Captain’s Grog

Recipe Description

A couple of cute little preschoolers from down the street were selling–of all things–grapefruits as a fundraiser. My husband loves the Third Man cocktail so he ordered some of those delicious grapefruits & they brought that cocktail to a whole nother level! However, we wanted a little variety, so I consulted my trusty Smuggler’s Cove cocktail cook book (so to speak), and found this lovely cocktail, which to my amazement contained only ingredients I had on hand. That’s the kind of recipe I like!! I was especially intrigued by the drops of almond and vanilla extracts–very promising indeed. The drink did not disappoint & after awhile I even got the joke of its name–for a megaTrekkie (or do the newbies say Trekker??) I was a little slow on the uptake. But now all I can say is, beam me up a couple of these cocktails anytime a preschooler selling grapefruits happens upon your doorstep.


  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh grapefruit juice
  • 1/2 ounce grade A maple syrup
  • 3 drops pure vanilla extract
  • 3 drops pure almond extract
  • 1 ounce seltzer
  • 1/2 ounce Velvet Falernum
  • 1/2 ounce dry Curaçao
  • 3/4 ounce black blended rum
    I used Goslings
  • 3/4 ounce blended lightly aged rum
    I used Appleton Estate Signature Blend
  • 3/4 ounce blended aged rum
    I used Foursquare 2009 Single Blended Rum


The recipe says that this is the way to do it: “Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 “agitator” cubes. Flash blend and open pour with gated finish into a double old-fashioned glass. Add Garnish.”

I did it a little differently. I made crushed ice & put it in the glass, then I shook the drink as usual–actually, I shook all the ingredients sans the soda water with ice until cold as usual, then put the seltzer in and shook just for a second. I strained the drink over the crushed ice then topped off the glass with the ice from the shaker until the glass was full.


The recipe calls for a double old fashioned glass, but I had to dust off my Polynesian Pearl Diver glasses for this one–let’s face it, I may never master that honey & butter infused concoction so I might as well make the most of these adorable glasses!

I had to bust out my Lewis Ice Bag and Mallet to crush up the ice–I could have done a better job if I had done one batch per glass, but one whiff of this ambrosia and I couldn’t wait.


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