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Recipes for Grog

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Pirate Queen’s Face-Down Slammer – (Full Cask)
This grog is deliciously deceptive (as all who have sailed on “The Lola” will attest) – so don’t haul anchor when fully loaded!

    ¼ gallon melon liqueur
    ¼ gallon coconut rum
    ¼ gallon peach schnapps
    ½ gallon white rum
    1 gallon fresh orange juice
    1 gallon cranberry juice
    3 gallons ice cubes
    1 bottle champagne (according to individual taste)

    1.  Measure melon liqueur, coconut rum, peach schnapps, white rum, orange juice and cranberry juice into cask or barrel
    2.  Add ice to completely cover mixture and stir thoroughly with a wooden spoon
    3.  Leave to chill
    4.  Ladle or pour into tankards lined with ice to the half-way mark
    5.  Top off with champagne (as desired)

Blackbeard’s Rumfustian – (Cauldron Size)
“The captain ordered me to drink a tankard of rumfustian, and not being used to hard liquor I quickly grew giddy and woozy . . . .”

    4 pints beer
    1 pint gin
    1 pint sherry
    1 stick cinnamon
    1 grated nutmeg
    Handful of cloves
    1 grated lemon rind
    ¼ cup cane sugar
    12 egg yolks

    1.  Beat egg yolks and sugar together in a jug
    2.  Pour beer, gin, sherry, cinnamon, nutmeg, cloves and lemon rind in large pan and heat over flame (but do not boil)
    3.  Pour in egg mixture and whisk briskly
    4.  Strain into warm mugs

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