Captain’s Grog
COCKTAIL INGREDIENTS:
- 22,5 ml Blended Aged Rum
- 22,5 ml Lightly Aged Rum
- 22,5 ml Black Blended Rum
- 15 ml Dry Curacao
- 15 ml Velvet Falernum
- 15 ml Fresh Lime Juice
- 15 ml Fresh Grapefruit Juice
- 15 ml Maple Syrup
- 30 ml Soda Water
- 3 drops Vanilla Extract
- 3 drops Almond Extract
GARNISH:
- Dehydrated Lime Wheel
- Sprig of Mint
INSTRUCTIONS:
• Combine all of the ingredients in a cocktail shaker.
• Add ice and give it a brief shake to combine the ingredients. (Or alternatively use a blender.)
• Strain into a cocktail glass over fresh crushed ice.
• Garnish with a mint sprig and dehydrated lime wheel.
Cocktail author: Beachbum Berry (adapted by Smuggler’s Cove). Cocktail originated in Captain’s Inn, Long Beach, California.
Summer is the season for lavish tiki cocktails. Captain’s Grog recovered by Beachbum Berry and adapted by Smuggler’s Cove falls perfectly into this category. Oozing rum and tropical notes will instantly transport you to a sunny Polynesian island.
Cocktail features rum base split between three rum types and pretty much guarantees a rich spectrum of various rum notes. Rum is paired with toasted wood, orange, cognac notes of dry curacao and flavoursome spices of velvet falernum. Fruity, citrusy notes of grapefruit and lime bring massive amount of freshness to the drink providing that all important tropical vibe which is masterfully reinforced by almond and vanilla extract. Extracts while not commonly used in cocktails is a great way to include some additional complex flavours without exploding the cocktail volume. Finally, a touch of maple syrup works great with black and aged rums blending seamlessly together. Add a splash of soda water to lengthen the cocktail, a sprig of mint for the aroma and here you go. A lovely cocktail, just bursting with tropical flavours. A great choice for tiki lovers.