Best Grog Recipes

COFFEE GROG

Steps:

• In a saucepan, melt the butter over low heat.
• Blend in the sugar, spices, and rum.
• Allow mixture to cool.
• Store in a sealed container in the refrigerator until ready to use.
• Place one piece of orange peel and one piece of lemon peel into each mug.
• Mix 3/4 cup coffee and 2 tablespoons cream together with 2 tablespoons of the spiced rum mixture in each mug (only 1 teaspoon of the spice mixture if you subbed extract for the rum).
• Top with whipped cream, if desired.

GREEN GROG

Steps:

• In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired.) Mix in the lime sherbet.

NAVY GROG

Steps:

• Mix in a blender until smooth.
• Serve with fresh speared fruit or mint for garnish, if desired.

GROG

Steps:

• Put all the ingredients in a punch bowl then add the water. Simple!

COFFEE GROG

Steps:

• In a suacepan over low heat, melt the butter.
• Add brown sugar and spices. Allow to cool (mixture can now be stored in the refidgerator till ready to use).
• To serve combine 1 teaspoon butter mixture, 2 tablespoons cream, 1 strip of orange and lemon peel, 1/8 tsp rum extract and 6 ounces coffee.
• Stir well.

COFFEE GROG, NON ALCOHOLIC

Steps:

• Place one piece of each peel into cups.
• Mix butter, sugar, cloves, nutmeg and cinnamon.
• Mix coffee and cream.
• Pour both mixtures into cups and stir.
• *NOTE: For the strips of peel I use a veggie peeler and take a good sized strip from the fruits trying NOT to include the white part.

VIRGIN NAVY GROG RECIPE - (4.4/5)

Steps:

• Mix in a blender until smooth. Serve with fresh speared fruit or mint for garnish, if desired.

CRANBERRY GROG

Steps:

• Heat all together.
• One ounce of dark rum can be added to each serving cup.

GREEN GROG [WITH RUM]

Steps:

• In a large pot, combine limeade, lemonade and lemon-lime soda.
• Stir in rum.
• Add more to taste if desired.
• Mix in lime sherbet.

PIRATE'S GROG

Steps:

• In a tall glass pour in the rum, sugar and lime juice.
• I zest the ginger in, what you're really looking for is the pulp, not the skin. Then you muddle it for a while until you're satisfied with the mixture.
• Pour over double old fashioned glass half filled with crushed ice. (try and strain out the ginger pieces)
• Top with water and give a bit of a stir and enjoy!

GREEN GROG

Steps:

• In a large pot, combine limeade, lemonade and lemon-lime soda.
• Mix in the lime sherbet.
• Serve cold.
• If using for Halloween, you could put it in a cauldron with worm candies.

GROG SPICY AND SWEET

Steps:

• Add all of the ingredients to a small saucepan and heat gently to dissolve the honey.
• When hot, strain into a heatproof mug.

COFFEE GROG, NON ALCOHOLIC

Steps:

• Place one piece of each peel into cups.
• Mix butter, sugar, cloves, nutmeg and cinnamon.
• Mix coffee and cream.
• Put both mixtures into cups and stir.
• *NOTE: For the strips of peel I use a veggie peeler and take a good sized strip from the fruits trying NOT to include the white part.

TEA GROG

Steps:

• Melt the butter in saucepan over low heat. Stir in the brown sugar, allspice, cinnmon, nutmeg, and cloves and allow the mixture to cool. Store in a sealed container in the refrigerator.
• To serve, combine in each cup 1 teaspoon of the grog mixture, 1 strip of orange peel, and 1 strip of lemon peel. Add 6 ounces of tea and stir. You can also add milk or cream or 1/8 teaspoon rum extract to each cup of grog, if desired.
• VARIATION: Omit the allspice and cinnamon and double the amount of ground nutmeg and cloves. Proceed as directed above.

ROYAL CIDER GROG

Steps:

• Mix whiskey and apple cider in a large pot. Heat until warm. Pour into 8 heat proof mugs. Garnish each mug with a cinnamon stick.

GROG

Steps:

• Combine first 7 ingredients in large pot. Squeeze in juice from quartered oranges: add peels. Bring to simmer; let simmer 5 minutes. Add wine and rum and cook over low heat just until warmed through, about 10 minutes (do not simmer). Ladle Grog into glasses, leaving whole spices and orange peel in pot. Garnish each glass with a cinnamon stick if desired.

GROG (HOT TODDY)

Steps:

• Boil water and sugar until dissolved.
• Add rum or wine. If using wine, stir in a few cloves.
• Drink hot for colds, fever, flu, etc.

GOTHIC GROG WITH BLACK ICE

Steps:

• To make black ice: Pour 2 cups black currant nectar into an ice cube tray. Transfer to freezer; freeze until solid, at least 3 hours.
• To make punch: In a medium saucepan, combine 4 cups black currant nectar, sage leaves, and cinnamon sticks. Bring to a simmer over medium heat; simmer 15 minutes. Remove from heat and let cool. Remove sage leaves and cinnamon sticks.
• In a large punchbowl, combine nectar, cassis, cider, vodka, and club soda. Serve with black ice.

ESPRESSO GROG

Steps:

• Add all ingredients to cocktail shaker with ice. Shake, then pour over into chilled coupe or martini cocktail glass, garnished with agave salt if you like.

GROG

Steps:

• Add sugar and lime juice into a mixing glass and stir to dissolve sugar.
• Add (Pusser's) Rum and 1 cube of ice to glass and stir until ice has diluted to more than half.
• Strain into a glass or mug over ice and garnish with a lime.