Tomorrow is Black Tot Day—the anniversary of a dark day on the seas, when the British Navy ceased issuance of a daily rum ration to its sailors—and in honor of those brave seafaring men for whom a glass of grog was a welcome interruption of the nautical routine, we’ve got a recipe for you.
Grog began as a way to make more palatable the watered-down rum that Naval bigwigs ordered as a preventative against drunkenness. Because water on board ship was often foul, a mixture of citrus, sugar and spices was added to the drink. The use of lime or lemon not only helped flavor standard-issue rum drinks, it also helped stave off scurvy. Modern men and women who partake of grog, however, do so because it’s a tasty way to enjoy Vizcaya VXOP, as a novel change of pace from taking the ultimate sipping rum neat or on the rocks.
There are nearly as many recipes for grog as there are tales o’ the sea. We present to you a basic template, which we hope you’ll experiment with and make your own. The proportions of this recipe closely follow those of the original Naval grog, and acidic lime juice brightens all of its flavors. While the spices will help illuminate the underlying complexity of the Vizcaya, feel free to eliminate them or to experiment with other garnishes.
Sweet and Spicy Vizcaya VXOP Grog
2 oz. Vizcaya VXOP Cask 21 Rum
1 T lime juice
1 T simple syrup or demerara sugar
6-8 oz water, depending on taste
pinch of nutmeg, cinnamon or black pepper
Stir all ingredients together in a highball glass. If you like, enjoy with the traditional Saturday toast of the Royal Navy: “Here’s to wives and sweethearts—may they never meet!”