#21 – Grog featuring Railean Handmade Texas Rum

Enjoying a fantastic Sunday brunch with friends and they are making Mary and me a true classic #‎cocktail, Grog from the one and only Dale DeGroff‘s “The Essential Cocktail.” If you are ever looking for the ideal cocktail book to transform your home into the envy of any bar, then you can’t go wrong with Dale. The recipe for this drink originated with Admiral Vernon in the Caribbean around 1740 and evolved as a means of lowering the intensity of the sailors’ daily rum rationing. Diluting the rum with water was met with the same level of popularity as serving a child boiled broccoli for dessert. Vernon recognized the issue and began adding sugar and citrus. It’s debatable if this is truly the birthplace of Grog, but it does make for a fun story.

The rum comes from Texas via the hard work and passion of Kelly Railean who started Railean distillery in San Leon several years ago. She sources high-quality sugar molasses from the Gulf Coast. Her delightful Spiced Rum is a fun mixing option for cocktails with lots of vanilla, citrus zest, touches of coconut, and banana bread before finishing with a warm hit of spice. Thanks to Karen Spinks Stearns!

Grog Recipe

  • 1- 1/2 ounces rum
  • 3/4 ounces honey syrup (can substitute simple syrup)
  • 1/2 ounce fresh lime juice
  • 1 -1/2 ounces hot water

(Karen used a cinnamon stick and a slice of orange to create her own rendition.)

1. Stir together all the ingredients until the sugar has fully dissolved.

2. If hot, serve in mug — otherwise pour over ice in a short-stemmed glass. ∞

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