of raisins, orange zest, cinnamon and 1/14 cup of almonds. The reason for such inconvenient proportions for cooking is known only to the Finns.

The Swedes, more than the Finns, dilute alcoholic drinks and have changed the grog making procedure: they heat up water with spices in the evening, and in the morning they heat it up again and add alcoholic drinks.

The composition of the founder of the grog family was quite simple: rum, water, sugar and lemon. Later, the 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, liqueur, incl. fruit (cherry, citrus), with the addition of wine, absinthe and making up various compositions of alcoholic drinks.

Except hot water , black, green, yellow, red African (rooibos) tea, coffee, and juices are used to dilute and heat alcoholic beverages. Soft drinks take up about half of the grog's volume.

Besides the lemon

Besides the lemon To improve the taste of grog and decorate the glass, you can use other citrus fruits: orange, lime, grapefruit juice. We have already discussed this in detail for mulled wine.

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 honey components.

Spices

There is a good one online

Basic rules.

Sea grogs:

Spices are added taking into account individual taste in small dosages. The most commonly used spices are cinnamon, cloves, nutmeg, anise, and pepper.

There is a good one online video tutorial on how to make grog for a bar.

Basic rules. It is advisable to heat the hot base of the grog in a water bath, without bringing it to a boil, and then pour in alcoholic drinks and add honey. Alcoholic drinks can also be slightly heated 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 70ºC, so that the grog retains its taste and warming properties.

The dose of grog should not exceed 1 glass; it should be drunk without haste in small sips.

Grog is poured into thick-walled glasses, clay or porcelain mugs, thermal mugs, highball glasses placed on saucers or stands.

Grog can be consumed without a snack or with a snack sweet pastries, sweets, pancakes. The water for cooking is boiled and then cooled to 70ºC. Strong black tea is consumed.

Spices should reveal the aroma of alcoholic drinks, and not obscure it. It is allowed to add dairy products, eggs, and dried fruits to the grog. The eggs are added to the prepared, slightly cooled grog and stirred thoroughly, preventing them from boiling.

It is convenient to prepare the required number of servings of grog at once in enamel or porcelain dishes.

Sea grogs:

Admiral's Grog- Boil 1 pea of cloves and a pinch of pepper over low heat for 5 minutes, strain, pour in 3 glasses of rum, stir and serve in glasses.

Pirate grog

Pirate grog- place 2 pieces of refined sugar in a porcelain mug, pour in half a glass of boiling water and stir to dissolve the sugar, add a glass of dark rum, garnish the drink with whipped cream.

Fisherman's Grog- add 125 ml of cognac and a glass of rum, zest and juice squeezed from 2 lemons, honey to taste to 2 glasses of strong infused hot water and stir thoroughly until the honey dissolves, pour into heated cups for serving.

Bosun's grog

Bosun's grog- place a glass of hot water, a bud of clove and a pinch of black pepper and cinnamon in an enamel bowl, boil for 2 minutes, leave for ¼ hour, strain, pour in a glass of rowan liqueur, stir, heat without boiling, pour in 2 glasses of rum, stir and Pour into six glasses.

Grog sea- boil 150 ml of water, add cinnamon to taste, lemon peel and cloves, add a tablespoon of sugar syrup, strain, add 65 ml of rum and serve immediately, pouring into 2 warm glasses.

Grog "sailor's drink"

Grog "sailor's drink", which would be more accurately called a chilled punch. In a bowl with crushed ice pour in 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, shake and pour 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, stir, 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, stir, garnish with apple slices and lemon zest.

The classic grog recipe is based on heating and diluting rum. boiled water or strong tea. The best views rum for grog consider “Bacardi” and “Jamaican”.

Modern grog recipes

Water or tea at a temperature of 70ºC is slowly poured into the rum, lemon juice is added, sweetened with sugar or honey, which is added at the end of the preparation procedure, stirring thoroughly and storing it beneficial features. The classic ratio of tea (water) and rum is 4:1.

Modern grog recipes most often differ greatly from the classic one, both in ingredients and in the ratio of alcoholic and soft drinks. Among them are grogs based on alcoholic beverages other than rum, honey, fruit, milk, aromatic, ladies', gourmet, seasonal, national, non-alcoholic and other types of grog. The many variations of grog recipes indicate that this drink remains very popular today.

Exists a large number of grog recipes based on alcoholic beverages alternative 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, left for ¼ hour, filtered, a glass of berry syrup is added, heated again to a temperature below 100ºC, the fire is extinguished, a glass of cognac and a glass of port are poured in. Serve in warmed cups.

Coffee grog

Coffee grog— brew coffee in a glass of boiling water and leave for ¼ hour, add 2 glasses of port wine, a glass of vodka, a tablespoon of condensed milk (1 tablespoon), half a glass of sugar, stir and heat to a temperature below 100ºC.

Tea grog- add 0.75 ml of red wine, a glass of sugar and vodka each, the juice of one lemon, a pinch of cinnamon to a glass of hot tea and heat slowly.

Grog with cognac

Grog with cognac- Dissolve 300 g of sugar in a liter of boiling water, remove from heat, add ½ liter of cognac, pour into mugs for 12 people.

Grog with cognac and lemon— in a heated glass, dissolve powdered sugar (1 tbsp) in 75 g of cognac, dilute with boiled water to taste, garnish with a slice of lemon.

Brandy grog

Brandy grog— in a heated glass, dilute a glass of cognac with hot tea (1/2 cup), dissolve a piece of sugar and garnish with a slice of lemon. In general, it’s better to be treated and warmed up then natural teas collected on Russian soil, it is not for nothing that “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 seeds, a pinch of red pepper, 1 tsp. dill seed, lemon and orange zest and cardamom, boil, leave for ¼ hour, strain, add half a glass of cognac and rum, a glass of vodka and orange syrup, 0.5 liters of port, stir, heat without bringing to a boil.

Steel grog

Steel grog— in an enamel pan, pour a glass of cherries with 2 glasses of red wine and a glass of sugar syrup and boil for 3 minutes. The seeds are removed from the cherries and the juice is squeezed out. The crushed bones in a mortar are boiled for 10 minutes. in a glass of water, filter and add to the wine broth, stir, add a glass of vodka and cognac each. The pan is heated on hot steel plates.

Hunting grog- mix and heat, without bringing to a boil, 0.7 liters of red wine, a glass of vodka and strong tea, the juice of 1 lemon, a pinch of cinnamon and ¼ kg of sugar.

Examples of fruit grogs include the following recipes:

Strong fruity grog brandy- mix the juice of a small lemon with 40 ml of cognac and sugar (2 tsp), heat, stirring, until the sugar dissolves, add half a glass of heated water, stir and bring to a temperature below boiling.

Classic sour-fruit grog "Silter"— Pour a glass of dark rum, a teaspoon of honey and the 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 in ½ liter of water dried rose hips(40 g), 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"— add 15 g of honey and 50 g of dried fruits with dry berries to a glass with 50 ml of cognac. Pour black tea, strongly brewed and infused for 5 minutes, into this mixture, 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 crushed nutmeg and chopped butter (40 g), cook for 5 minutes, stirring, then strain, pour in a glass of rum and a quarter glass 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 health properties. Therefore, the first of the recipes below 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 liqueur to this composition (preferably “Old Arbat”).

Recipe examples:

These groups include:

English grog

Grog of Heligoland

Dutch grog

Homemade grog Keitumsky

Canadian flavored grog

Russian grog "Petrovsky"

Exquisite grog "Fantasy"

The beneficial properties of all components of honey are used for the healing effects of grog when adding honey to their recipes. In addition, honey improves the taste of grog, reducing its negative effects, rather than increasing it, which is the case when adding sugar. Recipe examples:

These groups include:

English grog- boil half a liter of water with pinches of spices (black pepper, cinnamon, and cloves) over low heat, mint syrup and sugar - 20 g each. After filtering, a 750-gram bottle of rum is poured into the aromatic broth.

Grog of Heligoland aromatic - water and rum in equal quantities of 40 ml are mixed with red wine (60 ml) and burnt sugar to taste, heated almost to a boil, half a mug of lemon is put on a glass.

Dutch grog(Helgoland is 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 kumiss, in Syria - from dates, in the Middle Eastern countries - anisette vodka with the addition of coriander, in Greece - from grain alcohol, in Indonesia - rum from Java, in Turkey - rakia. Therefore, grog according to this recipe may have different taste, depending on which arak the manufacturer chooses. A 0.7 liter bottle of arrack with the juice of 6 lemons and 0.25 kg of sugar is heated and stirred to dissolve the sugar. The mixture is diluted in 0.75 liters of water and heated almost to a boil.

Homemade grog Keitumsky(Keithum - a place in Germany) - mix sugar syrup (4 pieces of sugar dissolve in 40 ml of water), add a pinch almonds, a glass of rum and half a glass of red wine, heated almost to a boil. A circle of lemon is strung onto the edge of the glass.

Canadian flavored grog- a mixture of a glass of whiskey, the juice of ½ lemon and 3 coffee spoons of maple sap syrup is dissolved in half a glass of hot water, and ½ a mug of lemon is placed on the edge of the glass.

Russian grog "Petrovsky"- in a glass mix half a glass of hot water, 35 ml of Petrovskaya tincture (40-degree tincture rye crackers in cognac with added sugar), 15 ml of cherry liqueur, lemon is strung on the edge of the glass.

Exquisite grog "Fantasy"- the grog glass is warmed up, 1.2 hvrb of cognac, half a glass of liqueur are mixed in it, powdered sugar 2 tsp and a circle of lemon. The free volume of the glass is filled with boiling water. A piece of sugar doused in cognac is placed in a spoon, set on fire and dropped into a glass of grog.

TO useful qualities grog is rightfully attributed to its warming effect in stormy and frosty conditions, which is expressed in the prevention of colds and frostbite.

Small doses of grog tone the body, relieve fatigue (physical and mental), elevate mood, counteracting irritability, stress and blues.

The antiseptic properties of many grog recipes help stimulate the immune system in extreme conditions and avoid infectious diseases (flu, scurvy, fever).

There is evidence that grog heals wounds, some pathologies of the central nervous system, gastrointestinal tract and circulatory system, and prevents the development of colds.

Harm and negative properties of grog:

It is best to limit your grog consumption holidays and certain periods of human exposure to extreme conditions. Grog is strictly prohibited for risk groups, which include people with heart, circulatory, endocrine and nervous systems, kidneys, liver, prone to alcoholism, with impaired metabolism. The consumption of grog by risk groups leads to a sharp exacerbation of their health problems.

If a small dose of grog can relieve fatigue and mental stress, then exceeding the dose, on the contrary, increases fatigue, irritability, and causes headaches.

Known cases of deaths in case of abuse of grog consumption in large dosages and people at risk. It is especially unacceptable to allow children to drink grog, even in small doses.

Grog is a hot alcoholic drink, most often prepared from rum, water and sugar. “Old Grog” is the nickname of Vice Admiral of the British Navy Edward Vernon, who became the author of this magnificent drink. Despite the fact that Edward Vernon himself was always against the use of alcohol by his sailors, it was to him that we should be grateful that one day, on his orders, rum began to be diluted with water.

Wine grog is one of the options for preparing a hot drink. Since wine is the alcoholic base instead of rum, the strength of the drink is much lower. Despite this, thanks amazing taste and aroma wine drink is no less popular than rum.

How to cook spicy Grog

To prepare the aromatic spicy “Grog” you need to take: 1 tbsp. l dried mint, 1 tbsp. l dried St. John's wort, 1 tsp dried thyme, 2 glasses of water, 1 glass of rum and 2.5 glasses of red dessert wine.

Before making “Grog” with spices, you need to heat the water to a boil and prepare an infusion of dried herbs. Pour boiling water over mint, St. John's wort and thyme leaves and leave for at least 15 minutes. Using a fine strainer or gauze, strain the broth and pour it into enamel pan or a bowl. Add rum to the broth and dessert wine, mix well and heat. You can add a little cranberry syrup or sugar. Drink hot in slow sips.

Grog recipe with wine and coffee

For the recipe for “Grog” with wine and coffee, you need to take the following ingredients: instant coffee - 2 tsp; red port - 2 glasses; water - 1 glass; condensed milk -1 tbsp. l; sugar - 100 g; vodka - 1 glass.

Before brewing Grog, coffee should be brewed with a glass of boiling water and let it brew a little. You can take a glass of ready-made natural coffee. In a convenient bowl, mix all the ingredients, heat in a water bath or over low heat - the drink should be hot, but not boiling. Serve hot in a ceramic cup.

How to make cherry Grog

To prepare the drink you need to take one glass at a time following ingredients: cherries, sugar syrup, water, vodka and cognac. For strong cherry Grog, take 2 glasses of wine.

Wash the cherries well, sort and remove the pits. Place the berries in an enamel pan, pour in wine and sugar syrup and place on the stove. Bring the mixture to a boil and simmer for another 5 minutes until the sugar has completely dissolved. Strain the cherry Grog - squeeze the juice out of the berries or grind them in a blender. Pour back into the pan, add vodka and cognac and heat. Serve in wide cups or glasses.

Recipe for "Grog" made from wine and tea

There are quite a lot of ways to make “Grog” from wine and tea, and each housewife has her own special secret. We present two of the most simple recipes, which will help you prepare this drink within a few minutes.

Using the first method, you should brew a glass of strong tea, bring it to a boil and mix it with a glass of wine and a tablespoon of honey. Serve immediately before it cools down.

For the second method you will need: 2 teaspoons of tea leaves, 1 bottle of red wine, 1 glass of vodka, 1 medium-sized lemon and 1 glass of sugar.

Brew strong tea, let it brew for 10-15 minutes, then pour it into a large enamel pan. Wash the lemon, squeeze the juice out of it and add to tea. Pour in a bottle of red wine, a glass of water and add sugar. Mix the resulting mixture well and cook over low heat. Bring to a boil and immediately remove from heat. Add a pinch or stick of cinnamon to the drink and pour into cups.

There are many various recipes how to cook Grog. This drink can be served both hot and cold. If sugar is present among the ingredients, you should always boil water during cooking and dilute the sugar until completely dissolved. After this, you can prepare a drink for every taste. In some cases, sugar can be replaced with syrup or berry liqueur.

It’s especially nice to sit down with grog when it’s cold winter evening or in the autumn chilly season, however, thanks to its good taste it remains popular throughout the year.

Grog is an excellent companion for spiritual gatherings, when the goal is simply relaxation and pleasure, and not unconscious drunkenness. Therefore, we can recommend this drink to all lovers of classics, tranquility and spiritual comfort.

English roots of grog

This alcoholic drink has quite interesting story of its origin. We owe its invention to the British. In the 18th century, the diet of sailors of the Royal Navy included 80% rum, which at that time was used to prevent many sea diseases, including scurvy. However, as is usually the case, not everything was so easy and predictable. Like any medicine, rum had its “side effects”. IN in this case « side effect“there was widespread drunkenness and laxity among sailors.

However, Vice Admiral Edward Vernon, also nicknamed Old Grog, managed to change everything. This nickname stuck to him because of his habit of walking around in a worn cloak called a grogram cloak. To reduce the level of drunkenness, he decided not to reduce the portion of rum, but to dilute it with water and citrus (most often lemon) juice. The sailors liked this drink even more, and Vernon was pleased that he was able to significantly reduce the strength of the drink and reduce drunkenness. And then grog went far beyond the boundaries of maritime affairs and appeared on our tables in the form in which the whole planet has already fallen in love with it.

Let's get acquainted with the classic grog recipe

Grog is an alcoholic drink with an alcohol content of about 15-20%, which is usually served hot. It is made by mixing water, sugar and lemon. Many variations of grog have survived to this day - with and without lemon juice, with various spices, with the addition of water in various proportions and with other differences. It's difficult to single out one.

However, the classic grog recipe allows you to prepare such a drink quite easily and without the use of rare ingredients or incredibly difficult preparation technologies. We will introduce you to the most common version of it.

The classic grog recipe involves the use of the following components:

200 ml. dark rum ( excellent option there will be Bacardi or Jamaican rum);
400 ml. boiled water;
2 lemons;
4 cubes or teaspoons of sugar.

How to prepare grog according to the classic recipe?

The technology for preparing classic homemade grog is not particularly complicated, because it does not require any special skills or equipment. First you need to pour water into the pan and bring it to a boil. Squeeze the juice from both lemons, but do not add to the pan yet. Then you need to reduce the heat and slowly pour rum into the pan, and then add the squeezed lemon juice and sugar. Stirring, keep boiling for 2-3 minutes, then remove from heat and pour into glasses. You can and should drink it immediately, while the drink is hot, because that’s the whole point of grog!

How to prepare grog according to a different recipe?

If you want to enrich the taste of grog, add new notes to it, then feel free to experiment. By adding all sorts of herbs and spices you can cook every time the new kind grog and surprise everyone around.

However, how to prepare grog according to an alternative recipe, but be sure of its taste? We will recommend you the following recipe.

You will need:

60 ml. dark rum (cognac will do instead of rum);
40 ml. lemon juice;
60 ml. hot water (black tea will be an excellent substitute and will saturate the taste);
1 teaspoon sugar;
2 clove buds;
1 cinnamon stick.

Cooking process:

The cooking technology itself is completely identical to preparing grog according to classic recipe, with only one difference - all spices (except for cinnamon and cloves; you can experiment and add other herbs or berries) are added at the end of cooking, before directly pouring into a glass. You can add honey, berries, whole slices of citrus fruits to the finished drink - all this will saturate the taste and turn your grog into something between sweet and tasty homemade tea and light relaxing alcohol.

Heligoland grog (flavored)

To prepare this variation of the drink you will need the following components:

60 ml. red wine;
40 ml. dark rum;
40 ml. water;
sugar (to taste);
a piece of lemon (useful for both decoration and taste).

Cooking method:

Rum, wine and water are heated in one pan, but not brought to a boil (the grog just needs to be hot). Add to taste cane sugar and a piece of lemon. This drink is drunk, as it should be, hot. Lemon can be pricked onto the edge of the glass.

Grog with butter (thick and viscous)

This type of alcoholic drink has an interesting, thicker consistency and a characteristic oily taste, which gives an unexpected effect. For it you will need:

2 sugar cubes (or 2 teaspoons);
50 ml. dark rum;
boiling water (will be poured separately into a glass, so just boil enough water);
chopped in small pieces butter.

This unusual grog is prepared as follows.