Coffee Grog is a classic tiki recipe from Don the Beachcomber. It might have been lost to the beach-sands of time were it not for Jeff “Beachbum” Berry, who found the recipe, dusted it off, and printed it in his book Sippin’ Safari.
Like many hot cocktails in this family of drinks, this recipe starts with a batter. The batter will make enough for many drinks, so don’t use it all up in one drink unless you like the idea of chugging a mouthful of butter!
- 1 part Softened Butter
- 1 part Honey
- 1 tsp Vanilla syrup
- 1 tsp Cinnamon syrup
- ½ tsp Allspice dram
- 1 whole Sugar cube
- 1 pinch Ground Nutmeg
- 1 pinch Ground Clove
- 1 pinch Ground Cinnamon
- 3 pieces Orange peel
- 1 piece Grapefruit peel
- 6 parts Hot Coffee
- ½ part Aged rum or Dark rum or Demerara rum
- ½ part Overproof Demerara rum
Start by mixing up the batter: combine the softened butter, honey, vanilla syrup, allspice dram, and cinnamon. Mix well, and store in a covered dish in the refrigerator. It should make about 9 servings.
To a heatproof glass, add two teaspoons of the batter, the sugar cube, the spices, and the citrus peels. Add the hot coffee, stirring until the sugar and batter dissolve. Stir in the rums, and garnish with a cinnamon stick.
- Sippin’ Safari by Jeff “Beachbum” Berry