Navy Grog
RECIPE: Don the Beachcomber, adapted by Beachbum Berry
Photo: Randy Schmidt
In the March/April 2024 issue, Jeff “Beachbum” Berry shares the cocktail that “upended and uprooted [his life], giving it an unexpected—but entirely welcome—second act”: the Navy Grog. While his recipe for his New Orleans bar Latitude 29 is top secret, he shared a “general public” version for home bartenders to shake up.
Ingredients
- 1 oz. gold Puerto Rican rum
- 1 oz. dark Jamaican rum
- 1 oz. aged demerara rum
- 1 oz. honey syrup
- 3/4 oz. fresh lime juice
- 3/4 oz. white grapefruit juice
- 3 dashes allspice dram
- 3 oz. (one small handful) chipped ice
- Tools:blender
- Glass:double old fashioned
- Garnish:ice cone around straw
Preparation
Put all the ingredients in a blender. Flash-blend for 3 to 5 seconds. Pour into a glass. Serve with an ice cone around straw.
Ice Cone“This was the signature Navy Grog garnish throughout Tiki’s midcentury golden age. Prep the cone in advance with a Beachbum Berry Navy Grog Ice Cone Kit. (Or you can just pack a pilsner glass with finely shaved ice, run a chopstick through the middle to make a hole for the straw, then remove the cone from the glass and freeze the cone overnight. I won’t take it personally. Well, maybe just a little bit.)”—Jeff “Beachbum” Berry