Navy Grog

Navy Grog was created by Donn Beach, the Hollywood restaurateur known as Don the Beachcomber, who is credited as the founding figure of American tiki culture. Most accounts date the drink to 1941, when it appeared on his Hollywood restaurant's menu as a multi-rum punch dedicated to naval servicemen, joining the Zombie as one of his signature creations. The name and concept nod to the historical Royal Navy "grog," the diluted rum ration ordered by Admiral Edward Vernon in 1740 to curb drunkenness aboard ship. Beach's version bore little resemblance beyond the rum-and-citrus idea, building in multiple rum styles, honey, lime, and grapefruit juice.

Beach guarded his recipes closely, recording them in coded notation that kept the exact original formula secret for decades; it was reconstructed only in the late 20th century through the research of tiki historian Jeff Berry. Trader Vic's, the rival tiki chain run by Victor Bergeron, later adopted the drink under the same name but altered it, most notably dropping the honey in favor of allspice dram, giving that version a drier, spicier character. Both versions are still served in tiki bars. This recipe combines the two, using both honey syrup and allspice dram.