{
  "api": "/cocktails/grog/index.json",
  "collection": "cocktails",
  "date": "",
  "description": "",
  "draft": false,
  "fields": {
    "category": "Rum Through The Ages",
    "coveBookPageNumber": 165,
    "draft": false,
    "glassware": "Old-fashioned",
    "ingredients": [
      {
        "amount": 0.5,
        "name": "lime juice",
        "unit": "oz"
      },
      {
        "amount": 0.5,
        "name": "Demerara syrup",
        "unit": "oz"
      },
      {
        "amount": 2,
        "name": "rum (see Note)",
        "unit": "oz"
      }
    ],
    "instructions": "Add the ingredients to a cocktail shaker filled with cracked or cubed ice. Shake and strain into an old-fashioned glass.",
    "isBehindPaywall": false,
    "notes": "If you want to truly mimic a grog from the 1700s, use a pot still unaged rum or a black pot still rum. (And skip the ice. And the clean glass. And maybe add some brackish water. Maybe not.) If you’re looking for a nineteenth-century–style grog, try a black blended rum. For a more refined grog, as we serve at Smuggler’s Cove, choose a blended aged rum.",
    "origin": "Traditional recipe, adapted by Smuggler’s Cove",
    "overview": "To be a sailor in the British Royal Navy in the 1700s was not what anyone would call a life of leisure, but at least there was the daily rum ration to look forward to, even if it was diluted with brackish water. In 1740, Admiral Edward “Old Grogram” Vernon told his sailors they could exchange their salt and bread for limes and sugar and, not being fools, they perhaps became the first to see",
    "recipeOrigin": "Smuggler's cove book",
    "source": "Described in And a Bottle of Rum: A History of the New World in Ten Cocktails",
    "title": "Grog",
    "weight": 570
  },
  "html": "",
  "id": "cocktails/grog",
  "lastmod": "",
  "markdown": "",
  "readingTime": 0,
  "slug": "grog",
  "summary": "",
  "title": "Grog",
  "url": "/cocktails/grog/",
  "weight": 570,
  "wordCount": 0
}