Back to the Log…it was a while ago but after a time with other things going on it`s time to open that book again and keep mixing.

Next up is the Captain´s Grog – a drink originating from the Captain´s Inn, Long Beach California. from cirka 1962.

Its a mix of 3 rums, grapefruit juice, maple syrup,vanilla and almond extracts, falernum, orange curacao, lime and soda..what a mix eh? it turns out quite good though even if not my favorite of tiki drinks.

I wonder if not only a drunk tiki drink-lover would come up with this kinda mix of things to create a concoction like this and call it Captain´s Grog. Two differewnt extracts and mind you, be careful when you add these extracts since a very little goes a long way!

The recipe says 3 drops, well i used only one, but it depends on the extracts you got of course. But i prefer a very subtle taste from extracts which i find very easily can get overpowering.

Be sure to use genuine real vanilla extract from real beans and not any commercial artificial thing..actually vanilla extract is very easy to make, just let a couple split beans sit in strong vodka for a while, google a recipe and try to make your own, its so much better.



0.5 oz fresh lime juice

0.5 oz grapefruit juice

0.5 oz maple syrup

0.5 oz falernum

0.5 oz orane curacao

1 oz soda water

3 drops vanilla extract

3 drops almond extract

0.75 oz Myers`s rum

0.5 oz light Puerto Rican rum

0.5 oz  dark Puerto Rican rum

Shake with ice cubes and strain into double old fashioned glass filled with crushed ice or a Navy Grog ice cone.

Garnish mint sprig and green cocktail cherry.

Well i didn`t have any green cocktail cherry so i used a fern leaf instead.

This ice cone is a fascinating thing…and does not take that much time and effort to make, actually once you et going its easy.

I don´t even keep it in the freezer overnight, i freeze it for about half hour, then warm the glass with warm water until the cone gets loose and then take it out of the glass and freeze again for another 10 mins before using it.

Here`s how to make it.

The twist of this one i call Captain`s Vahine and its a bit different:



1.5 oz rhum agricole vieux (Clemènt VSOP)

05. oz Pusser`s red label

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz rich demerara syrup (2:1 demerara sugar to water)

Top with Ting

Float Pusser´s overproof (or use Lemon Hart 151)

Garnsih something green..(mint, or fern) and a white fragrant flower

Shake all ingredients except Ting and Pusser`s overproof and strain into a tiki mug filled with crushed ice. Top with Ting, float overproof rum and garnish.

This turned out pretty nice but not awesomely mind-blowing..;-) nevertheless, both drinks were nice and worth trying out.

The Captain`s Grog is drink number nine from Beachbum Berry´s Grog Log.


  1. Elana, you mean the Grog Log right? yes there´s much space for exploring and i think that is so fun!

    I´ve heard about the Tonga Hut but never been there.Sounds like a great tiki bar.

  2. tudza…its a tiki drink…,-D and the drink with the flower garnish is actually the Captain`s vahine….

  3. What a fantastic idea this is! (I am relatively new to your blog and this is the first of these posts I’ve read) There is a bar in Sherman Oaks, CA called the Tonga Hut where if you drink all of the drinks from the Grog Log (NOT in one sitting) your photo goes up on the wall… I look forward to seeing what new twists you come up. I just got a copy of this about a month ago and while a lot of the recipes are great, there is definitely room to explore.

  4. There’s just something wrong about a drink called Captain’s Grog that looks like it could be an entry in a flower show.

  5. Captain’s Grog has become a favorite around the house here but we actually prefer it without the soda or very little. The extracts require a very careful touch and we use eyedroppers for that (also very useful to do that with Pernod).

    But it is not a Navy Grog which is our go-to cocktail.

    Ting is interesting to play with also.

  6. The Captain’s Grog is a really excellent drink, in my opinion. The maple syrup works surprisingly well with all the other ingredients. However, I usually drop the soda water or use Smith & Cross to punch it up a bit. Gotta make sure the rum still stands out.

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