Navy Grog

Navy Grog

  • Course: Beverage
  • Features: Make-Ahead Recipes


This classic by the Don the Beachcomber is an example of the punch-style tiki drinks popular during the Polynesian heyday of the 1940s and ’50s. Its ice-cone straw is an example of the sort of novelty garnish that was standard at tiki bars.

Don called for white grapefruit juice. Demerara rum is a dark, smoky rum from Guyana, available at Ace Beverage in Washington.

MAKE AHEAD: The ice cone used to serve the drink must be prepared and frozen overnight.

1 serving


  • Shaved or finely crushed ice, plus ice for the cocktail shaker
  • 3/4 ounce freshly squeezed lime juice
  • 3/4 ounce freshly squeezed grapefruit juice
  • 1 ounce honey mix (1 tablespoon honey plus 1 tablespoon water)
  • 1 ounce white rum
  • 1 ounce dark rum, such as Gosling’s Black Seal or Myers’s
  • 1 ounce Demerara rum, such as El Dorado or Lemon Hart (may substitute 2 ounces of dark rum)
  • 3/4 ounce soda water
  • Twist of lemon or orange peel, for garnish (optional)


To make the ice cone, pack a pilsner glass with finely shaved or crushed ice. Run a chopstick through the middle to make a hole for the straw, press down on the ice to re-pack it and then gently remove the ice from the glass in one large cone-shaped piece. Remove the chopstick. Transfer to a piece of wax paper or plastic wrap in the freezer, and freeze the cone overnight.

When ready to serve, fill a cocktail shaker halfway with ice. Add the lime and grapefruit juices, the honey mix and the white, dark and Demerara rums. Shake vigorously, then add the soda water and stir gently to combine. Strain into a double old-fashioned glass. Gently add the ice cone, narrow end up.

To serve, run a straw through the cone. Sip the drink through the straw. Garnish with a twist of citrus peel, if desired.

Recipe Source:

Adapted from “Sippin’ Safari,” by Jeff “Beachbum” Berry (SLG Publishing, 2007).

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