Grog

Grog is a nautical beverage that originated in the Royal Navy as a diluted form of rum served to sailors. The name comes from Old Grog, a nickname for Admiral Edward Vernon, who in 1740 ordered that rum be watered down to reduce drunkenness at sea. The practice gave rise to the drink known as grog, which became a long-standing naval tradition.

Traditionally, grog consisted of a measure of rum mixed with water, with variations in the ratio depending on ships and captains. In later years, lime or lemon juice and sugar were added to the mix to help prevent scurvy and to improve taste. The association with citrus contributed to the sailors’ nickname “limeys.” Over time, the term grog broadened beyond the Navy and came to denote any diluted alcoholic beverage in maritime or colonial contexts.

In the Royal Navy, the grog ration remained a formal practice for more than two centuries, until the official abolition of the rum ration in 1970. The concept of grog also influenced civilian drinking culture, yielding hot versions such as hot grog—heated water or tea with rum, citrus, and sugar—and serving as a generic descriptor for various diluted or mixed beverages.

Today, grog is primarily of historical and cultural interest, often mentioned in maritime literature and folklore. In modern usage, the term may refer to a diluted alcoholic drink in nautical-themed settings, or be used descriptively for warm, spiced beverages resembling traditional grog. The core idea remains: a simpler, diluted form of alcohol designed for sailors and crews aboard ships.