Cannonball Grog

Inspired by the fearless sailors who braved the high seas, CANNONBALL GROGis a cocktail that awakens the senses with deep spice, rich coffee, and the invigorating freshness of coastal botanicals. At its core is Gin Whaler, a gin infused with red and green seaweed and coastal herbs, delivering a natural umami depth and crisp, oceanic freshness.

This drink is bold and complex, combining spiced cold brew coffee with warm notes of galangal, Szechuan pepper, and cloves. A touch of vanilla syrup rounds out the heat, while the silky foam topping adds a smooth texture to balance the bold flavors.

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Ingredients

50 ml Gin Whaler – A botanical gin with fresh coastal herb aromas.

50 ml Spiced Coffee Cold Brew (see recipe below) – A rich, aromatic blend of coffee and warm spices.

10 ml Vanilla Syrup – Softening the spice with gentle sweetness.

2 drops Foam Stabilizer (optional) – To create a smooth, long-lasting foam.

Garnish: A single gold-coated coffee bean for an elegant touch.

Flavor Profile:

Rich coffee depth with warm, exotic spice.

A subtle heat from galangal, Szechuan pepper, and cloves.

Fresh coastal botanicals from Gin Whaler add brightness.

A touch of vanilla softens and rounds out the bold flavors.

Perfect Pairing:

Best enjoyed with dark chocolate and sea salt, where the bitterness of the chocolate enhances the coffee and spice, while the salt highlights the gin’s herbal freshness.

Recipe

Add all ingredients to a shaker without ice and dry shake to create texture.

Add ice and shake again to chill and blend flavors.

Fine strain into a Nick & Nora or goblet glass (served without ice).

Garnish with a gold-coated coffee bean.

What Makes It Special?

The CANNONBALL GROG is a cocktail of contrasts—warm yet fresh, rich yet smooth. The fusion of coffee, spice, and botanical gin creates a deep, energizing drink that feels both bold and refined.

How to Make Cpiced Coffee Cold Brew:

500 ml cold brew coffee

3 g galangal

2 g Szechuan pepper

2 g cloves

Steep for 12 hours, then strain.