Classic English grog

On the eve of winter, I want to share with you a recipe for making a classic hot English alcoholic drink. I know a great many recipes for grog – tea, coffee, spicy, with brandy – more than 20 recipes in total. This drink was brought to Russia by the British in the 19th century and gained great popularity here. After all, our winters are long and cold. And it's so nice to warm up in the evening with a small cup of this fragrant spicy drink.
Every winter my husband and I rediscover this drink for ourselves. The taste of alcohol is not felt here at all. There are more than two dozen ingredients for making this cocktail and their combination sometimes turns out to be simply divine. That's where there's room for imagination!
If you haven't had time to try this wonderful drink yet, I suggest you do it right now. Cooking grog is very simple.
Boil water in a large saucepan. Add sugar, mint leaves and spices. Bring to a boil again, reduce the heat and cook for about 15 minutes. Remove from heat, filter, add rum and mix well. Cover with a lid and let it brew for another 15 minutes. The drink should be served on the table immediately.
I recommend drinking grog from wide glasses