Saturday, February 1, 2014

Super Bowl: Gridiron Grog

This weather we've been having in Athens is thoroughly preparing me for a couple of mugs of this grog on Sunday.

GRIDIRON GROG (serves 2)

• 1 oz. Captain Morgan® Original Spiced Rum
• 1 oz. Bulleit® Bourbon
• 1 oz. Olorosso Sherry
• 1 oz. Clove and Vanilla Syrup (recipe follows)
• 7 oz. hot water
• 2 strips of orange zest
• 2 Meyer lemon rounds, 1/8 inch thick, seeds removed

Rinse a small thermos with warm water and then dump out the water. Into the thermos pour
the Captain Morgan Original Spiced Rum, Bulleit Bourbon, Sherry, and Clove and Vanilla Syrup. Stir to combine. Top with hot water. Gently stir. Cap until ready to serve.

Pour the Grog into two small 6 to 8 ounce mugs and garnish each with a strip of orange zest and a round of meyer lemon that is gently squeezed over the top to release a little acid. Drink.

Clove and Vanilla Syrup

• 2 tablespoons whole cloves
• 1 ¼ cup water
• ½ Vanilla bean, scrapped of its seeds
• 1 cup sugar

In a small saucepot, bring the water, cloves, vanilla bean and seeds to a boil. Reduce the heat
to a simmer for about 10 minutes and then add the sugar and stir to dissolve. Remove from
the heat and allow the vanilla and cloves to steep in the syrup for about five minutes before
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