Hi guys. I did some searching around the web, and there are not so many places that explains what grog actually is and how it is made.
From what I've read, it's supposedly mainly made out of rum and suger water, which makes sense due to the resources common pirates had back then, but some websites mentions stuff like lime and herbs that you can put in as well.
I've never tasted grog before, but maybe some of you guys have? Is it any good? Is it hard to make?
Maybe Rare should put out a recipe?
@xdlugia from what I'm reading. It's rum and water. So...... I guess if you like watered down rum? LOL
Here's a wiki on it though
@tokin1 I see... so the suger part is just a modern twist to make it appealing. Well, if it's just plain water and rum, then I guess it's pretty self explanatory what it tastes like :P
Thanks for the help
Rum added to water reserves to kill bacteria was the original grog, lemon or lime juice was added to stave the effects of scurvy but this made everything taste bad (stale water, lemon juice and diluted rum, can't imagine that being nice) sugar and spices (cinnamon or nutmeg usually) were added to balance flaviours.
@laughsmaniacaly The journey to that final recipe just sounds so funny. Poor pirates couldn't even just have their rum
@xdlugia I make grog in several occacions.
Just start of heating some water, let's say about half a litre or a bit more (500 (17oz) ~750 mL (25oz)) on your stove. Don't let it boil, but let it reach a fair degree, as close to almost boiling as you can (stop when air bubbles start rising).
Turn the stove on low and add brown sugar, to your own liking. Depends on the rum I use but I tend to somewhere between 150~250 gramms (5.5 ~ 9 oz) of brown sugar per litre of grog (so 50-50 ratio with water and rum).
Keep stirring the water whilst adding the sugar. Keep on stirring till all sugar has dissolved. (here you can see if your grog becomes oversaturated, because the sugar will stop dissolving).
Add the same amount of rum, 500-750ml (brown rum, not the flavoured stuff with extras in 'm.. just your standard brown rum, I prefer caribean rum myself).
At last you add a splash of lemon juice. I always pick this last because when you add too much lemonjuice before earlier in the proces, you need to add more water AND sugar to keep the balance up.. not worth it tho.
So just keep on adding small splashes of lemonjuice till you hit that right flavour. For me it's about 15~20 mL (.5 oz).
The point of grog is: YOU DON'T TASTE ANY ALCOHOL WHEN MADE PROPERLY.. that's the fun part!
KEEP ON STIRRING THE WHOLE PROCES!
Okay, now that's done, let it cool off a bit. I'd recommend you drink it when it's tepid. (right in the middle of hot and cold). ENJOY IT SCURVY DOG! Well, after this I expect you not to have scurvy at all!
Please bear with me guys, I've never written any recipe, nor is english my native tongue
PS. close to launch (20th of March) I'll make a batch to celebrate. I'll snap some pictures to make this proces visual, for those who prefer it ;)
Grog - Wikipedia
