Rum and Peach-Tea Grog

January 1, 2013

Our January cocktail of the month, Grog, is a festive drink to enjoy with friends.

Rum and Peach-Tea Grog
Photo by Richard Swearinger

Rum and Peach-Tea Grog

At their most basic, grogs are steamy beverages made from rum, boiling water, and honey or another sweetener. While they’re traditionally served as a curative for a head cold, when you jazz them up with other flavorings—such as the peach herbal tea and lemon juice in this recipe—they make a festive, uplifting drink to enjoy with friends around the fireplace on a cold night. I especially enjoy serving grogs as the kick-off to a winter fondue party.

For each cocktail:

1       teabag peach herbal tea (such as Celestial Seasonings “Country Peach Passion”)

8       ounces boiling water

1 1/2 ounces amber rum

2       teaspoons lemon juice

1         to 2 teaspoons honey or more to taste

Lemon slice for garnish

Steep the tea in the 8 ounces boiling water. In a mug, combine tea, rum, lemon juice, and honey to taste. Garnish with a lemon slice.

Recipe Recommendations:

After skiing, skating, or sledding, invite everyone in from the cold with a Rum and Peach-Tea Grog and one of these recipes:

  • Artisanal Cheese Fondue
  • Goat Cheese and Roasted Garlic Dip
  • Bacon-Blue Cheese Dip
  • Swiss Cheese Appetizers
  • Hot Artichoke and Spinach Dip
  • Cheese Puff a la Julia Child

Relish wine and cocktails columnist Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.


Goat Cheese and Roasted Garlic Dip

Fresh soft chevre makes a lighter-flavored dip than the all-too-common ranch dressing clones.

Blue Cheese Dip

Bacon Blue Cheese Dip

Two irresistible flavors—bacon and blue cheese—in one addictive dip.


Swiss Cheese Appetizers

A quick and easy appetizer with bacon and Swiss cheese

Hot Artichoke Spinach Dip

Hot Artichoke Spinach Dip

Silken tofu is the surprise ingredient in this creamy crowd-pleaser.

Cheese Puffs (a la Julia Child)

A savory, cheesy side dish.


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