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- From: fritzz@lamont.ldgo.columbia.edu (fritz zaucker)
- Subject: Re: boat drinks
- In-Reply-To: wex@castle.ed.ac.uk's message of 15 Nov 92 14:18:28 GMT
- Message-ID: <FRITZZ.92Nov15113039@ko.ldgo.columbia.edu>
- Originator: fritzz@ko.ldgo.columbia.edu
- Sender: news@lamont.ldgo.columbia.edu
- Organization: Lamont-Doherty Geological Observatory, Columbia University, New
- York
- References: <t9B=yQ@engin.umich.edu> <Bxo73n.98p@news.cso.uiuc.edu> <28169@castle.ed.ac.uk>
- Date: Sun, 15 Nov 1992 16:30:39 GMT
- Lines: 26
-
- In article <28169@castle.ed.ac.uk> wex@castle.ed.ac.uk (John Wexler) writes:
-
-
- In article <Bxo73n.98p@news.cso.uiuc.edu>,
- andy@hendrix.ece.uiuc.edu (Andy Bereson) writes:
- |> Well you know you have to serve grog (or at least offer it). It's
- |> watered down rum a'la the british navy. Mix dark rum and water 1:1.
- |> (It's not a very pleasant drink, though very nautical).
-
- Well, I don't really know if the British really drink it like that, I
- kind of doubt it, as they have reasonable good taste as far as
- drinking is concerned.
-
- The german recipe for grog is about as follows:
-
- Rum must be.
- Sugar may be.
- Water must not be.
-
- And over all, grog is served HOT.
-
- I guess the sentence about the water depends a little on the kind of
- rum you use and on your taste. Beware, it might not need a lot of this
- drink ...
-
- Fritz
-