Grogue

Grogue, also known as grogu or grogo (derived from English grog), is a strong Cape Verdean alcoholic beverage made from sugarcane. Nearly all the sugarcane is used in the production of grogue. The cane is processed in a press known as a trapiche.

Bottle of grogue with common rue

It is the basis for a Cape Verdean cocktail known as ponche (derived from the English word "punch"), made with lime and molasses, like the poncha of the island of Madeira.

Grogue and sugarcane production is mostly in Santo Antão and Santiago.

Grogue is used as a base for medicine. Herbs such as common rue, rosemary, or anise are added. There is also a grogue preparation made with percebes (goose neck barnacles).

It is made in a traditional way and because of this there are a lot of different versions on the market. The government of Cabo Verde is busy with a European company to introduce grogue on the European markets. This will be a fully controlled grogue of the best quality by the name 'Grogue Official'.

In some tourist locations, caipirinhas are made with grogue.

Gallery

• 
  Trapiche in Ribeira da Cruz, Santo Antão, Cape Verde
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  Still used for making on Santo Antão
• 
  Distilling grogue

Further reading

• Mark Langworthy and Timothy J. Finan, "Sugar cane", Waiting for rain : agriculture and ecological imbalance in Cape Verde, Lynne Reinner Publishers, Boulder, CO, 1997, p. 109-111 ISBN 1-555-87709-5
• Richard A. Lobban Jr et Paul Khalil Saucier, "Grogga, grog, groggo, groggu", Historical dictionary of the Republic of Cape Verde, Scarecrow Press, Lanham, Maryland ; Toronto ; Plymouth, UK, 2007, p. 119 ISBN 978-0-8108-4906-8
• Alain Huetz de Lemps, "Le grogue des îles du Cap-Vert" ("Grogue in the Capeverdean Islands"), Boissons et civilisations en Afrique, Presses Universitaires de Bordeaux (Bordeaux University Press), 2001, p. 466-467 ISBN 9782867812828
• Nicolas Quint, Civilisation :"Les épiceries-bars et le grogue, Parlons capverdien : langue et culture, Editions L'Harmattan, 2003, p. 116-117 ISBN 9782296310896