Grog – warm alcoholic drink with a strength about 15-20 degrees which appeared in Britain. It becomes on the basis of the rum diluted with water. The idea appeared at the admiral Edward Vernon who tried to fight against alcoholism of sailors.
Instruction
1. In each country in this drink introduced something special. Classical recipe grog: rum, water, sugar and lemon. Now even instead of rum use other alcoholic beverages, for example whisky or absinthe. Instead of hot water can take tea or coffee. Instead of a lemon – other citrus, instead of sugar – honey or caramel. Besides, spicery is added: cinnamon, carnation, anise, nutmeg.
2. The nonalcoholic basis of a grog occupies about a half. It needs to be heated on a water bath, without allowing boiling. After that other ingredients are added, it is also possible to warm up an alcoholic component a little in such a way. If instead of sugar honey is added, it has to be put at the end. Too high temperatures deprive honey of useful qualities. A ready grog it is worth filtering and allowing it to stand up to 20 minutes, watching temperature level. At the use it has to be not lower than 70 wasps.
3. It is possible to provide classical recipes and modern, based on other types of alcohol. For preparation of a classical grog take the water or tea heated to 70 wasps, pour in rum, add juice of a lemon and sweetener. Ratio of a nonalcoholic part and alcoholic: 4 to 1. The classical recipe can be diversified with addition of 1-2 peas of a carnation, a pinch of pepper or cinnamon. It is possible to use the most popular modern recipes of a grog.
4. Coffee grog: draw a glass of coffee, add 2 glasses of port wine, a glass of vodka, a tablespoon of a condensed milk, a half-glass of sugar, to warm up before boiling.
5. Tea grog: mix a glass of hot tea and a bottle of red wine, to add a glass of sugar and a glass of vodka, to squeeze out 1 lemon, to strew with cinnamon and to warm up.
6. Multialcoholic grog: to add a glass of white wine, 2 teaspoons of an anise, a paprika pinch, a teaspoon of seeds of fennel, a teaspoon of a dried peel of a citrus and cardamom to a glass of water, to boil. After to insist 20 minutes, to filter and add on a half-glass of cognac and rum, a glass of vodka and half of liter of port wine. Again to heat, but not to boiling up.
7. Berry grog: mix 50 g of cognac, 15 g of honey and 50 g of dried fruits. Fill in all this with strong black tea and decorate with lemon segment.
8. Apple grog: heat liter of apple juice, add cinnamon and nutmeg. Add 40 g of a desi and cook minutes 5, filter and pour in a glass of rum and a quarter of a glass of honey.
9. Dairy grog: heat a half-glass of milk, add a third of a glass of rum and three quarters of a glass of cognac, a cinnamon pinch.
10. Honey grog with spicery: dissolve 125 g of honey in 125 g of water, add 6 peas of pepper and 6 carnations, vanilla, a half of nutmeg and to cook 20 minutes. After removal to pour in 200 g of vodka and to add lemon zest. Insist and filter.