The American Grog replaces traditional rum with Bourbon Whiskey, resulting in a spicier, maltier, and less sweet drink. The combination of hot water, sugar, and lemon remains, but the whiskey adds vanilla, caramel, and an earthy warmth that is especially appealing on cold evenings. Unlike the classic seafaring Grog, this version is not a makeshift drink but a distinct hot beverage with character.
And this is what you need for the American Grog
5 cl Bourbon Whiskey
1.5 cl lemon juice
1.5 cl sugar syrup
10 cl hot water
1 lemon slice
1 clove
What matters most
Bourbon Whiskey has more inherent flavor than white rum, so the whiskey-to-water ratio shouldn’t be too thin—otherwise the Grog will just taste like hot sugar water. I use about twice as much water as Bourbon, no more. The clove isn’t just for decoration; it’s important: it enhances the whiskey’s spiciness and ties together the lemon and sugar. If you don’t have sugar syrup, you can dissolve a teaspoon of brown sugar directly in the glass—this adds more caramel notes.
Variations
- Rye Grog — with Rye Whiskey instead of Bourbon — drier, pepperier, less sweet
- Spiced American Grog — with a cinnamon stick and a star anise in addition to the clove
- Honey Bourbon Grog — with honey instead of sugar syrup — softer, more floral, slightly thicker
Frequently asked questions
Can I use other types of whisky?
Yes. Rye Whiskey makes the Grog drier and spicier, Irish Whiskey makes it softer and milder. Blended Scotch Whisky also works, but it often brings a smoky note that not everyone enjoys in a hot drink.
How hot should the water be?
Not boiling. About 80°C is enough—this way the alcohol doesn’t evaporate immediately, and the drink remains drinkable without burning your tongue. I let the water sit for one minute after boiling.
Can the American Grog also be made with honey?
Yes, and it actually works very well. Honey dissolves easily in hot water and gives the Grog a rounded, slightly floral sweetness. I use about one barspoon of honey per drink.
