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Grog
I JIGGER JAMAICA RUM I PONY LEMON JUICE I CUBE SUGAR I SLICE LEMON Stir everything together in a tumbler, tin cup or dipper and fill with boiling water.
This pioneer Yankee tot is so fancied in Paris, where drinking is done outdoors, both summer and winter, in the sidewalk cafes, that it's called Grog Americaine and as a cold weather drink it's as popular as the charcoal brazier everybody crowds around to keep warm.
A hot rum toddy in its simplest form. The only real technique is dissolving the sugar before the drink cools.
- JiggerA jigger is usually 1 1/2 fl oz, though some bar books of the period use it more loosely for 2 oz.
- PonyA pony is 1 fl oz, i.e. two tablespoons of lemon juice. Fresh-squeezed is preferable to bottled.
- Order of workMuddle the sugar into the lemon juice first, then add the rum, then the water. Sugar dropped into an already-full cup sits on the bottom and never dissolves.
- The rum"Jamaica rum" here means a dark, high-ester pot-still rum, not a light filtered one. The funk is the point; a white rum leaves nothing but hot lemonade.
- Water temperatureJust off the boil is gentler than a rolling boil, which carries off more of the rum aroma. The recipe simply says to fill the tumbler.
- VesselPreheat whatever you use. A tin cup or dipper conducts heat away fast and will burn the hand as readily as it cools the drink.
- YieldOne drink.