One of our favorite parts of running Fresh Off the Grid is the opportunity to connect with outdoor cooks all over the world! Today we are sharing a recipe submitted by Zsombor Lacza of Budapest.
Grog used to be a watered spirit to keep sailors reasonably sober. Captain ‘Old Grog’ invented the added water to the rum ration of his crew so as to preserve their right to the daily rum portion and at the same time ensure that they drink some water with it, about 1:4, so as to keep the blood alcohol levels diluted. Now the drink matured into a hot sugary tea but the main ingredients are still the same: rum and water in a mug.
Wild berries are still found in the woods and eating them on the go is always a great pleasure. Not so much for their taste of chewy-dry flesh full of seeds but more like the thrill of foraging. Wild berries make a meager lunch but you can put them to good use in a grog.
While trekking in the Tatra Mountains we noticed that at the edges of trees there were little red dots among the leaves – tiny wild strawberries at close inspection. Indeed, if we crouched down we could see an endless path of strawberry plants with little bowed heads of fruit bobbing in the wind – picking them to flavor our grog was an idea that came instantly.
And here is the video link for the instructions, complete with ‘Yo-Ho-Ho and a bottle of rum!’
Wild Strawberry Grog (Rum Cocktail)
Recipe by Zsombor Lacza
This wild strawberry cocktail features foraged berries, lightly caramelized sugar, and rum for a simple drink perfect for sipping around the campfire.