American Grog — The Cocktail Ontologist

Variants (4)

El Bar Americano en España by Pedro Chicote (1927, p.109)

1 tablespoon	azúcar en polvo	base
0.5 liqueur-glass	coñac — Source uses dash shorthand for the repeated unit.	base
0.5 liqueur-glass	ron	base
	té hirviendo — Used to fill the drink.	dilution
1 slice	rodaja de limón con clavos — rodaja de limón incrustada de cuatro clavos	garnish

Build in a grog glass with sugar, rum, cognac, and the clove-studded lemon slice.
Finish with boiling tea.

370 Recettes de Cocktails by Jean Lupoiu (1928, p.10)

0.2	cognac — Cognac	base
0.2	rum — Rhum	base
	boiling water — eau bouillante	dilution
0.25	strong black tea — forte infusion de thé noir	dilution
1	lemon slice — tranche de citron	garnish
0.17	curacao — Curaçao	modifier
0.2	gum syrup — Sirop de Gomme	sweetener

Prepare the concentrate in advance by mixing the rum, cognac, curacao, gum syrup, and strong black tea.
To serve, pour as needed into a grog glass, add a slice of lemon, and fill with boiling water.

Garnish: Lemon slice

Cocktails by Pedro Chicote (1928, p.281) — Americano

0.5 copita	cognac — Conac	base
0.5 tablespoon	powdered sugar — Azucar en polvo	base
0.5 copita	rum — Ron	base
	Boiling tea — Te hirviendo	dilution
1 slice	Clove-studded lemon slice — Rodaja de limon con clavos	garnish

Garnish: Clove-studded lemon slice

This matters because it preserves a mixed rum-and-cognac grog branch in Chicote's hot-service chapter.

The defining service detail is finishing the glass with boiling tea rather than plain hot water.

The Artistry of Mixing Drinks by Frank Meier (1936, p.65)

Pour the spirit into a heated tumbler, add a slice of lemon, top with boiling water to taste, and serve.

Ice: Ice

See also: Spanish Grog, Whisky Grog

Source gives batch proportions for one litre and then directs hot service to order.