CLASSIC COCKTAIL · 1600s–1780s
Grog
Rum, water, lime and sugar: the naval ration that gave the world the word “groggy”.
1740Historical classicResearched
In 1740 Vice-Admiral Edward Vernon ordered sailors’ rum to be diluted with water and flavoured with lime and sugar. The mixture was nicknamed “grog” after Vernon’s grogram coat. It kept the crew hydrated and, with lime, helped prevent scurvy; the phrase “groggy” comes from its effects.
- The Royal Navy formalised the rum ration in the 18th century.
- Lime juice became a standard anti-scurvy addition in the 19th century.
- Hot grog
- Grog with tea
- Navy grog
THE RECIPE
Ingredients
- Dark rum45 ml
- Water90 ml
- Lime juice15 ml
- Sugar1 tsp
Method
Stir the sugar into the water until dissolved, add rum and lime, and serve warm or over ice.
Mug or highball · lime