Technical guide
| Ingredients | Vanilla, ginger, cinnamon, nutmeg, cloves, spices |
|---|---|
| Origin | Création originale |
| Net weight | 100 g |
| Storage / Use | Serve it hot in front of the fireplace on windy nights or iced on the terrace on beautiful summer evenings. Boil 1/2 litre (2 cups) water, 2 cups cider, 1 tbsp grog mix, a strip of lime zest, a strip of meon zest, a slice of fresh ginger and 2 tbsp cane sugar. Infuse, covered, for 15 mins. Add 1 tbsp rum and a squeeze of lime juice. Filter through a fine strainer. Keep away from light. |
| Price incl. tax | €24.50 |
Spice blend for grogs and hot toddies. Combine with cider, rum and orange zest for a seafarer grog.
The words of Olivier Roellinger
In the old days, the men who sailed the South Seas took cider rather than water. In the tropics, they celebrated their arrival with a drink made of cider – at least, what was left of it – rum and spices. Upon their return to Brittany and Normandy, they celebrated again, drinking this grog like a hyphen in the heart to shrink the Atlantic and forget their suffering.