The obvious choice for my summertime alcoholic refreshment is normally the Dark ‘N’ Storm. Occasionally though, I want to drink something different, something unexpected, enter the Navy Grog. Created in 1941 by Donn Beach in Hollywood, the “Tiki era” drink is a mix of three rums, fresh lime and grapefruit juice, and honey syrup. The Navy Grog is the perfect compliment to the Dark N’ Stormy – for those easy flowing days of summertime drinking.

Per The New York Times:

It’s a throwback, as all New York cocktails are these days, but from what cocktail historians would deem more “recent” history: the 1930’s. That’s when Ernest Raymond Beaumont-Gantt, as Donn Beach, started serving dolled-up rum drinks at his Polynesian-themed restaurants, kicking off the decades-long “tiki” phase of American drinking. Along with the Mai Tai and Zombie, the Navy Grog was part of his holy trinity of tiki drinks. “These are truly classic cocktails,” Mr. Miller said. “They’re bright, refreshing, with tastes that really pop in your mouth. They’re relics that people should get to know.”

Drink your Navy Grog at: Death & Co. or Elettaria

NAVY GROG

1 ounce Demerara rum

1 ounce Gosling’s Black Seal rum

1 ounce Cruzan Estate Light rum

¾ ounce freshly squeezed lime juice

¾ ounce freshly squeezed grapefruit juice

1 ounce honey syrup *

¾ ounce club soda

Orange slice and cherry, for garnish.

Shake all liquid ingredients except club soda together with ice in cocktail shaker. Strain into Collins glass filled with ice, top with soda and add garnish.

Yield: 1 serving

* For honey syrup, mix 2 parts honey with 1 part warm water, then cool.

Photo: Gabriele Stabile for The New York Times