Among the many New Orleanians drawn to the exotic environs of the Bali Ha’i at the former Pontchartrain Park was our own Brenda Maitland, who managed to get a bartender to write down that bar’s Navy Grog recipe on the back of a drink order. Her transcription of his handwriting follows, with her notes in parentheses.
Bali Ha'i Navy Grog
- 1+1/2 oz. lime juice
- 1+1/2 oz. orange juice
- 1 oz. syrup (Orgeat)
- 1+1/2 oz. dark rum (Ron Rico—this rum may not be available any more, but any good quality medium-weight amber-colored rum would work.)
- 1+1/2 oz. Myers's Rum (84% dark Jamaican)
Method: Combine ingredients in a shaker with several ice cubes ... shake and strain over ice in a double old fashioned glass. Garnish with a lime wedge.
