The Navy Grog began as a means for British sailors to enhance and preserve the water they stored on ship and get vitamins to fight diseases. This grog dates to the mid 1700’s and was typically a mix of rum, water, honey or molasses, lemon and cinnamon. This particular recipe was refined by Don the Beachcomber.
The original Trader Vic Mai Tai calls for Amber rum and a dark Jamaican rum balanced with fresh lime and orgeat. Heavy on the rum and full of flavour.