From Chowhound.com: In its earliest incarnation, grog was merely a mixture of hot rum and water with an occasional sprinkling of spices. The 18th-century British admiral Edward Vernon, nicknamed Old Grog for the grogram fabric cloak he wore, attempted to prevent scurvy among his men by serving them a pint of rum a day. The dark navy rum had nothing to do with scurvy, but it did have a way of knocking the sailors on their duffle bags. Vernon then issued the infamous Captain’s Order Number 349, stating that all rum should be mixed with water, a dash of brown sugar, and lime to make it more palatable. In their displeasure, the sailors christened the weakened beverage after the admiral. Today’s Grog is served hot, with dark rum, hot water, brown sugar and lime, garnish with a slice of orange and cinnamon stick. Goes down smooth and will set you on your sailor’s duffle after a couple.
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