Negrita Grog

by Matt Robold on January 25, 2010

Post image for Negrita Grog

Mixology Monday strikes again, and this time I’m completely unprepared.  I’m not sure how that’s any different from any of the other MxMo’s, but usually my sloth has much more to do with my tardiness than my utter lack of memory that it was even happening.

At Cocktail Virgin Slut, Fred spends his time trying out wonderful cocktails and then writing about them.  It’s a passion so few people seem to have these days.  Fred graciously asked to host MxMo this month, and his theme, tea, left me a bit in the rough (Get it?  Tee/Tea?  It’s a golf joke that isn’t about Tiger Woods!).

  • Find or concoct a drink recipe that uses tea or tisane (a herbal “tea” which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type. Be careful how long you infuse them (after 2 hours, things get really bitter!) if you go that route, and feel free to take a shortcut and use Beefeater 24 which has tea already in the botanical mix.
  • Make the drink and then post the recipe, a photo, and your thoughts about the drink on your blog or on the eGullet Spirits and Cocktails forum.

Normally I have my MxMo drink planned HOURS in advance.  Tonight saw me scrambling through my books and online to find something that I could make at home with my dwindling citrus supply.  Note to self: Mixology Mondays are bad days to have as “gym days.”

Negrita_Grog_BoxedNegrita Grog
from CocktailDB

.5 oz White Rum
.5 oz Brandy
.5 oz Curacao
1 oz Strong Tea
.5 tsp Sugar

Build in a rocks glass and fill with hot water.  Garnish with a lemon wedge.

I found my lemons had turned on me in that sort of Peasant Revolt kind of way.  Their usually soft and supple flesh had become as hard as stone.  OK, I didn’t manage my citrus supply well this week.  I did have some good oranges though, so I used an orange blossom black tea and garnished with an orange twist instead.

The warm drink is great on a cold night.  The hot tea melds nicely with the rum, curacao, and brandy, and even though I used orange tea with my curacao, the orange flavor remained very pleasant and soothing instead of overpowering.  I’d imagine that a good, strong Earl Grey or Irish Breakfast tea would be wonderful in this drink – lemon, orange, or otherwise.

Question of the Day:

What’s your favorite way to use rum and tea together?

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