native grog

Recipe created by Food and Beverage Manager, Corey Stokes, Cassique at Kiawah Island Club, South Carolina, USA

Ingredients

• ¾ oz Blackwells Fine Jamaican Rum (or any Dark Jamaican rum)
• ¾ oz Angostura White Oak Rum (or any white rum)
• ¾ oz Calvados
• ½ oz Charleston Sercial Madeira
• ¼ oz Pimento Dram
• ½ oz fresh lime juice
• ½ oz honey
• ½ oz club soda

Garnish
​
Lime Peel

Preparation

Combine both Rums, Calvados, Madeira, Lime juice, Dram and Honey in a Boston shaker 

 without ice and stir for 30 seconds.

Assembly

Pour into a rocks glass filled with one large ice cube and top with club soda.

Garnish with a lime peel.