Bartenders should be in the market of giving people what they want. True, some bar patrons ask for "cocktails" that are a waste of the spirits they include but a customer wants what a customer wants. POG GROG isn't a cocktail by any means but it is what people ask for. Rum and juice. Tropical but not too sweet and still the flavor of rum comes through. Choose a rum that you enjoy the smell of and that also has a slightly sweet taste. Jamaican rums are great for this due to their lovely island aromas of sweet cane, floral touches and general smoothness. A mixture of two rums can add a little more complexity to a simple drink if you feel the need. Don't forget the POG juice. A combination of passion, orange and gauva juices is very popular in Hawaii and found in Asian and Pacific Island markets. You can make your own by combining the three juices in equal amounts, but look for a passion fruit juice that actually has passion fruit as the FIRST ingredient.
2 ounces Jamaican amber (Appleton or J.Wray)
4 ounces POG (passion, orange, guava) juice
1 squeeze fresh lime
Stir with ice. Garnish with lime and cherries. The squeeze of lime in this easy to mix drink adds just a touch of freshness that we think is key to really enjoying one after another by the pool or on the patio. Try using Morello cherries instead of the tacky red ones that only belong on ice cream sundaes. We torch the skewer and the cherry for even more aroma that compliments the drink.